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If espresso and lemonade sound like a strange combination to you, assistant recipes editor Olga Massov urges you to try it anyway. After enthusiastically hosting a taste test of the unlikely pairing in the Post Food Lab, Massov was able to turn even the biggest skeptics into fans. Here's how to make it.

Chaya and amaranth are Mexican traditional foods with a high nutritional value. Many studies have demonstrated the individual beneficial effect of each. However, there is no evidence of the use of these foods on the formulation of functional foods. This study evaluated the effect of replacing 5–20% of wheat flour with chaya and amaranth flours to generate four different formulations of cookies. Proximal analysis, total polyphenols and oxalate content, antioxidant activity, fatty acid profile, and sensory analysis were performed on the cookies. The results of the chemical composition showed that all cookies have a high protein content (9.21–10.10%), an adequate amount of fiber (5.34–6.63%), and a balanced ratio of unsaturated–saturated fatty acids (70:20), and they contain PUFAs (50.4–53.2 g/100 g of fatty acids), especially α-linolenic and oleic acids. All formulations presented antioxidant activity (2540 ± 65.9 to 4867 ± 61.7 Trolox equivalents (μmoles/100 g)) and polyphenols (328–790 mg/100 g); in particular, quercetin was identified in their composition. Results of the sensory analysis indicated that incorporation of chaya and amaranth flour in cookies does not affect the acceptability of the products. The inclusion of traditional foods, such as chaya and amaranth, in cookies enhances their nutritional value and increases the content of bioactive compounds associated with health effects.

In recent years, increasing attention has been addressed to buckwheat, an interesting minor crop with an excellent nutritional profile that contributes to the sustainability and biodiversity of the agri-food system. However, the high content of rutin and quercitin present in this pseudocereal can elicit undesirable sensory properties, such as bitterness and astringency, that can limit its exploitation in food formulations. The aim of the present study was to characterize six gluten-free porridge-type formulations (called polenta) prepared using corn and buckwheat flour. Specifically, polenta samples were prepared adding common (CB) or Tartary buckwheat (TB) flour at 20% (CB20; TB20), 30% (CB30; TB30), and 40% (CB40; TB40) to corn flour. Product characterization included sensory and instrumental analyses (electronic tongue, colorimeter, and Texture Analyzer). Products containing Tartary buckwheat were darker, firmer, and characterized by a higher intensity of bitter taste and astringency than those prepared with common buckwheat. In this context, the impact of buckwheat species seems to be more important at 30% and 40% levels, suggesting that lower additions may mask the differences between the species. The gathered information could support the food industry in re-formulating products with buckwheat. Finally, findings about the relationship between instrumental and sensory data might be exploited by the food industry to decide/choose what indices to use to characterize new formulations and/or new products.

Background/Objectives: Calorie intake and diet quality are influenced by the source of food and the place of consumption. This study examines the impacts of fast-food and full-service restaurant consumption on daily energy and nutrient intakes in US adults. Subjects/Methods: Nationally representative data of 18 098 adults 18 years of age and above from the National Health and Nutrition Examination Survey 2003–2010 waves were analyzed. Outcomes included daily intake of total calories and 24 nutrients of public health concern. The key predictors were any food/beverage consumption in a day from fast-food or full-service restaurant, differentiated by consumption at home versus away from home. First-difference estimator addressed confounding bias from time-invariant unobservables such as personal food/beverage preferences by using within-individual variations in diet and restaurant consumption status between two nonconsecutive 24-h dietary recalls. Results: Fast-food and full-service restaurant consumption, respectively, were associated with a net increase in daily total energy intake of 190.29 and 186.74 kcal, total fat of 10.61 and 9.58 g, saturated fat of 3.49 and 2.46 g, cholesterol of 10.34 and 57.90 mg, and sodium of 297.47 and 411.92 mg. The impact of fast-food and full-service restaurant consumption on energy and nutrient intakes differed by sex, race/ethnicity, education, income and weight status. Increased total energy, total fat, saturated fat, cholesterol and sodium intake were substantially larger when full-service restaurant food was consumed away from home than at home. Conclusions: A holistic policy intervention is warranted to target the American’s overall dining-out behavior rather than fast-food consumption alone.

RESTAURANTS Trying to inject new life into a beloved, if flagging, brand can be treacherous, as the recent Cracker Barrel debacle highlighted on a national scale. Wood Grill, both in Little Rock, to weigh in on the challenge of taking over or reviving a landmark restaurant, specifically the Oyster Bar at 3003 W. Markham St. in the Stifft Station neighborhood of Little Rock. \"The online anger against Cracker Barrel was partly stoked by fake social-media accounts, according to three firms that monitor and research online activity,\" the Journal reported.

[...]40% of the restaurant's sales come from members of the public just looking for a good meal, Smith said. Taco salad is probably the most popular offering, he said. [...]this week I did a new dish, and it was an Arkansas peach and prosciutto pasta salad,\" Smith said.

Sharing cooking recipes is a great way to exchange culinary ideas and provide instructions for food preparation. However, categorizing raw recipes found online into appropriate food genres can be challenging due to a lack of adequate labeled data. In this study, we present a dataset named the “Assorted, Archetypal, and Annotated Two Million Extended (3A2M+) Cooking Recipe Dataset” that contains two million culinary recipes labeled in respective categories with extended named entities extracted from recipe descriptions. This collection of data includes various features such as title, NER, directions, and extended NER, as well as nine different labels representing genres including bakery, drinks, non-veg, vegetables, fast food, cereals, meals, sides, and fusions. The proposed pipeline named 3A2M+ extends the size of the Named Entity Recognition (NER) list to address missing named entities like heat, time or process from the recipe directions using two NER extraction tools. 3A2M+ dataset provides a comprehensive solution to the various challenging recipe-related tasks, including classification, named entity recognition, and recipe generation. Furthermore, we have demonstrated traditional machine learning, deep learning and pre-trained language models to classify the recipes into their corresponding genre and achieved an overall accuracy of 98.6%. Our investigation indicates that the title feature played a more significant role in classifying the genre.

[...]Rock N' Roll Sushi's menu includes baked and fried rolls, \"so if you wouldn't eat raw [fish], it was a good way for you to experience the food first and then maybe you come around to that\" more traditional Japanese sushi. Kramolis said he loves a photo one of his business partners sent him showing \"six construction workers at a table eating sushi together at lunch.\" In Arkansas, Cody McPherson and Aaron Duty have signed a three-store franchise agreement, Kramolis said.