When soy milk and tofu are made from soybeans, a pulp known as okara is left over. Due to its fishy smell, bland flavor and gritty texture, it’s typically thrown away. Now, however, scientists have developed a process of converting it into a healthy and (supposedly) tasty probiotic drink. Vong Weng Chan, a Food Science and Technology PhD student at […]

If you’ve ever had cider in the United States, you’ve almost inevitably ended up with something fizzy and sweet. The modern American cider market is extremely small (just one percent the size of the beer market, according to Angry Orchard, the country’s largest cider brand) and has long been positioned as an alternative to a cold brew. The reasons are literally in your […]

The most stirring part of our experience at 21 Royal didn’t involve golden osetra caviar and Alaskan king crab, or A5 Kobe pastrami, or Santa Barbara spot prawns, or beautiful wine pairings. All of that was excellent and totally in the stratosphere of the country’s finest tasting menus, including those we’ve had at some three-Michelin-starred restaurants. But what we’ll remember […]

A PhD student at Macquarie University in Sydney, Australia, has come up with a way to turn waste coffee into biodegradable coffee cups. It hinges on a process which converts mannose, the prevalent sugar in the grounds, into lactic acid which can in turn be used to make biodegradable plastics. That student is one Dominik Kopp, who apparently snapped up […]

As savvy customers take an interest in the sustainability of their seafood, sourcing environmentally-friendly fish is sometimes easier said than done. Sure, fishmongers and conscientious chefs can and will tell you where your fish is from and opt to offer replenishable species over overfished varieties, but what about the place where most Americans shop for their food: the supermarket? Environmental […]

Unlike some of its big-name fast food competitors such as Burger King or Taco Bell, McDonald’s has been generally avoiding launching wild new menu items that seem to be mostly about generating buzz—things like the Whopperito or the Naked Egg Taco. It may help explain why McDonald’s McGriddles were such a big deal when they first hit the market in […]

The Royal Wedding is long over, but wedding season is still in full swing, and that goes for engagement season, too. (You mean it doesn’t feel like everyone around you is popping the question?) Instagram-driven trends to inspire this year’s brides- and grooms-to-be come with the territory, of course. Step aside, doughnut walls and naked cakes. Blinged-out cookies decorated to look like […]

As the number of breweries in America has exploded to 6,655, going to a brewery is different than it used to be. Simply grabbing a beer where it’s made is no longer a novel experience: The taproom scene is extremely competitive, and savvy craft beer lovers are judging everything from the brews to the ambiance to any other amenities. The app PintPass understands this sea change, and the […]

There may be new hope for people who don’t want potentially-harmful preservatives in their food, yet who still want it to have a decent shelf life. Scientists in Singapore have developed a plant-based food preservative, which they claim is actually more effective than its artificial counterparts. Developed at Nanyang Technological University by a team led by Prof. William Chen, the […]

With summer comes what feels like endless fresh fruit. Farmers markets are in full swing, and people can’t resist picking up some delicious treats. After all, in season fruit is basically nature’s candy. Of course, as we all experience at least once in a while, fresh fruits can spoil quickly. How to keep buying fresh fruit without ending up with […]