Toying around with healthier Happy Meals is just the first step in McDonald's quest to curry favor with the nation's most influential moms.
The fast food giant announced on Tuesday that an overhaul of the chain's classic kid-targeted meal will skim down their current highly caloric offerings to include apple slices, a reduced portion of french fries and a choice of beverage, including new fat-free chocolate milk and 1% low-fat white milk. But in order to get this less fatty fare to their intended consumers, they've still got to convince skeptical, health-conscious parents to tote their tots through the the Golden Arches.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
You say you want a can-volution? Well, you need to know Sean Timberlake.
Timberlake is a professional writer and author of the blog Hedonia. He's also the founder of Punk Domestics, a Web site devoted to all things do-it-yourself food - from pickles and jams to goodies in cans.
When it comes to preservation, Timberlake admits even learned people and accomplished home cooks are oftentimes stymied by the fear of poisoning their loved ones with a tainted jar of fig jam (Mmm...botulism!).
While there are real risks, follow a few rules and Sean assures you'll be safely jamming in no time.
Five Myths About Canning: Sean Timberlake
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Linda Petty is an editor at CNN Living. She likes boxed mixes, tarted-up vegetables, letting produce rot in her crisper, eating breakfast at her desk, raiding your pantry, ice cream cones and other frozen delights.
Some people love to cook. I do not happen to be among their number. I cook so that I won’t starve, consume only processed foods or eat from take out menus too much.
I don’t cook for fun. However, many of my friends and family do cook for fun. And I am among their biggest fans. I love to get invited to a great home cooked meal.
My friend Carol makes a meatloaf that has made grown men weep with gratitude when they get to take the leftovers home– if there are any. Becky makes a simple salad of romaine, fresh veggies and homemade dressing that is almost a meal of its own. Tom’s gatherings always include pork loin and beer-can chicken. He seems to always invite women to bring all the labor intensive side dishes and desserts.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Get your spoon ready for some crack-a-lackin' - July 27 is National Crème Brûlée Day!
Although the English referred to this sweet little ramekin full of love as "burnt cream," the name crème brûlée just sounds so much better, no?
Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat. Let Mario Batali pronounce it for you.
Quick! Eat them before they escape!
Garlic scapes - the twirly, curly, electric green shoots that emerge from the earth as garlic grows below - are in season for cruelly few weeks each year and tend to be snatched up quickly by their rabid fans. That's why it's always a delightful surprise to see them still gracing farmers market stalls and menus across the country, several weeks past their usual window of opportunity, which slides shut in mid-July.
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