Imagine telling your child they won’t be able to go trick-or-treating. Not a fun image, right? One dad managed to turn a potentially unfortunate situation into a super sweet one, when he made sure his daughter didn’t miss out on Halloween’s biggest tradition just because she was stuck on a plane. [More]
Starbucks customers will now have another option to add a little something sweet to their beverages, as the chain announced today it’s adding a calorie-free stevia product to its lineup of sweeteners for the first time. [More]
The griddle is hot, the batter is tasty and you’re cozy in the kitchen, whipping up a delicious batch of pancakes. But before you cover those fluffy circles of breakfast delight with maple syrup, there are a few things you should learn, as an informed breakfast consumer.
There are some jobs out there that make the rest of us wonder why we didn’t study something else in school, and being involved in creating huge works of delicious, record-breaking candy is one of them. A Los Angeles candy store is trying to nab the world record for largest peanut butter cup, in what I can only imagine is a delicious endeavor.
Last year, the Arizona Diamondbacks introduced the world to the D-Bat Dog, a $25, 18-inch corn dog stuffed with cheese and bacon. This year the baseball team has decided to go a more sugary route, introducing the Churro Dog, which is essentially, a churro wrapped in a doughnut.
If you think people don’t take maple syrup seriously, clearly you have never been to Vermont. While that state already switched up its grading system for the sweet stuff, the rest of the country is set to change as well with new categories introduced by the U.S. Department of Agriculture this week.
Looking at the label of any food product on grocery store shelves and you’ll find the total amount of sugar in that item. But does it matter how much of that sugar is from a food’s raw ingredients, and how much sweetener was added? [More]
Just because something looks like honey, is sticky like honey and is sweet like honey, doesn’t mean it’s the real thing, the U.S. Food and Drug Administration said today in new draft guidelines. That means food companies that add sweeteners to pure honey will have to tell consumers it’s not the totally real deal and label the products as a “blend.” [More]
Gone are the days of different grades of maple syrup, at least in Vermont, where the sticky shadow of Canada’s industry makes people take maple syrup very seriously. The state has switched up the grading system for syrup, removing “Grade B” altogether and confusing some customers in the process. [More]
I’m not saying I’m the sort who consorts with criminals but if whoever stole $120,000 worth of Hershey’s chocolate from a truck is heading off into the woods to have a big bonfire and s’mores party, well, I’m jealous. But the crime part, that’s bad. [More]
If there’s one thing that’s important about chocolate — and there are many — it’s how it tastes. Smooth, velvety, dark or milk chocolatey, all of these factors matter to the refined choco-consumer. But what about its shape? Cadbury aficionados across the pond say once the bars of Dairy Milk changed shape, the taste went out the window. [More]
Either you or someone you know has once upon a time, I’m willing to bet, said something along the lines of “I’m really trying to watch my sugar intake this week.” If that’s the route you want to go, more power to ya, healthy high fives and all of that. But you should know, there are more sugary things than a glazed Krispy Kreme doughnut, and they will not aid you in your sugar showdown, should you choose to consume them. [More]
At some point in grade school, students learn all about photosynthesis and how to make things grow. We poked around with beans, waited until they germinated, then planted them in soil, set’em in the sun and watered them daily so they’d turn into happy, fruitful bean plants. But despite the ingrained importance of water in successful gardening, some farmers in California are not only embracing dry weather, they’re forgoing watering on purpose to achieve sweeter results. [More]
While there is little doubt that the obesity rate in the U.S. has risen in recent decades, there is a lot of finger-pointing and “not me”-ing when it comes to placing blame. And with NYC Mayor Michael “I’ll just have water” Bloomberg trying to put the smackdown on high-calorie sodas, Coca-Cola is letting it be known it won’t fold without a fight.
A new study seemingly paints chocolate as a wonder drug: It can apparently cut your risk of heart disease by 37%, reduce the risk of a stroke by 29% and drop your chance of developing diabetes by 31%. The catch? The study, out this week in the British Medical Journal, doesn’t involve randomized controlled trials.