With the controversy over so-called “ultra-processed foods” a.k.a. “UPFs”, still rattling cages (see An Unreality Pervasive in Food), Prepared Foods’ Executive Editor–Technical David Feder reached out to regular contributor and internationally accomplished chef Hinnerk Von Bargen for insight into the issue from the culinary side. Chef Von Bargen graciously invited Feder to interview him in … Read more

Published June 9, 2026 03:18AM Sabastian Sawe, the first person to run an official marathon in less than two hours, took baking soda before his race. What’s most remarkable about this fact is not that he did it, but that most people didn’t think it was a big deal. Of course he did. Everyone is … Read more

Toasted baguette with goat cheese, ripe mango, a warm balsamic-honey reduction, and torn basil. The appetiser that empties before it reaches the table. I made these for a dinner party expecting them to be a nice opener. They stole the entire evening. People stood around the kitchen island eating them off the tray before … Read more

Creamy ranch dressing coats every bite of pasta and vegetables in this Bacon Ranch Pasta Salad. Sprinkled throughout with bacon and cheddar cheese, my kids went absolutely nuts over this salad. I love making pasta salads and there is no end to the ways that we make them fun and interesting! (I’m looking at you, Deviled … Read more

With crunchy oat crumble topping, flaky pie crust, and naturally sweetened blueberry filling, this is the best healthy blueberry pie recipe you will ever taste! Why you’ll love this healthy blueberry pie Easy to make from scratch in your kitchen, with no refined sugar. The delicious streusel and juicy blueberries will remind you of classic … Read more

Whether you’re after a fresh herby sauce for tacos and grain bowls, a tangy dressing for salads, a creamy dip for breadsticks and pita, or a smoky queso to drizzle over a burrito, I’ve got you covered! I’ve rounded up 15 of my favorite easy vegetarian sauces, dressings, and dips that I make on repeat, … Read more

Thirty years after the Nutrition Facts label transformed how Americans shop for and select foods and beverages, a new survey from the International Food Information Council (IFIC) finds that label-reading is more routine than ever— and consumers have a desire for balance when it comes to what they want to see on the front of … Read more

Grilled fig pie with fresh halved figs, honey, crumbled blue cheese, and olive oil on a ready-made pie crust. Sweet, salty, tangy, and smoky. What do you get when you put figs, honey, and blue cheese on a pie crust and grill it? A dessert that is sweet, salty, tangy, and smoky all at … Read more

Popovers baked at 450F until they puff into golden hollow shells, then filled with vanilla pudding, fresh sliced strawberries, and whipped cream. Split open and served immediately. Popovers are dramatic. They go into a 450°F (232°C) oven as a thin, frothy batter and come out twenty minutes later as golden, hollow balloons twice their … Read more