What Are Ramps: How to Shop for and Cook the Spring Allium

What Are Ramps: How to Shop for and Cook the Spring Allium

Each spring, home cooks who are otherwise reasonably disciplined humans lose all inhibitions at the first sight of ramps at their local farmers markets. This broad, leafy vegetable is beloved for its garlicky flavor, which shines in sauces and vinaigrettes, as well its ability to share the spotlight with more readily available alliums like leeks and scallions. Come springtime, ramp

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Why Restaurants Should Serve Cheese as the Main Course

Why Restaurants Should Serve Cheese as the Main Course

Since I reported on the darkest corners of the meat industry last year, I haven’t been able to eat anything with a face. It’s a workplace hazard, I guess. Dining on vegetables and grains and tofu is going fine, thanks, but I hadn’t realized how much I’ve been missing the dopamine hit that comes with something

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Make Puffy Puri With This Store-Bought Shortcut

Make Puffy Puri With This Store-Bought Shortcut

The only thing better than a good recipe? When something’s so easy you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the dishes and drinks we can make with our eyes closed.There’s a lot to be said about people who wake up at the crack of dawn

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Should we be worried about the outlook for plant-based meat?

Should we be worried about the outlook for plant-based meat?

Impossible Foods took the unusual step of taking out a full-page ad in the New York Times in response to a Bloomberg Businessweek story dismissing plant-based meat as ‘another fad’ and suggesting ‘plant-based meat is turning out to be a flop’. Responding to claims that the sector is stagnating, Impossible pointed to the fact that

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Researchers estimate the scale of foodborne illness in two countries

Researchers estimate the scale of foodborne illness in two countries

Researchers have estimated the burden of foodborne disease caused by certain hazards in two African countries and the role of specific foods. The work covered illnesses from beef, dairy, poultry meat, and vegetables because of Campylobacter, E. coli, and Salmonella in Ethiopia and Burkina Faso. Scientists demonstrated how World Health Organization (WHO) data from 2010 can

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