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National Picnic Day brings new focus to packing meals that travel well

National Picnic Day on April 23 draws attention to a practical part of eating outdoors: packing food that can survive the trip. As more spring meals move to parks, beaches and roadside stops, picnic plans often come down to what will still hold up by lunchtime. A National Today survey

Montana Sees 7.5 Percentage Point Drop in Alcohol Use Since Peak in 2012

Montana Sees 7.5 Percentage Point Drop in Alcohol Use Since Peak in 2012

Alcohol consumption in the United States has shifted noticeably in recent years, with a growing share of adults choosing to drink less—or not at all. Public health experts point to a combination of factors driving this trend, including increased awareness of alcohol’s health risks, the expansion of cannabis

Edible flowers and fresh herbs reshape how spring dishes look and taste

Edible flowers and herbs stand out this spring as cooks across the country give these once-secondary ingredients a bigger role at the table. They now appear in salads, seafood, desserts and drinks for flavor, fragrance and color, not just decoration. For Americans shopping for, cooking and serving seasonal food,

Ready-to-drink cocktails gain ground as hosts look for easy spring options

Spring hosts are leaving the shaker on the shelf and reaching instead for ready-to-drink cocktails, or RTDs, which are premixed canned or bottled drinks built for quick service. With more meals and get-togethers moving outdoors, RTDs offer an easier way to serve cocktails without the extra prep.

Rhubarb returns to kitchens with new uses in desserts, syrups and drinks

Rhubarb is back in the kitchen, and it’s not just headed for pie this time. Fresh supply is picking up this spring, and cooks are working it into syrups, drinks and a wider mix of desserts to keep rhubarb in rotation while it lasts. The global rhubarb market is

Redefining wellness in the Mexican Riviera

Wellness travel is no longer just about booking a massage and maybe taking a yoga class; travelers now want to explore authentic healing and connection. In the Mexican Riviera, you can find resorts honing in on this trend to create a more holistic vacation experience. Wellness tourism has evolved into

Strawberry season begins with classic shortcakes and new savory ideas

Strawberries arrive at peak season, filling dessert trays and savory plates at the same time. With supply running high, Americans put strawberries to work across the menu, finding more ways to use them and get more inventive in the kitchen. This post may contain affiliate link(s). As an Amazon