April 27th, 2012
08:00 PM ET
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This weekend on "Sanjay Gupta MD," Dr. Gupta takes a critical look at sugar and the impact it has on our bodies. Don't miss the in-depth investigation Saturday at 4:30 p.m. ET, and Sunday at 7:30 a.m. ET on CNN.

Pushing her meal cart into the hospital room, a research assistant hands out tall glasses of reddish-pink liquid, along with a gentle warning: "Remember, you guys have to finish all your Kool-Aid."
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Filed under: Childhood Obesity • Diabetes • Health News • Sanjay Gupta


Beer, whiskey and pork fat: the new health foods?
April 27th, 2012
12:00 PM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

Beer lovers, rejoice. Whiskey drinkers, celebrate. Pork fat fans, this is your moment. All the things you thought were unhealthy can actually help you lose a ton of weight.

Well, not exactly. This isn’t an ad in the back pages of a sketchy magazine. All these things are still not good for you when you eat and drink them in large quantities. And don’t stop eating your blueberries and strawberries if you want to boost your brainpower.

Still, there’s some surprising good health news for anyone who wants to wash down their lard-topped popcorn with a beer and a shot of whiskey.
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Filed under: Bacon • Beer • Content Partner • Food and Wine • Food as Medicine • Health News • Sip • Spirits


National prime rib day
April 27th, 2012
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Get primed and ready because April 27 is National Prime Rib Day!

Prime rib, or standing rib roast, is a choice beef cut from one of the eight primal cuts of beef. And if you slice the standing rib roast, so called because it is roasted standing up with the ribs stacked up vertically, you can remove the bones and get a nice number of ribeye steaks (hence the above photo). So either way, you win!

This cut contains the "eye" of the rib and is well-marbeled with fatty muscle. Rubbing the outside of this roast with salt and seasonings and slow-roasting yields a tender, tasty meal.

If you're thinking about barbecue (which you should), take a tip from the professionals and smoke it for a few hours before dry roasting.

If the phrase prime rib brings to mind memories of the Sunday roast, make some gravy on the side, and if you're feeling fancy, whip up some Yorkshire Puddings as well. But if you want to know the best way to prepare prime rib, be sure and check out this marvelous primer.



Coffee klatsch
April 27th, 2012
05:00 AM ET
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Pssst! Got a sec to chat?

We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.

Consider the daily Coffee Klatsch post as your VIP lounge – the primary comments thread for readers who'd like to chat about topics not related to the articles we're running. That way, everyone knows where to find each other, and each post's comments section remains on topic.

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Filed under: Buzz • Coffee Klatsch


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