A team of researchers from Brazil University claim to have made gluten free pasta using green bananas. The gluten free pasta was created after the researchers managed to produce a green flour from the bananas and then turn that into pasta. It was then taste tested against whole-weat pasta and came out on top.
The full findings of the study were published in the Journal of the Academy of Nutrition and Dietetics. If succesful the idea will open new markets of revenue for banana farmers as green bananas are often thrown away because they are not ripe enough. It's also a break through for anyone who suffers from a gluten allergy as great tasting pasta may soon be on the menu again.
The UK government's Eat Out to Help Out restaurant scheme might have provided a financial boost for struggling restaurants this summer, but did it also cause a spike in coronavirus cases?
Restaurateurs are planning to march on the NYC governor's offices to demand a more effective plan for NYC restaurants, including more indoor seating capacity.
Chef Pierre Troisgros has died at the age of 92. The legendary chef was one of the pioneers of nouvelle cuisine, and at his Maison Troisgros restaurant in Roanne, France, he was able to change French gastronomy.
Wagyu tri tip is an undervalued cut from under the sirloin. It is a beautiful, tender, flavourful piece of meat that is versatile and great for barbecuing, grilling, braising, broiling and searing.
The new 2020 edition to Guangzhou, China includes two new entries, taking the total listing for the city up to two two-star restaurants and ten one-star restaurants.
