- 15 movie stills of Ryan Gosling looking hot in Crazy, Stupid, Love
- Which gadget do you think changed the world?
- A yummy recipe for rum 'n' coke ribs
- Video: Live at the Friends With Benefits premiere in NYC
- These crafty animals can paint!
- Stylish beach bags you need this Summer
- Wacky YouTube beauty videos
- Meeting the parents dos and don'ts
- Celebrities who've given birth over 40
- Inspiring ways to decorate with subway tiles
- See Gisele Bundchen's hottest bikini moments
- How to maximize your strength training workout
- Wise career moves to make before having a kid
- Check out these anything-but-average activities to try in NYC
- A DIY statement necklace
Posts for July 19th 2011
Just ask Kraft Foods: the manufacturer made headlines when it began rolling out boxes of new Kraft Macaroni & Cheese Dinner Veggie Pasta alongside its traditional blue-box mac and cheese last month.
The two products, according to Kraft, taste the same — but eat the former, and you'll wind up getting half a serving of vegetables (the company freeze-dries cauliflower, pulverizes it, then mixes it along with flour to make the macaroni pasta).
Curious to know if the veggie version really tasted the same, I pitted the new blue box against its classic counterpart in a blind tasting. Read on to find out if there was a difference in flavor.
This is a custard-based ice cream, so the final product is exceptionally creamy — but for great texture, pay attention when you are cooking the eggs, since with just a little too much heat it can curdle in a flash. For the chocoholic in me, I added extra chocolate chips to the traditional marshmallows and pecans. Put a smile on your face when you keep reading for the recipe.
Environmental Working Group — the same people who release the annual Dirty Dozen and Clean 15 lists — found that, when it comes to food, cheese has among the highest of greenhouse gas emissions. The recommendation? Along with meat, cut out cheese once weekly. If everyone in the US did the same, it'd be the equivalent of driving 91 billion fewer miles each year.
As a Texan who grew up eating a hefty share of beef, it's somewhat challenging as it is, forgoing any animal protein one day a week. Do you think you could practice meatless Mondays and cut out your favorite cheese, too?
- Cakes that look deceptively like other foods. — The Daily Meal
- A man posing as a Food Network chef fooled 300 people at a fake event. — Eater
- Smile: these foods are proven to make you happy. — TLC
- Why those trendy (and pricey) whole-animal feasts are actually a deal. — Grub Street NY
- Find out which cities eat the most fast food. — So Good
- On the rise of the jacketless cookbook. — The Food Section
- Best all-natural sodas when you're craving the sweet and sparkly. — KitchenDaily
- Why you should be tipping 20 percent all the time. — Squid Ink
- Just how does meat tenderizer work, anyway? — Food Republic
Dive right into these brownies Gabriela Une Vie Saine calls "the best you will ever eat."
Seriously. Loaded with cookie dough, chocolate and fudge frosting.