health

The FDA Is Going After Your Beautiful Wood-Aged Cheese

Wooden cheese boards everywhere tremble in fear
Jun 9, 2014 2:00 pm

In a move to which we can only respond "nooooo!" the FDA has moved to ban aging cheese on shelves made from wooden boards. As in, a ban on the following: Brie, Camembert, Beaufort, Raclette, Parmaggiano, Comte...uh, cheddar. Apparently, a lot of cheese we like is aged on wood.

Katie Couric's 'Fed Up' Documentary Is Something You Should Really Watch

Film focusing on childhood obesity is out May 9
May 6, 2014 1:00 pm

Fitness club memberships more than doubled across the United States between 1980 and 2000. During that same time, the obesity rate also doubled. How could this possibly be? A new documentary from executive producers Katie Couric of ABC News and Laurie David (producer of the Academy Award-winning An Inconvenient Truth) highlights the reasons that America’s children have grown up unhealthier than ever before. Read on.

Is Maple Water The New Coconut Water? We Investigate.

New beverage is starting to hit U.S. shelves
May 2, 2014 1:00 pm

For better or for worse, coconut water has established itself as an “in” beverage, with suppliers praising its hydration properties and purported nutritional benefits. But might a new drink soon capture our fickle hearts and palates? Bottled maple water is hitting the markets, along with purported energy boosts and anti-inflammation properties. We sampled some. Coconut water might be in trouble.

Read An Interview With The Man Who Wants To Make Eating Obsolete

Rob Rhinehart is the mind behind Soylent
Apr 30, 2014 9:00 am

It’s something so intertwined in our everyday lives; a necessity that society dictates we all must do multiple times each day. It is integral to absolutely everyone, regardless of any socio-economic factors. Many of our social rituals revolve around it, and it remains a lowest common denominator across countries and cultures. It’s the practice of eating, and one man wants to render it obsolete. Read on.

Troubleshoot Your Gluten-Freedom With America's Test Kitchen

This technique-based baking book is a gamechanger
Mar 24, 2014 11:05 am

America's Test Kitchen, the promised land of troubleshooting your most basic cooking fails and fixing problems you never knew you had (I used to save the back covers of my mom's Cook's Illustrated as a kid), recently published The How Can It Be Gluten Free Cookbook. Its creed: you can't just substitute gluten-free flour and expect passable results. You have to change your whole technique (then prepare to welcome back sandwiches).

The Five-Second Rule Is Put To The Test. Here Are The Results.

To pick up or not to pick up? That is the question.
Mar 14, 2014 1:00 pm
Photo: Jess Kapadia

You drop your hot, greasy slice on the floor during lunchtime and have just a few seconds to make a big decision. It’s one of the most debated food practices of our time and is timeless in nature: you’re just as likely to hear an argument regarding its implementation in a grade school classroom as you are in a home or an office. Yes, it’s the infamous five-second rule, and a new study is here to suggest that there may actually be some scientific evidence behind it. Read on.

Infographic: What Does 3,000 Calories Of Junk Food Look Like?

A daily recommended intake composed of junk foods
Feb 24, 2014 5:00 pm

We’ve all eaten way too much food at one dinner party or another. Think about Thanksgiving, for example. But did you know that these meals can actually account for – and in some cases, exceed – our entire daily recommended caloric intake? The good people at Visually put together this infographic measuring the amount of certain junk foods that contain exactly 3,000 calories. The infographic, after the jump.

The New Glove Law Is Really Starting To Piss Off Some California Chefs

The new policy has state's chefs up in arms
Feb 3, 2014 4:00 pm

California’s new law requiring chefs to wear latex gloves at all times while cooking had several purported benefits. Primarily, its implementation over the next few months is supposed to protect all food considered “exposed” or “ready to eat,” and reduce instances of foodbourne illnesses. Now, chefs are throwing around a handful of words to describe the law, and none are particularly flattering. Read on.

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