food's

In the East, however, temperature also refers to a food's thermal effects on the body, say increasing metabolism until you break a sweat or cooling until you feel the tingle of chills.

Mika Ono: Some Like it Hot, Others Do Not: Food As an Ancient Path to Balance Mika Ono 2011

In the East, however, temperature also refers to a food's thermal effects on the body, say increasing metabolism until you break a sweat or cooling until you feel the tingle of chills.

Mika Ono: Some Like it Hot, Others Do Not: Food As an Ancient Path to Balance Mika Ono 2011

But it allowed excessive amounts of sugar in cereals, did not require bread and other grain foods to contain any whole grains at all, and allowed added nutrients to cover up a food's poor nutritional quality.

Michael F. Jacobson: The Next Big Thing for Food Labels Michael F. Jacobson 2010

This increased emphasis on our food's appearance stems largely from the ever-increasing popularity of food TV and the abundance of glossy cooking magazines.

Chris Elam: Food: Why We Waste So Much Chris Elam 2010

As mentioned on Rodale.com, going to the farm is the ultimate way to find out for yourself how your food's being grown.

Maria Rodale: More Ungarbling of the Term "Grassfed" Maria Rodale 2011

Talks, tastings, and a symposium on food's role in sustaining the economy – with writer and critic John McKenna – will get participants "connecting plate to planet", while the delights of local sourcing are shown via a giant farmers' market, whole hog roast, and competition to bake "the best apple tart in County Clare".

This week's new events 2011

This increased emphasis on our food's appearance stems largely from the ever-increasing popularity of food TV and the abundance of glossy cooking magazines.

Chris Elam: Food: Why We Waste So Much Chris Elam 2010

Next time I'm going to a restaurant, I am asking for the option of self-service lest I pay half of my food's worth for my service, which is not changing with time anyway.

Hussain Abdul-Hussain: The DC Rent Bubble and the "Quick Buck" Business Model Hussain Abdul-Hussain 2012

This increased emphasis on our food's appearance stems largely from the ever-increasing popularity of food TV and the abundance of glossy cooking magazines.

Chris Elam: Food: Why We Waste So Much Chris Elam 2010

Stone: Mary Sue Milliken from Border Grill — her food's great.

Cooking With Curtis Stone 2011