Anyone with motor skills and a place on their head to chew food substance loves ramen. It could be fancy, it could be instant, it could be piping hot, it could even be cold, it could be dipped, it could be weird but it is almost always fun to eat (or at least, is food substance). Designer Fanny Cheuk Chu wanted to… »
I’m writing this seated on a plane heading to San Francisco. We’ve been in the air for under an hour, and the drink cart is just starting to make its way down the aisle. As the cart rolls nearer I’m forced to decide what drink I’ll be having. Since the cups are miniscule, and the liquid is largely displaced by ice… »
Foursquare tracked people’s tastes across America to come up with a very interesting way to determine the uniqueness of taste: they mined their user data to figure out which food or drink was disproportionately popular in each state. So this map doesn’t show what’s the most popular item in each state, but what item is… »
Even if you don’t enjoy lobster (and I don’t, particularly), more than perhaps any other food it’s synonymous with a certain kind of luxury. But it wasn’t always that way. In fact, for a long time it was just the opposite. »
Add an egg to anything and your life instantly gets better. You can eat it on its own after its cooked however which way, you can add it to pasta to make a carbonara, you could make dessert with it and heck, even make drinks with it. It’s the perfect food. Here are 12 things you can do with an egg, it’s filmed in such… »
It was only a matter of time. Though it’s not unusual for eateries to place plenty of importance on presentation (“we eat with our eyes first”, and all that), the rise of amateur food photographers means that one US restaurant chain has now admitted that it actively designs dishes based on how good they will look on… »
My eyes mislead me. Even though this photo looks so perfect that it must be CGI’d or digitally manipulated, it’s not, it’s completely real. Artists Lernert and Sander took raw food—you can see meat and seafood and fruits and vegetables—and cut them into perfectly identical cubes and laid them out to form a perfect… »
There’s something really gorgeous (seriously, not a joke) about making mozzarella. The sheen of the cheese, the perfect shape of the mozz balls, the milky water, the look of the texture, the imagination of it when it’s done. It’s a really beautiful cheese. Here’s how artisanal mozzarella is made in Italy. »
My freezer sometimes acts as an inescapable frozen pit where food goes to disappear. If I don’t want to think about it, just toss it in the freezer. It’s a convenient time stopper. But it’s not forever. Here’s a useful infographic that shows you just how long you can stick different types of food inside the freezer… »
Because ordering food already seemed too difficult, Google has decided to add a new tool to its search system which allows you to order takeout from restaurants straight from a page of results.
About one in nine people globally still suffer from hunger, with the majority living in Africa and Asia. The world’s forests have great potential to improve their nutrition and ensure their livelihoods. In fact, forests could be essential to global food security, particularly when considering the importance of… »
I’m a huge fan of tracking calories in order to lose weight. This process is quite powerful...with one exception. Here’s an eerie case where merely thinking about calories may nullify your progress.
Breakfast. The most important meal of the day. And you’ve been eating well. Here are 17 delicious breakfasts you ate this week. »
California grows a pretty significant part of our food supply, both in terms of sheer numbers and in terms of different varieties. But as the land out there gets drier and drier, not everything is going to make it.