Eliza Barclay
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Heirloom foods have grown in popularity, making their way into gardens, farms, farmers markets and restaurants. A sociologist says they offer a powerful emotional and physical connection to the past.
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We know that a gene can determine how strongly we experience bitter flavors. Scientists wanted to know if this was also true for sweet. Their study shows genetics may affect our taste for sugar, too.
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If you're wondering what to do with all those eggs left over from Easter, we're here to help. Inspired by Portlandia and Beyonce, we'll show you ways you can put an egg on it.
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If your New Year's resolutions to eat better haven't panned out yet, consider intermittent fasting. It's gaining traction among dieters and researchers for its benefits beyond just weight loss.
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Since the 2010 Dietary Guidelines, more evidence has piled up showing the benefits of drinking water and the risks of sugary beverages. So scientists say it's time for a water symbol on MyPlate.
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The standard commercial American turkey is the product of decades of intense selective breeding. But breeding for efficiency and size has created new health problems scientists must grapple with.
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Vance Crowe, 32, has a tough assignment: reach out to millennials, many of whom are skeptical of GMOs. Crowe says the company can do a better job of listening to their concerns.
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When we read about a way to stave off intoxication in Esquire, we were dubious. So we bought a Breathalyzer and a few IPAs and tested out the kooky theory.
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After a Hollywood environmentalist told us the answer to this question was no, we posed it to the followers of the @NPRFood Twitter account. We got a big — and diverse — response.
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Many people who don't have celiac disease say they feel better on a gluten-free diet. But scientists say some gut troubles may come from eating fructans and other FODMAP carbs rather than gluten.