food

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Being Tired May Make You Snack Like a Pot Smoker

When sleep-deprived, brain may release more of chemical that keeps you snacking

(Newser) - If you've wondered why you nosh like crazy after a night of tossing and turning, scientists think they've figured it out: Your brain may compensate for the lack of sleep by releasing chemicals similar to those that pot smokers breathe in, resulting in the tired person's version...

Guy Changes Name to 'Bacon Double Cheeseburger'

'No regrets,' says British man

(Newser) - We get that if your name is Simon Smith, you might long for more exotic nomenclature. But this British bloke admits his recent name change was "the culmination of probably too many drinks in the pub," per the Evening Standard . Smith, now officially known as Mr. Bacon Double...

After Cheesy Garlic Knots Disrespected, Brawl Ensues

Things got out of hand in Florida pizzeria

(Newser) - Don't mess with Jessica Conti's garlic knots. That appears to be one of the lessons from an incident that took place in a Florida pizzeria Friday night after a woman apparently took issue with how the staff prepared her dish, the Daytona Beach News-Journal reports. Per a Flagler...

The Army Wants You ... to Eat MREs for 3 Weeks

Uncle Sam is looking for volunteers, paying $200

(Newser) - Uncle Sam wants YOU, but this time it's the US Army Institute of Environmental Medicine looking to improve its Meals, Ready to Eat (MREs)—not to tweak the taste, but rather to improve its impact on gut health. And they're willing to pay the 60 or so participants...

Chef Trades World-Best Restaurant for School Lunches

He wants to bring professional-quality food to America's cafeterias

(Newser) - The Washington Post has an interesting profile of the chef who hopes to become the unlikely savior of America's school lunch programs. Daniel Giusti became an executive chef in Washington DC at only 24. He followed that up by working his way up from unpaid apprentice to chef de...

Restaurant CEO Really Didn't Like This Harsh NYT Review

Ahmass Fakahany ripped into critic Pete Wells' 'embarrassing lack of knowledge'

(Newser) - No one wants his restaurant getting trashed by the New York Times. But Altamarea Group CEO Ahmass Fakahany wasn't about to hide when his new French eatery Vaucluse received a mediocre review by critic Pete Wells last week. "A critic could run out of new ways to express...

Thief Hides in Restaurant, Eats Unbelievable Feast

He could face 2 years in prison for the epic meal

(Newser) - Six 11-pound geese, 13 pounds of goose fat and liver, three ducks, a one-gallon jar of pickles, butter, and a package of poppy seeds. These are not lyrics to a Christmas carol of yore but rather the food items enjoyed by an alleged thief, accused of hiding in a restaurant...

When It Comes to Your Diet, Variety Is Not the Key

Americans with the healthiest diets only eat a small range of healthy foods

(Newser) - Have a favorite food you find yourself eating day in and day out? If it's healthy, new research suggests you should stop feeling guilty about it, because eating "everything in moderation" may not be as healthy as we think. Reporting in the journal PLoS ONE , researchers say that...

5 Quirky Restaurant Dishes Named After Famous People

A Martha Stewart hot dog, anyone?

(Newser) - Perhaps the true marker of celebrity is not a star on the Hollywood Walk of Fame, but an unusual restaurant food dish named in your honor. Below are five celebrities you can literally order off a menu.
  • The "Martha Stewart" hot dog: A hot dog is not exactly the
...

Turns Out, We Crave Sexist Food Packaging
Turns Out, We Crave Sexist Food Packaging
NEW STUDY
Sep 16, 2015 8:31 AM CDT

Turns Out, We Crave Sexist Food Packaging

We apparently think healthy food is feminine, unhealthy food is masculine

(Newser) - Are advertisers telling us that healthy food is inherently feminine and unhealthy food is masculine, or is this some ingrained, preconceived notion from deep in our hungry little souls? Reporting in the journal Social Psychology , researchers at the University of Manitoba say in an article titled "Macho Nachos" that...

Scientists: We Can Make a Store-Bought Tomato Tastier

It's about time, science

(Newser) - Researchers for the US Department of Agriculture believe they've found an inexpensive way to make store-bought tomatoes taste better (other than slapping them between mozzarella and basil, of course). Quartz reports tomatoes from the supermarket are typically flavor-lite because they are transported from the farm in cold temperatures—generally...

Why Wendy's Spent 3 Years Looking for Blackberries

It hopes to compete with fast-casual eateries' fresh ingredients

(Newser) - Finding 2 million pounds of blackberries is no easy feat. "It's been a slow, painful journey for us," says the procurement boss at Wendy's. "We spent 14 months scavenging around the industry, looking at more suppliers than we ever have." The number actually topped...

Way to a Woman's Heart Is Through Stomach, Kind Of

People tend to be more sensitive to reward stimuli when hungry, but not in this case

(Newser) - It's long been said that the way to a man's heart is through his stomach, but new research suggests that this is true for women, too—though with a twist. In a study published in the journal Appetite , researchers at Drexel University report that women's brains are...

Scientists Create a Healthier Peanut

It's said to be more resistant to disease

(Newser) - If you've been puzzling over ways to get more oleic acid into your body, the USDA has just come through. In a joint venture with Oklahoma State University, the agency has released a brand-new peanut that's said to boast a richer flavor, health benefits, and resistance to crop...

Study: Certain Carbs Can Up Your Risk of Depression

Added sugars, refined grains boost women's depression risk by 23%

(Newser) - Feeling depressed? Don't turn to PB&J on white bread in an attempt to make yourself feel better, especially if you're a woman. A diet high in certain carbohydrates—highly refined ones, like that bread, for instance—may bump up the risk of depression in postmenopausal women, per...

Blue Bell 'Crankin' Out Ice Cream' Again

Ala. plant gets all-clear from health officials

(Newser) - Blue Bell can resume production and sale of ice cream manufactured at its Alabama plant, the state's Department of Public Health says. An inspection found that Blue Bell's creamery in Sylacauga, Alabama, meets all state public health standards, and the finding leaves no state objection to resumed production...

Want to Live Longer? Add Chili Peppers to Your Diet

The study analyzed more than 485K people

(Newser) - People who like a little heat in their meals just might be doing their longevity a favor. So report researchers this week in the British Medical Journal after studying the health, diets, and alcohol consumption of more than 485,000 people in China. Controlling for many variables, including family medical...

Whole Foods Hawks $6 'Asparagus Water,' Quickly Backs Off

'The nutrients from the asparagus do transfer,' an employee explained

(Newser) - If you're wondering whether a $5.99 bottle of asparagus water has actually become a thing, it has—but neither Whole Foods nor consumers are letting it be more than a fleeting fad, reports Consumerist . It started Monday when a Los Angeles magazine editor posted a photo of the...

McDonald's New Menu Item: 'Lettuce' Burger

It's part of new burger-building option

(Newser) - McDonald's has become the latest fast-food chain to offer a bunless burger and the bread replacement is something a lot healthier than the fried chicken in KFC's Double Down: lettuce. The "lettuce burgers" have been introduced as part of the chain's "Create Your Taste" burger-building...

Stop Using the Term &#39;Ethnic Food&#39;
Stop Using the Term
'Ethnic Food'
OPINION
Jul 21, 2015 1:24 PM CDT

Stop Using the Term 'Ethnic Food'

Washington Post writer is tired of the implied diss

(Newser) - It's time to retire the phrase "ethnic food" from our lingo about what we eat, argues Lavanya Ramanathan in the Washington Post . Her main problem with it is in how it gets "selectively" applied "to cuisines that seem the most foreign, often cooked by people with...

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