Publications

At the urging of doctor friends and a few popular books, I embarked on a diet plan earlier this year called intermittent fasting. The basics are that I could eat the foods I enjoyed and most of my regular meals, but it had to be within a short time frame of eight to 10 hours. Outside of that, I would stick to water, tea and black coffee.

When he was 9 years old, Alex Vardakostas started working at his parents’ fast-food restaurant in southern California, where he experienced firsthand the mindless repetition of flipping burgers. “Let’s be honest, it’s not the culmination of the human spirit,” said Vardakostas, now 33. His experience led him to a career in robotics.

Despite radical advances in technology, many companies still plan routes for their delivery trucks the same way they did a decade ago. Managers create itineraries the day before, and then hand printouts to drivers to follow or add them to the hand-held devices that their drivers carry at their hip.

The war on eggs started back in the ’70s, not with the company formerly known as Hampton Creek but with a little café-grocery store in Los Angeles.

Given the current obsession with plant-based cooking, cheese might seem like a food in decline. But curd consumption has risen 19% in the past decade, according to recent data from the U.S. Department of Agriculture’s Economic Research Service.

A novel technique for manipulating light could prove a boon to agriculture on our planet—and beyond.

For Rabbi Chaim Lazaroff of Houston, Texas, the kitchen is his happy place. That's why, when he was asked to share a few Passover recipes on FOX 26 Houston, his local news station, he jumped at the opportunity. "If I could, I would cook all day," says the rabbi, who is also the co-director of Chabad of Uptown, a community center for Jewish people.