Bookmarks

In this edition of Bookmarks, the latest news on foods we all need to eat more of, plus how different methods of cutting garlic affect its intensity. 

Some food news to start the new year, including: how to make white rice and pasta healthier; the link between a healthy diet and a healthy brain; and why a critical eye is needed for stories about ultra-processed foods.

Answers on persistent questions about seed oils, onions and foodborne illness, rethinking the high-protein reputation of some foods, and what to do with mouldy cheese. Plus, some “best-of” articles on cookbooks and recipes. 

I’m back after a summer off for baseball and getting kids ready to leave the nest. Here are a few things I bookmarked over that time: the anniversary of the caesar salad, busting some food myths, and bad news/better news around food and climate. Plus, a newer article that will come in handy for parents of school-aged children.

In this edition of Bookmarks, food combinations that keep blood sugar in check, the cookbook editor who revolutionized the genre, tips for avoiding food waste, plus heritage gardens & mushroom “snake oil.” 

In this edition of Bookmarks, some Earth Day adjacent articles: why food waste is bad for the environment (my own post from a couple of years ago); keeping yogurt past its best before date; climate change and chocolate; and easy meal ideas featuring orzo that also use up pantry ingredients and produce. Plus, a discussion of the age-old topic of cups v. grams.