We love Ben & Jerry’s for almost too many reasons to count — they’re witty, they’re ethical, they’re responsible, they invented Half Baked, and founders Ben Cohen and Jerry Greenfield are the cutest friends of all time. Now we have a new reason to swoon: four new flavors of Ben & Jerry’s Cores.
The new ice creams feature a column running down the middle of the pint that is a core center of fudge, caramel or raspberry jam. It’s genius.
Continue reading Ben & Jerry’s Nails It With New Core Ice Cream Flavors
BY: THE FOODBEAST
Drop those chopsticks. Step away from the sushi. And for God’s sake, check yourself on the soy sauce.
There’s an art to eating sushi, a way to not disturb the delicate balance of flavor and texture the chef prepared just for you. So, how do you eat the the quintessential Japanese delicacy of vinegar rice topped with raw fish? With your fingers? Soaked in soy sauce and slathered in wasabi?
Continue reading So Apparently, We’ve Been Eating Sushi All Wrong
BY: DARREL ETHERINGTON
Apple is seeking physiologists to join its team, according to a new call for job applicantsdiscovered by 9to5Mac today. The position on offer is for a “User Studies Exercise Physiologist,” and seeks a candidate who will be responsible for creating and conducting studies “related to cardiovascular fitness & energy expenditure, including calories burned, metabolic rate, aerobic fitness level measurement/tracking” and more. Continue reading iWatch Rumors Apple Hiring Fitness Physiologists & Sleep Experts
BY: LORRIE CORVIN
Look for cooked, peeled shrimp at the seafood counter; or quickly thaw frozen cooked, peeled shrimp in a colander under cold running water. Marinate shrimp in a nonreactive bowl, such as one that is glass or ceramic; an aluminum or copper bowl will react with the citrus juice to give the shrimp a metallic taste. Here is the Recipe:
Continue reading Seviche-Style Shrimp and Avocado Tacos
BY: EMILY GERTZ
It’s a question that experts have struggled to answer: What triggers the onset of celiac disease—a condition that damages the lining of the small intestine, and leaves the body unable to digest gluten, a protein found in wheat and other grains. The illness affects around 1% of Americans, and while researchers know that genes play a role in celiac disease, they haven’t been able to explain why only some of those with genetic susceptibilities develop a gluten intolerance—until now.
A new study out of Sweden suggests that developing celiac disease may depend on how many infections an individual suffered as an infant. Continue reading Who Has the Guts for Gluten?
BY: SUSAN MURRAY
It’s the “in” thing — virtually every possible product has a gluten-free option. There’s gluten-free Girl Scout cookies, beer, gluten-free restaurant finders and even gluten-free dating sites.
Gluten-free is a $6.3 billion industry. Continue reading What you need to know before going gluten-free