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Apr 21 20174 minutes
How Juicero's Story Set the Company Up for Humiliation
A boring juice product sold itself as the next great technology phenomenon. There was only one way things could go.
Apr 7 20172 minutes
Human Flesh Isn't Very Nutritious
Pexels Why were prehistoric humans occasionally cannibalistic? A new study sheds some light. Hannibal Lecter may have eaten a census taker’s liver with fava beans, but according to a new study in the journal Scientific Reports, it wasn’t for the calo
Apr 25 201710 minutes
The Why of Cooking
It’s a shame that the standard way of learning how to cook is by following recipes. To be sure, they are a wonderfully effective way to approximate a dish as it appeared in a test kitchen, at a star chef’s restaurant, or on TV. And they can be an exc
May 2 20172 minutes
Is Breakfast Really The Most Important Meal Of The Day?
When should you break the fast? Pixabay Most people have been perpetually reminded since childhood that breakfast is a must. But in recent years, nutritionists and scientists have called this crucial eating time into question. And despite a plethora
May 4 20174 minutes
Boudin: A Story Of Sausage, Slavery And Rebellion In The Caribbean
This bloody fare was brought to the French territory of Guadeloupe by colonists, who set off deep racial tensions that still exist. But the messy sausage-making process also unites family and friends.
May 1 20173 minutes
Meatball Hero
A year after the first Ikea store opened in Sweden in 1958, founder Ingvar Kamprad installed an amenity that would be recognizable to current-day shoppers worldwide, from Tempe, Arizona, to Wuxi, China: a sit-down restaurant with a small menu featuri
Apr 24 201712 minutes
The Next Gluten
Two weeks ago, a publicist sent me an early copy of a book that claimed it would change everything I thought I knew about food. That happens a lot. This one caught my eye because it warned of the “hidden dangers lurking in my salad bowl,” and I was e
May 1 20172 minutes
Wolfgang Goes Rogue
How do you know when you’ve made it as a chef? When you stroll through the farmers market noshing without getting side-eye from a fruit monger? When you charge containers of berries and tell the produce guy that someone will pick them up later? When
Apr 16 20172 minutes
Ikinari Steak
ROBIN RAISFELD AND ROB PATRONITE 90 E. 10th St., nr. Fourth Ave.; 917-388-3546 YOU CAN’T OPEN a Japanese chain restaurant in New York these days without a good gimmick. There’s Ichiran, the East Williamsburg ramen shop that sends you off alone to c
Apr 10 20173 minutes
Wake Up And Smell The Matzo: A Passover Breakfast Tradition
A dish of soaked and scrambled matzo might not sound terribly exciting. But for many Jews, matzo brei is a Passover treat they look forward to all year.
Apr 16 20173 minutes
Two Cuisines, Two Menus, Too Much
2 Stars Italienne 19 W. 24th St., nr. Broadway 212-600-5139 italiennenyc.com AT FIRST GLANCE, there’s not much about the deceptively sophisticated dining operation Italienne to distinguish it from the great rabble of nouveau Italianate joints tha
Apr 24 20171 minute
Keep Your HAIR STRONG
Lower the Heat Superhot blow-dryers and irons can cause the hair’s cuticle to expand, potentially leading to excessive dryness, warns Lars Skjoth, founder of the worldwide Harklinikken hair-regrowth clinic. To prevent damage, keep your hair dryer on

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