Results for American Food

Many American food companies, responding to consumer demands, are looking for grain that's not genetically modified. It turns out that non-GMO corn and soybeans aren't hard to find. Years ago, grain traders set up a supply chain to deliver non-GMO grain from U.S. farmers to customers in Japan.

Latin American foods are popular worldwide, so here are some little facts and bits of information that you may have not known?

In 2012, we had the idea to devise a way for prominent chefs and restaurateurs to turn the tables on restaurant critics and food writers. Chefs don’t lack venues for self-expression, nor is their profession replete with wallflowers; perhaps more than ever, many chefs feel more empowered these days to speak out and fight back in the face of what they perceive to be uninformed restaurant criticism.

You can be a farmer with the USDA's help, but there's more opportunity in agriculture than you might think.

Throw away less Thanksgiving food by following these tips

Taco Bell and Pizza Hut say they are going natural, but what does that even mean?

While some familiar names dot the list of the hamburgers that Americans crave the most, the winners may surprise you.

From fast food to fine dining eating meals out has become an American way of life. Rise of two-earner households and increase in affordable locations has driven the popularity of dining out

As with scrambled eggs, there are two major types of omelette: the hearty, big-as-your-face, fluffy diner-style omelette, and its refined French cousin, the tender, pale-yellow variety, gently rolled like the world's most delicious cigar. And, as with scrambled eggs, the method by which the eggs are heated and stirred is the primary factor that determines what you end up with. Today I'm showing you my technique for diner-style omelettes.

We Americans have a long history of throwing out less-than-perfect fruit. No wonder food waste in this country is up to about 133 billion pounds annually, or one-third of the food we purchase. While this isn’t entirely attributable to our culture’s habit of discarding ugly produce, it is a factor. We like to walk into the produce department at our local grocery store and see polished apples and perfectly uniformed carrots.

It’s clear that America loves ice cream. Last year, we ate $8 billion worth of the dreamy, creamy, frozen stuff. But how much do we love it? Do we love it more than cake? It is America’s favorite dessert? We decided to find out.

In America, the term “fast food” comes with a certain set of associations that usually involve bright colors, the smell of French fries, grayish burger patties, and frightening clowns. [related]

Because even the most adventuresome stomach can long for the processed goodness of home

Most produce in the US is picked 4 to 7 days before being placed on supermarket shelves, and is shipped for an average of 1500 miles before being sold. And this is when taking into account only US grown products! Those distances are substantially longer when we take into consideration produce imported from Mexico, Asia, Canada, South America, and other places
We can only afford to do this now because of the artificially low energy prices that we currently enjoy, and by externalizing…

Most of us have no problem pronouncing the vast majority of food-related words: Turkey, mashed potatoes, gravy. But thanks to our increasingly diverse world (and increasingly diverse cuisines) there's been an increase in food words that a lot of us don't know how to say.

Holidays have you craving comfort food? Try the classic American dishes at these restaurants.

When I recently hit New Orleans for the first time, I had only 24 hours to consume what so many chefs tell me is one of America's best food cities. So I...

Photo by cyclotourist/Flickr Why choose one restaurant for dinner when you could choose dozens? There’s a food hall and farmer’s market renaissance happening around the country, and if you visit any of these locations, you’ll want to make sure you start with an empty stomach.

American food gets an unfair rap these days. With the rise of ethnic cuisines – whatever that means, in this great melting pot — and supermarkets full of salad bars and microwave dinners, it’s easy to forget how many extraordinary homegrown delights are still served on tables across the land. Foods with a sense of place. Foods, I don’t feel too bold saying, that helped make America gre