On the surface, nanoparticles seem to offer many potential benefits: By adding them to foods and food packaging, they can help deliver nutrients, act as thickening agents, enhance taste or flavor or ensure longer freshness of food.
Sweet potato pie might be hitting some holiday dinner tables in a very different form this year — and it’ll be chewier, but a lot healthier. It’s just one of the flavors of fruit and vegetable leather created by Boulder’s own John and Lisa McHugh.
We all know that cheese traditionally pairs well with wine. But as the dining scene continues to evolve, people are starting to explore different beverage options that complement this decadent food, and many have come to the conclusion that beer makes for a good partner as well.
Once there was an agave farmer whose wife happened upon a rabbit that was acting rather strange. She saw him running madly to and from an agave plant, and after closer observation, she realized the rabbit was drinking a liquid that was dripping from the plant.
From the traditional glass growler to customizable clay-fired ones to newly developed stainless steel growlers, the options are plentiful, but when it comes to the Bräuler growler from The Zythos Project, its food-grade stainless steel body is not the only selling point.
When Jamie Corder and Aryn Schlichting started “eating happy” in 2010, they realized that one aspect of their diet was still unhappy. As they wandered down the salad aisle, they could not find a dressing that matched their needs.