MENTION FROZEN pizza and most of us think of the utilitarian discs found in the supermarket freezer case, not wood-fired creations meticulously crafted by top pizzaioli. “If you would have told me [a year ago] I would be doing frozen pizza, I would have told you I have a bridge to sell you,” said Chris Bianco, chef-owner of Pizzeria Bianco in Phoenix, Ariz., credited with some of America’s best pies. But with his restaurants operating at half capacity during the pandemic, Mr. Bianco began supplementing earnings by freezing his celebrated pies and selling them nationally through the delivery site Goldbelly.
Your immunity has a very strong association with your immune system. What you eat and your choice of food can either make your immune system strong or it can make it weak. That is why doctors always insist that you follow a balanced and nutritious diet. Now a new study from the US-based Environmental Working Group says that a common food preservative that is routinely used to prolong the shelf life of popular eatables like Pop-Tarts, Rice Krispies Treats, Cheez-Its and almost 1,250 other popular processed foods may harm the immune system. The preservative to blame for this is tert-butylhydroquinone,
By KELLY MCCARTHY, ABC News
(NEW YORK) — Professional chefs have long practiced smart ways to curb food waste, and you can implement their top tips, recipes and other ways to practice a sustainable relationship with food in your home kitchen.
GMA spoke to leaders in the food community who shared insights from full-use cooking methods to best practices as diners and how everything we do has an impact on the links in the food chain.
If you’ve ever thrown out wilted greens that you forgot about in your crisper drawer, tossed out the tops and stems of
A burger and fries. Chicken nuggets. Onion rings. A milkshake. Just about everyone has a beloved fast-food item they treat themselves to. Hey, it’s all about balance, right? Plus, there are new items being introduced all the time to these classic fast-food menus that surely will pique your interest.
And every fast-food restaurant has some truly iconic, forever popular menu items. If you’re a fast-food fan, then there’s a good chance these menu items are on your “must-try” list. However, not every meal offered deserves to make it beyond the drive-thru window and into your clutches. Some fast foods, no
BY RENÉE C. BYER Sacramento Bee
Fulton Avenue might be Sacramento’s most diverse dining boulevard, and Abyssinia Ethiopian Restaurant is one of its standouts. Soft rolls of tangy, spongy injera bread (a traditional flatbread) serve as both base and utensil for the richly spiced main dishes. Dishes such as tibs (a spicy or mild stir-fry available in meat or tofu versions) and wots (stews) offer plenty of choice for meat-eaters and vegetarians alike. Don’t miss the collard greens or the spicy red lentil stew. When dine-in service is available, everything comes arranged on vibrant, colorful round
It’s easy to forget that people from the past were just that: people. It’s difficult to imagine that they enjoyed engaging in leisure activities and had all of the same trappings of humanity that we do. That they fell in love, became jealous, got constipated, and even fancied delicious food. However, food offerings have indubitably changed a lot over time.
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A lot of that has to do with the availability of ingredients. If something wasn’t endemic to your area, it’s not like you could very well just go and experiment with it in the kitchen, as