Food

If the last decade belonged to salted caramel, cold brew, and sriracha, the current culinary wave belongs to something far more daring, more chaotic, and somehow far more comforting: swicy. Sweet + spicy — a combination once reserved for niche cuisines or experimental chefs — has exploded into mainstream obsession. Hot honey on pizza. Chili-laced chocolate. Spicy margaritas. Mango with Tajín. Gochujang wings dipped in maple. Swicy is everywhere, and it’s not a fad — it’s a sign of something deeper happening to our taste buds, our brains, and our culture. At first glance, sweet and spicy sound contradictory, even oppositional. Sweet is soothing. Spicy is aggressive. Sweet comforts; spice challenges. But together they form a uniquely addictive experience — one where the brain is pulled in t...

When most people think of broccoli, they think of fiber, vitamins, or perhaps their mother telling them to “eat your greens.” But science is now revealing that broccoli — and other cruciferous vegetables — may also be one of the most powerful allies in oral health. Researchers from Ben-Gurion University of the Negev, Sichuan University, and the National University of Singapore have discovered that a natural broccoli-derived compound called 3,3′-Diindolylmethane (DIM) may help prevent cavities by attacking harmful biofilms on teeth. Not only could this discovery reshape how we care for our smiles, but it may also link everyday vegetables to the future of dentistry. (more…)

In 2025, a major shift is occurring in the way humanity thinks about food, nutrition, and sustainability. At the center of this evolution is the rise of plant-based diets and alternative proteins—a revolution fueled by growing awareness of health benefits, environmental urgency, technological innovation, and changing consumer values. From elite athletes to everyday consumers, millions are embracing a new era of food choices that prioritize plants over animals, without sacrificing flavor, nutrition, or culinary diversity. This transformation isn’t just about eating more vegetables—it's a comprehensive overhaul of global food systems that’s challenging the dominance of animal agriculture, reducing carbon footprints, and opening the door to novel protein sources that were unheard of a decade...

Bananas are among the most popular fruits worldwide, beloved for their sweet flavor, creamy texture, and convenient, seedless design. But did you know that the bananas you enjoy today are dramatically different from their wild ancestors? In fact, modern bananas are a prime example of how centuries of selective breeding by humans have transformed a wild fruit—originally tough, seedy, and unappealing—into the delicious, easy-to-eat treat we love today. Yet, while selective breeding made bananas tastier and easier to consume, it also came with an unexpected cost: greatly reduced genetic diversity. This has made bananas highly vulnerable to pests, diseases, and environmental changes, creating new challenges and potential risks for this beloved fruit. In this article, we'll explore how the hu...

When it comes to fruits, guava and apple are popular choices, each offering unique nutritional benefits. While apples are a staple in many households, guava is a tropical fruit often praised for its nutrient density and powerful health benefits. In this article, we’ll compare the nutrition of guava and apple to help you understand their differences and decide which one fits your dietary needs. Key Nutritional Highlights Nutrient (Per 100g) Guava Apple Calories 68 kcal 52 kcal Carbohydrates 14.3 g 13.8 g Protein 2.6 g 0.3 g Fiber 5.4 g 2.4 g Vitamin C 228.3 mg (254% DV) 4.6 mg (5% DV) Vitamin A 31 µg (3% DV) 54 IU (1% DV) Potassium 417 mg (12% DV) 107 mg (3% DV) Calcium 18 mg (2% DV) 6 mg (1% DV) Magnesium...

Potato chips, one of the most popular snacks in the world, have a rather humorous origin story. This beloved treat wasn’t created in a laboratory or developed by a snack food company, but rather invented by accident, as a result of one chef’s frustration with a picky customer. In 1853, George Crum, a chef at a restaurant in Saratoga Springs, New York, forever changed the snacking world. Here’s how his spontaneous culinary experiment went on to become the crunchy delight we can’t get enough of today. (more…)

When we think of coffee, most of us picture coffee beans being ground into a rich, aromatic powder that fuels our mornings. But here’s a fact that might surprise you: despite the common name, coffee beans aren’t actually beans at all. They’re the seeds of a tropical fruit known as a coffee cherry. This botanical truth shifts the narrative of coffee, positioning it closer to stone fruits like peaches or cherries rather than the legumes to which true beans belong. (more…)