Jan 17, 2014 — A study in the journal Obesity found that students who used credit or debit cards in the school cafeteria chose fewer fruits and vegetables and more desserts than kids paying with cash. But the researchers say schools should work with the bias instead of trying to fight it.
Jan 14, 2014 — Pizza printed up for dinner? Or how about an edible photograph for your next birthday cake? The first restaurant-grade approved 3-D printer was unveiled last week, and the gadget can churn out candies in any shape imaginable. Other printers in the works make custom-shaped pastas and assemble ravioli and gnocchi.
Aug 21, 2013 — While New Yorkers line up for the cronut, a croissant-doughnut cross, in London, a tartlet-brownie mashup called the townie is now the rage. Social media is helping to drive these hybrid-food fads, industry watchers say, but how they ultimately impact the bottom line depends on whether purveyors can be more than one-trick ponies.
Aug 1, 2013 — Ice cream has come a long way since Dippin' Dots emerged in 1987. From edible wrappings to foie gras flavors, innovators are shaking up the traditional dessert.
Dec 7, 2012 — Unafraid of the supposed barrier between sweet and savory, many chefs are incorporating vegetables like tomatoes, eggplants, and even mushrooms into new dessert recipes. But are they any healthier? Actually, yes, says a nutritionist.
Nov 21, 2011 — Magpies and crows are well-known for their habit of collecting odds and ends in their nests. Not so very different, the thinking goes, from the way medieval cooks assembled ingredients for their pies.
Nov 24, 2010 — When it comes to desserts, the world tends to be divided. You have your cake people, and your pie lovers. But now, there's a jaw-dropping creation that we may all be able to agree on — the cherpumple.