by magnoliasouth
8 months ago
I have a strange question, but let me explain first what I'm trying to do. We are in a small RV and I want to make th...
by Melanie Wong
1 year ago
The annual guide for where to find 2,000+ calorie, high sodium, high sugar meals at the nation's chain restaurants.
by Melanie Wong
2 years ago
The FDA has overhauled nutrition labeling to require disclosure of "added sugars", among other things.
Some additi...
by finally_osbscure
2 years ago
Hi, all, I've been making a lot of recipes with skin-on bone-on chicken thighs simmering in coconut curry and I'm int...
by Melanie Wong
2 years ago
Marion Nestle offers kudos to the Pan American Health Association for issuing nutritional profile standards for what ...
by ilinda
2 years ago
In and around Toronto, I have widely seen Western Sour Cream with 30% fat, but has anyone seen anything with a higher...
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by zhooker
2 years ago
I'm an American who lives (and cooks) in South Korea. Here, there are no real labeling standards for cream products -...
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by MGZ
3 years ago
OK, it's basically the regulatory equivalence of sentencing a corpse to a life sentence without parole, but . . . .
by chowhormones
3 years ago
I live in France and I eat canned duck confit every 2-3 months. I love duck confit and to be honest I like the canned...
by Puffin3
3 years ago
IMO too many cooks use too high a heat when cooking food.
I'm no expert but something tells me cooking foods at extr...
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by mgebs
3 years ago
My husband came home with a 42 oz. can of "shortening" to make biscuits. I have always used butter. It says it is pre...
by Chris VR
12 years ago
I recently noticed that I could pick up a glass jar of imported Nutella at a local specialty store, but it was $8.99,...
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