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Food giant Kraft Heinz vows to stop using artificial dyes

By Rachel Roubein, Aaron Gregg
Jun 17, 2025 8:38 am - Kraft Heinz promised Tuesday to purge certain artificial food dyes from its products by the end of 2027, a move that follows pressure from Health and Human Services Secretary Robert F. Kennedy Jr. to excise color additives from the nation’s food supply because of potential health risks.
Making arancini just got easier with this clever shortcut

By Joe Yonan
Jun 17, 2025 5:49 am - These Italian fried rice balls, sometimes called arancini and sometimes called suppli al telefono for the “telephone wires” that the stretchy cheese inside resembles, are traditionally made with leftover risotto. But you can also start by making a stripped-down, no-stirring-needed take on risotto.
Feed your inner child with this one-pot sausage and fennel pasta

By Anna Luisa Rodriguez
Jun 17, 2025 5:22 am - In this one-pot riff on ragu, quick-cooking sausage forms the base, supplemented by fennel, garlic, tomato paste and an optional umami-boosting bouillon cube. Pasta added straight to the sauce absorbs all that flavor. In the end, it feels like the fun cousin of Hamburger Helper.
What’s the best-tasting prebiotic or probiotic soda? It’s rough out there.

By Emily Heil
Jun 17, 2025 5:21 am - In recent years, drink cases at grocery stores and delis have been transformed into a rainbow-colored sea of fizzy drinks. Many of these elixirs claim to offer health benefits, including the holy grail of buzzy wellness: “gut health.” But how do they taste?
What’s the best way to store mushrooms?

By Aaron Hutcherson
Jun 17, 2025 5:04 am - Mushrooms have a high moisture content of around 90%. And their structure is such that they can easily lose that water, which if trapped on the fungi can expedite spoilage. So the key to storing mushrooms for longevity is all about moisture control.
Fragrant Nigerian-inspired fried rice is easy enough for a weeknight

By CHRISTOPHER KIMBALL
Jun 17, 2025 5:03 am - Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this weeknight-easy meal-in-a-skillet. Beef liver and an assortment of vegetables are classic ingredients, but this recipe uses chicken thighs and fresh green beans.
Lighten up: Fruit brings out the natural sweetness in three easy, anytime treats

By Biz Velatini
Jun 11, 2025 6:06 am - These three recipes are some of my go-to favorites: peanut butter banana oat bars, lemon loaf and strawberry lemon muffins. They’re lightened-up, easy to make and all use fruit to bring out natural sweetness without being overly sugary.
Thanks, Dad: This Black Forest cake is all about him

By Becky Krystal
Jun 11, 2025 5:00 am - This Black Forest cake includes all the elements you’d expect in the retro dessert, including rich chocolate cake, whipped cream frosting, juicy cherries and a generous pour of kirsch. It might seem complicated, but at Father’s Day the effort is kind of the point, isn’t it?
Strawberry shortcake is an ode to peak-season fruit and tender biscuits

By Olga Massov
Jun 10, 2025 6:13 am - Strawberry shortcake is widely viewed as a quintessentially American dessert, so much so that June 14 is National Strawberry Shortcake Day. This recipe is adapted from James Beard, who got it from his mother. The biscuits’ signature ingredient is hard-boiled egg yolks, which help achieve a tender, crumbly pastry.
Bring saucy, tender bourbon chicken home with this timeless technique

By Aaron Hutcherson
Jun 10, 2025 5:48 am - This bourbon chicken inspired by the mall food court staple features pieces of meat in a sticky, sweet and savory sauce. The Chinese technique of velveting helps keep the chunks of boneless, skinless chicken thighs tender and juicy.

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