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There's Arsenic And Lead In Many Brands Of Fruit Juice. Should You Be Concerned?
Testing by Consumer Reports found "concerning levels" of cadmium, arsenic and lead in 21 samples of apple and other juices. But the FDA has yet to issue a guideline on arsenic limits in juice. -
Researchers Propose New Global Diet To Fight Climate Change
A report published in The Lancet calls on global consumers to change their diets to reduce greenhouse gas emissions. -
Be Mine? Nope. SweetHeart Candies Hard To Find This Valentine's Day
The popular SweetHearts will be tougher to find this Valentine's Day. The company that used to make the candy went out of business. Its new owners aren't ready to start making new batches yet. -
Chef Ming Tsai Is Helping Federal Employees Put Food On Their Tables
Tsai has been giving free dumplings to federal workers this week and plans to expand the effort next week. -
You Don't Have To Go No-Carb: Instead, Think Slow Carb
Ditching carbs can led to quick weight loss, but can you really stick with it? Here's the science on eating carbs smarter to keep you sated and healthy. -
Barbara Lynch Is Still Standing In The Boston Restaurant Scene
Chef Barbara Lynch reflects on her more than 20 years in the ever-changing Boston restaurant business. -
Does Food Cool Faster When Cooked In The Microwave?
A listener in Brookline wants to know why the food she cooks in the microwave doesn't seem to hold its heat. -
In Home Of Original Sriracha Sauce, Thais Say Rooster Brand Is Nothing To Crow About
The Rooster brand, ubiquitous in the U.S., is now being exported to Thailand, where Sriracha was born. But many Thais who taste the U.S. version are not impressed. "I wanted to gag," says one. -
After Nearly 200 Years, Boston's Durgin-Park Restaurant Is No More
One of the city's oldest restaurants closed, its owners said, because it was no longer profitable. -
Quinoa Whiskey? Modified Crop List Spurs Distilleries To Try Alternative Grains
"Grain" has been limited by federal law to four crops: corn, wheat, rye and barley. But a broadened definition has been proposed, sparking more experimentation and creativity in the whiskey industry.
