This Is Why You Can’t Have Ice Cream Every Day, Kid — Explain It Like I’m 6

In Explain It Like I’m 6, a dietician answers the burning health questions from Associate Food Editor Meghan Splawn‘s daughter, Ella.

When I was a kid I used to beg my parents to take me to Dairy Queen so I could order a brownie sundae. Topped with fudge and a mountain of whipped cream, it was the pinnacle of joy for my pre-teen brain. I didn’t understand why I couldn’t eat this all the time, or why my parents sometimes suggested eating vegetables when ice cream was a mere five minutes away. What was the big deal? Ice cream obviously tastes better, so why would I not just eat that?

Meghan’s daughter, Ella, has similar feelings. I mean, ice cream has some nutrients, right? It’s not just empty space! Here’s what she asked her mom when they were talking about healthy eating questions.

Ella’s Question: Why can’t I eat ice cream every day? Doesn’t ice cream have vitamins?

Good question, kid. Here’s Sally Kuzemchak of Real Mom Nutrition with the answer.

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4 Cans of Tuna That Get a Thumbs-Up from the Seafood Industry — And 3 That Don’t — Shopping

In the world of nostalgic foods, there are a few standouts: hot chocolate (with mini marshmallows, of course), macaroni and cheese, peanut butter and jelly, and the diner classic, the tuna melt. Just the thought of a homemade melt takes us back to sick days, snow days, and pretty much any other day that Mom was responsible for a hot lunch.

The times, they are a changin’, though, and as we considered the tuna melt recently, we wondered about canned tuna. Knowing what we do now about sustainability and the many threats facing our oceans, how can we be smart consumers of the ingredient that’s all too necessary for a classic tuna melt? What brands of canned tuna are both delicious and safe for the environment?

We reached out to fishmongers across the country to find out, and the consensus was resounding.

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Giada De Laurentiis Just Came Out with a Gorgeous Dutch Oven — Shopping News

Giada De Laurentiis is working to bring back Sunday dinner, and that is a campaign that I can really get behind. Italian families are known for going all-in on Sunday dinners. Every week enormous quantities of food are made, and every family member in the vicinity drops what they’re doing and shows up to eat. It’s almost like having Thanksgiving every week.

Giada says this Sunday tradition was a huge influence for the new Dutch oven she designed with her favorite kitchenware brand, Lagostina (and you guys, this thing is gorgeous!).

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10 Easy Vegan Lunch Box Ideas — A Lunch Box for Everyone

Need some lunch inspiration? Some fresh ways to pack a healthy, satisfying lunch? We have 10 beautiful ideas for you today, and (shhh!) they’re all vegan.

Whether you eat vegan or vegetarian, or just want to try it for a Meatless Monday, these lunches show how vibrant and delicious a plant-based diet can be. These creative lunches are overflowing with protein-packed mains, fruit and veggie sides, and a few store-bought surprises to keep it all feeling fun. These colorful lunches won’t let you down.

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Instant Pot Is Launching a Vitamix Blender Competitor — Shopping

There are a few kitchen tools that our readers love and crave above all others: the stand mixer, Instant Pot, and powerful blender chief among them. And when it comes to blenders, Vitamix is the one you covet.

But there’s a new competitor in town! The geniuses over at Instant Pot — that cult tool that finally persuaded millions of cooks to try pressure cooking— are now moving in on the Vitamix with their own, much lower-cost competitor. This week Instant Pot is launching their own smart blender, the new Instant Pot Ace Multi Use Cooking & Beverage Blender. Um, hello!

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Anthony Bourdain’s New “Parts Unknown” Trailer Is Here, and It Made Us Cry — Food TV

The 12th and final season of Anthony Bourdain’s Parts Unknown premieres on September 23, and will include six episodes. The first one will be the last one to feature Bourdain’s own written narration, following his death by suicide at age 61 in June. A heart-wrenching preview of that episode released today by CNN gives a taste of what the season looks like.

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Alton Brown Shares the Release Date for “Good Eats: Reloaded” — Food TV

For over a year now there have been rumors and hints about what Alton Brown is working on next. Last year he teased something out on Instagram about “Return of the Eats,” which we now know is coming to the Food Network in 2019. Then this summer we heard he was working on “remixing” some classic episodes of Good Eats, but the news was relatively sparse. Is the show really coming back? Was it going to be a web series or something we could watch on TV? Would it be the same show or something totally different under the same name?

I’m happy to report that today we have more answers on the “remixes” Alton was talking about.

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Julia Turshen Did the Impossible and Made Me Love My Leftovers — Food Heroes

You may know Julia Turshen as the activist behind the Feed the Resistance cookbook, the co-author on a number of Gwyneth Paltrow’s books, or the cook you follow on Instagram for weeknight dinner inspiration (and pictures of snuggly dogs). But I know Julia as the woman who changed the way I think about leftovers.

In a world of recipes designed for four people, I’m almost always cooking for three (myself and two roommates) — consistently leaving me with an awkward amount left over. But I hate wasting food, so I’ll pack up that skimpy amount of rice, those three cubes of tofu, and the last bits of broccoli florets and promise to repurpose them. The furthest I ever get is the microwave.

In her new book, Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas For Reinventing Leftovers, Julia has managed to make me excited about leftovers — a sentence I never thought I’d say. The book is organized into seasonal, stress-free, affordable menus, each with accompanying suggestions on how to prep the meal ahead of time and repurpose any extra food. Her recipes, as we’ve come to expect from her, are approachable and inspired, and the smart leftover ideas even more so.

Leftover salad, in my kitchen, becomes a sad, soggy pile of greens. In Julia’s, it’s processed into pesto, baked into an herby Persian frittata, or sandwiched between thick slices of bread for a gooey grilled cheese. Leftover twice-baked potatoes are cooked down into a super-rich potato soup, or mashed into patties and pan-fried until crisp. She includes tips on how to spark new life into leftover takeout (including what to do with all those soy sauce packets), suggestions for repurposing odds and ends of snacks, and fresh new ideas for not-so-new produce (banana bread milkshake, anyone?).

I talked with Julia about her favorite recipes in the book, the moment she first fell in love with leftovers, and her advice for taking the stress out of entertaining.

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5 Ways to Make a Week of Better Breakfasts — Tips from The Kitchn

A week of better breakfasts promises days that start with ease (not chaos), and food that fuels us, whether we eat at home or on the run. A better breakfast, in our book, is one you can cook once and eat all week without getting bored, and is nourishing, convenient, and, of course, flavorful. May we introduce you to our new favorite strategy? The 1×5 breakfast.

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