food

This summer, diners in New York, San Francisco and Los Angeles will get their hands on a hamburger that has been five years in the making.

The burger looks, tastes and smells like beef — except it's made entirely from plants. It sizzles on the grill and even browns and oozes fat when it cooks. It's the brainchild of former Stanford biochemist Patrick Brown and his research team at Northern California-based Impossible Foods.

The startup's goal is like many in Silicon Valley — to create a product that will change the world.

Volunteers from L’Oreal Clarisonic net an apple tree at the Amy Yee Tennis Center Orchard to keep out pests.
KUOW Photo/Ann Dornfeld

There’s an old joke: What’s worse than finding a worm in your apple?

Finding half a worm.

Philadelphia has approved a tax on soda — and it's the first major U.S. city to do so. Now, a legal fight is brewing between the city and the soda industry.

The bill passed Philadelphia's City Council by a vote of 13-4.

Mayor Jim Kenney supported the tax. After the law passed, he called it "a historic investment in our neighborhoods and our education system."

If coffee is your favorite morning pick-me-up, read on.

The World Health Organization's cancer research agency has given coffee the green light. The group concludes that coffee does not pose a cancer risk, and experts say a regular coffee habit may even be protective of good health.

Philadelphia became the first major U.S. city to impose a tax on sugary drinks after its City Council voted on June 16 to approve a 1.5 cents-per-ounce surcharge on soda and other sweetened beverages.

Here is our original post from June 9:

What's included in the proposed new tax?

Israeli food is more than just challah, especially for one Seattle chef.
Flickr Photo/Rebecca Siegel (CC BY 2.0)/https://flic.kr/p/d9DtUU

Bill Radke speaks with Michael Solomonov, the James Beard Award-winning chef of Zahav, about Israeli cuisine. Solomonov tells Radke about the cuisine's roots, where he's tried it in Seattle and how ingredients and traditions in the Pacific Northwest remind him of Israeli cooking.

Imagine getting paid an estimated $6 million for your involvement in this three-word jingle: "I'm Lovin' It." Yep, Justin Timberlake inked a lucrative deal with McDonald's. (Guess you could say he wants you to "buy buy buy.")

Or how about earning an estimated $50 million to promote Pepsi products?That's the endorsement deal that megastar Beyonce signed up for back in 2012.

When Sandra Aamodt talks about dieting, people listen ... or, they stick their fingers in their ears and go la, la, la. Aamodt's neuroscientific take on why diets backfire is that divisive.

You've heard that you should eat more kale. Now a small but growing industry wants you to eat more kelp.

Seaweed production has long been a big industry in Asia. But recently, American entrepreneurs have launched new enterprises that grow fresh and frozen seaweed right here in the States.

"Vegan" rainbow trout will be the hot topic at this year’s International Symposium on Fish Nutrition and Feeding in Sun Valley, Idaho.

At the White Rose Diner in Linden, N.J., owner Rich Belfer tosses a dozen round, thick slices of processed pork to sizzle on the grill. To Belfer, it's beyond dispute that those are slices of Taylor Ham.

"It's pork, it's spices, it's salt, it's water. It's common ingredients," Belfer says.

But the flavor is more difficult to explain. "I don't know if anybody can really describe it," he says. "It has a little smoky flavor. It has a little spice. It has a little original Jersey flavor in it."

The Food and Drug Administration is leaning on the food industry to cut back on the amount of sodium added to processed and prepared foods.

The FDA on Wednesday released a draft of new sodium-reduction targets for dozens of categories of foods — from bakery goods to soups.

What do large tables, large breakfasts and large servers have in common? They all affect how much you eat. This week on Hidden Brain, we look at the hidden forces that drive our diets. First we hear from Adam Brumberg at Cornell University's Food and Brand Lab about how to make healthier choices more easily (hint: good habits, and pack your lunch!). Then, Senior (Svelte) Stopwatch Correspondent Daniel Pink returns for another round of Stopwatch Science to tell you about those tables, breakfasts and servers.

The Food and Drug Administration seems intent on bringing sugar out of the shadows.

Not only will food companies have to reveal, right on the package, how much sugar they've added to food; they also will have to call it by its real name.

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