Italian authorities who seized the special Christmas edition crisps seem to be unfamiliar with EU guidelines on food labelling and protected ingredients.
Crisco’s main ingredient, cottonseed oil, had a bad rap. So marketers decided to focus on the ‘purity’ of factory food processing – a successful strategy that other brands would mimic.
Everyone knows it’s hard to stop eating potato chips or chocolate chip cookies. New research shows why: Certain combinations of fat, sodium, sugar or carbohydrates make them irresistible.
It doesn’t have to be a week of tiresome turkey sandwiches. A food historian explains how the French came to see leftovers as an outlet for creativity and experimentation.
Self-proclaimed gluten sensitivity is on the rise, and so is the stereotype that it goes along with being a politically correct progressive. But is gluten actually a good proxy for social values?
Sit down to Thanksgiving dinner ready to amaze your companions with physiological facts about why different cuts of the turkey have different characteristics.