March 3rd, 2014
10:00 AM ET
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full­time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most­ foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.

In the pantheon of cookies, chocolate chip cookies are just about everyone’s favorite. But gluten-free versions are all too often overly cakey or gritty - a far cry from the classic. We spent a year developing "The How Can It Be Gluten Free Cookbook," and what would a gluten-free cookbook be without a tried-and-true chocolate chip cookie recipe? Here’s how we made gluten-free chocolate chip cookies with a rich, buttery flavor, a crisp exterior and a tender (but not too cakey) interior. Even we had trouble tasting the difference between a traditional chocolate chip cookie and our gluten-free version.

We started the development process for our Gluten-Free Chocolate Chip Cookies by swapping in our flour blend for the all-purpose flour in a standard Toll House cookie recipe. It was no surprise that these cookies had problems: They were flat, sandy and greasy. We’d discovered during our baked goods testing that gluten-free flour blends simply can’t absorb as much fat as all-purpose flour can, so cutting back on the butter helped to minimize greasiness. Less butter, along with some xanthan gum, also helped alleviate the spread issue, so the cookies didn’t bake up so flat.
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December 23rd, 2013
01:45 PM ET
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Chelsea Wheeler is a 10-year-old girl with a passion and a plan.

"I want to have a diner," she says, sitting on her bed in her parents' house in Oxford, Connecticut.

"I'd like to make things that people think are yummy healthier, less fatty, and make it like they're being cooked for the Queen."

Chelsea loves helping her parents, Chris and Linda, prepare food for the whole family. They say she spends much of her free time watching the Food Network looking out for new recipes.

But Chelsea cannot taste the food she makes. She can eat almost no food at all. She suffers from a rare disease that has caused her intestine to fail irreversibly.
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November 20th, 2013
11:45 AM ET
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Isa Chandra Moskowitz is the host of The Post Punk Kitchen and author of multiple vegan cookbooks, including her most recent, "Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes For Every Day Of The Week." And yes, there are recipes if you scroll down.

Chances are you have a vegan in your life - a real dyed-in-the-natural-fiber-cruelty-free-wool vegan for whom all animal products are off limits. And perhaps that vegan is threatening a visit to your Thanksgiving table this year.

Thanksgiving is stressful. Everyone knows that; the very history of it is stress. The original celebration was not what people had to eat, but that they had anything to eat at all. Maybe things aren’t as bad as all that today, but it can still be stressful when someone needs a special menu.

But one of the great things about vegan meals is that everyone can enjoy them. (Provided they don’t have a nut allergy, or a wheat allergy, or...well maybe we oughta just go out for Chinese food.)

If your first thought was an eye roll, or something along the lines of, “That’s their choice - I don’t have to cook for them,” or if you think they can get by on salad and cranberry sauce, well, honestly, don’t even invite them. Somewhere there’s a welcoming table where the lentils overfloweth, and they will take your vegan in.

But if you actually like them, maybe even love them, or if your loved one loves them, or if you want them in any way, shape, or form to have a great time as your guest, then read on.
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FDA sets 'gluten-free' labeling standards
August 2nd, 2013
10:30 AM ET
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The U.S. Food and Drug Administration set a final standard on Friday to clearly define what the term "gluten-free" means on food labels.

The new regulation is targeted to help the estimated 3 million Americans who have celiac disease, a chronic inflammatory auto-immune disorder that can affect the lining of the small intestine when gluten is consumed. Gluten is a protein composite found in wheat, rye, barley and crossbreeds of these grassy grains.

“Adherence to a gluten-free diet is the key to treating celiac disease, which can be very disruptive to everyday life,” said FDA Commissioner Margaret A. Hamburg, in the release. “The FDA’s new ‘gluten-free’ definition will help people with this condition make food choices with confidence and allow them to better manage their health."
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Filed under: Dietary Restrictions • FDA • Food Politics • Gluten-free • Labels


5 things you should know about gluten
April 5th, 2013
01:00 PM ET
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Editor's note: Dr. Arthur Agatston is the medical director of wellness and prevention for Baptist Health South Florida. Creator of the best-selling South Beach Diet series, he is the author of the new book, "The South Beach Diet Gluten Solution."

If you're confused by the gluten-free diet craze, you're not alone.

Like many people, you've probably heard about the phenomenon but really don't understand what gluten is or what, if anything, you should be doing about it. Yet millions of people in this country are turning their lives upside-down trying to avoid it.

Here are five things you need to know about gluten:
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Fruitarian diet sends Ashton Kutcher to the hospital
January 28th, 2013
05:00 PM ET
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Ashton Kutcher might think twice before trying method acting again.

While preparing to play Steve Jobs in Joshua Michael Stern’s biopic, “Jobs,” the actor said he adopted the late Apple co-founder’s fruit-only diet.
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Filed under: Celebrities • Dietary Restrictions • Diets • Health News • Weird News


'Bars for Ramadan' article sparks online backlash
July 25th, 2012
07:45 PM ET
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An English-language magazine in Dubai has been accused of disrespecting Islam by recommending places to drink during Ramadan.

Time Out Dubai, a popular city guide in the Emirate, published the offending article in its Ramadan issue, which promised to help readers "make the most of the Holy Month."
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Filed under: Bars • Dietary Restrictions • Ramadan • Religion • Rituals • Sip • Taboos


July 25th, 2012
04:15 PM ET
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During the month of Ramadan, which began July 19 and continues through August 18, from dawn to dusk observant Muslims abstain from eating, drinking, smoking and sex in order to purify themselves, learn humility, pray and concentrate on Allah's teachings.
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Plaintiffs tell Hebrew National, 'That's not kosher'
June 20th, 2012
12:15 AM ET
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The largest kosher food brand in the United States, Hebrew National, known for its tagline "We Answer to a Higher Authority," is being sued in federal court for allegedly not meeting the kosher standards it famously advertises.

The lawsuit, which was first filed by 11 plaintiffs in May, alleges that the popular brand has been negligent and violated several consumer fraud laws when it failed to follow its own standards for kosher meat.
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Filed under: Culture • Dietary Restrictions • Religion • Taboos


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