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Food and Drink

Appetites: Bringing the heat of wood fire cooking

Appetites: Bringing the heat of wood fire cooking

Irons in the Fire describes themselves as a “wood fire scratch kitchen.” The Minneapolis-based catering company creates custom meals throughout Minnesota, and now into Wisconsin and Iowa.
by Steven John and Kyle Shiely

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1 in 4 food delivery drivers admit to eating your food

1 in 4 food delivery drivers admit to eating your food

A study conducted by US Foods found that nearly 30 percent of food delivery service drivers admitted to stealing a bite of food from their customer's order.
by Dani Matias

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Study: Sugar ruins teeth, rules the world

Study: Sugar ruins teeth, rules the world

The authors of a new study say dental health is especially bad in low- and middle-income countries — and that Big Sugar works to make sure soda and candy aren't targeted as cavity culprits.
by Nadia Whitehead

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Appetites: Tap water can make or break a taste

Appetites: Tap water can make or break a taste

Tom Crann brought in two people with highly developed taste buds to talk more about our relationship with tap water.
by Tom Crann and Kyle Shiely

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Your hummus habit could be good for the Earth

Your hummus habit could be good for the Earth

High in fiber and protein, chickpeas are playing a starring role on menus. They're also good for soil health -- and growing demand could help restore soils depleted by decades of intensive farming.
by Whitney Pipkin

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4 tips to keep food safe during your summer celebrations

4 tips to keep food safe during your summer celebrations

As July Fourth approaches, federal officials are reminding grillers and potato salad lovers to stay vigilant this summer when it comes to foodborne illness. Here's how to stay safe.
by Matt Mikus

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Craft beers without the buzz: Brewing new options for the 'sober curious'

Craft beers without the buzz: Brewing new options for the 'sober curious'

More people are choosing to drink less, driven by growing concerns about health and wellness. But there haven't been many high-quality nonalcoholic beers available. Booming demand has forced a change.
by Allison Aubrey

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