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Incredibly Shrinking Avocados: Why This Year's Fruit Are So Tiny

California's crop of Hass avocados — those green fruit essential for guacamole — usually weigh a half-pound or more. But this year's avocados are the smallest in memory — some barely bigger than an egg.

Sandwich Monday: PB&J Fries

For this week's Sandwich Monday, we try a dish that combines the magic of poutine with the magic of a brown bag lunch you ate a lot in second grade.

How Many Cups Of Coffee Per Day Are Too Many?

A study suggests drinking four or more cups of coffee per day could significantly raise your risk of dying from any cause if you are under 55. But other medical researchers say four cups a day may be just fine if you're healthy.

Fight Food Waste: Drink Rum, Matey

Pirates, pokers and alleged demonic origins — the history of rum is filled with raucousness and rebellion. To celebrate National Rum Day, we bring you tales from this drink's past, including its laudable origins as a food waste solution.

Hell With The Lid Off: Coffee Drinkers' Plight Exposed In Canada

"Is this coffee, or is this Fight Club?" That's the question Bryan Hansen of Calgary says he asked himself after his coffee lid betrayed him yet again after a visit to Tim Hortons, the Canadian coffee chain.
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Ancient Grains And Wild Greens

Ancient dietary staples like farro, arugula and quinoa are making a comeback in modern recipes that are as much about flavor as nutrition. We consider the benefits and the industry behind these foods.


Eating On Mars? Be Sure To Pack The Tortillas

It's not the hard work that will make astronauts lose it on long planetary missions — it's boredom. And something that can become very boring very fast is a rote menu. A simulated Mars mission reveals why cooking for others will be vital on long space journeys, and why wraps rule.

Why This Year's Blueberry Bounty Has Growers Feeling Blue

A bountiful blueberry crop this summer means lower prices. That's welcome news for consumers, but might spell trouble for blueberry farmers.

Demystifying Saffron: Mark Bittman Explains The Pricey Spice

The stringy red spice is actually the dried stigma of a saffron flower. "It's exotic, it's expensive," says The New York Times columnist and cookbook author, but "it should be used."

Can Quinoa Farming Go Global Without Leaving Andeans Behind?

At a "quinoa summit" this week, farmers from around the world are trading tips on how to turn this ancient Andean grain into a large-scale crop. Some Andean farmers who currently grow quinoa are asking, "What happens to us?"