Eliza Barclay
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How do you transform 100 pounds of 60 varieties of tomatoes into a seven-course meal? It may sound like a math problem, but it's more a creative journey into the infinite possibility of the tomato.
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Heirloom foods have grown in popularity, making their way into gardens, farms, farmers markets and restaurants. A sociologist says they offer a powerful emotional and physical connection to the past.
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Many in the wine and beer industry claim women have a keener sense of smell, and thus taste, than men have. Sensory scientists who've tackled this question say there's something to this.
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To sell your artisanal products in Brooklyn these days, you need a good story. Meet the Timmy Brothers, a fictional Brooklyn pair who have "a thirst for helping people become less thirsty."
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We know that a gene can determine how strongly we experience bitter flavors. Scientists wanted to know if this was also true for sweet. Their study shows genetics may affect our taste for sugar, too.
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An Indian immigrant in Oklahoma missed the yogurt she'd grown up with. So when she traveled to India, she brought some back to use to make it herself. Forty years later, that yogurt lives on.
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Tunde Wey wanted to share the food of his West African childhood. So he crossed the U.S. by bus, hosting pop-up dinners along the way. But Wey, like many immigrants, found success can unravel quickly.
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West African cocoa farmers earn less than $1 a day. Those low wages could jeopardize the future of chocolate labor, as young farmers find better opportunities to earn a living, a new report warns.
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The Dietary Guidelines Advisory Committee report that came out in February contained some pretty game-changing advice that's largely been overlooked: Don't worry about the total amount of fat you eat.
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Adding eggs to salads helps us absorb the beneficial pigments like beta carotene in the raw vegetables, a new study finds. Here are other foods that, when eaten together, pack a more nutritious punch.