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Vitamin A deficiency is a worldwide public health problem that especially impacts nations in Africa and Southeast Asia — it’s been estimated that anywhere from 650,000 to 750,000 kids around the world suffer from a deficit of vitamin A. According to the World Health Organization, a shortage of vitamin A is the leading cause of preventable blindness in children and increases the odds of disease and death by severe infection.

To curb the global epidemic, researchers at Queensland University of Technology (QUT) have created super-food bananas that are rich in vitamin A.

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Imagine a world where you’re grabbing ingredients from your grocery store and the receipt outs your habits by printing the nutritional profile of your entire shopping cart. Would you feel proud? Embarrassed? Maybe shocked? Well those feelings could soon become a reality. A new proposal by academics at Birmingham City University says that shoppers should get details they may not want to confront in their receipts: calories, sugars, fats and salts. Aside from potentially food-shaming consumers, it’s not exactly guaranteed to be as reflective of food habits as one may think.

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Every time I hit the farmers market and load up on produce galore, the first thing I always crave is a big salad. I want to enjoy those veggies at their absolute freshest, and a salad always feels like the best way to achieve this since it’s simple, satisfying, and really showcases the vegetables. Here are 20 salad recipes that are perfect for summer suppers.

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If you’ve ever been lucky enough to take a trip to France or even if you’ve just popped into a local French bakery in your neighborhood, you know that the French eat incredibly well. So if there is ever a culture we’d like to learn from in terms of how to cook and eat, it’s the French. Here are just five of many things they’ve taught us about the pleasures of cooking and eating.

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(Image credit: Ghazalle Badiozamani)

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My first restaurant job was at a little lunch cafe famous for its giant cookies, towering hummus sandwiches, and cold peanut noodles. This husband-and-wife-run neighborhood joint was regularly filled with young professionals slurping cold, spicy soba noodles from plastic clamshell containers. While the owners were always generous with recipes — they gave me a notebook of their cookie recipes when I left that job to attend culinary school — they would not share the secrets to their peanut sauce.

I have spent many years, and many jars of peanut butter, trying to replicate that well-loved sauce. All those trials and errors have led me to this recipe. I can definitively say the recipe here is the easiest, creamiest, most versatile peanut sauce you can make from pantry staples. There are a few surprising things you learn during the search for a really good peanut sauce, all of which I’m sharing with you now!

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From Apartment Therapy → Declutter (In a Big Way!) by Asking Yourself One Simple Question

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Eggplant is one mighty vegetable. It has the power to take center stage on a dinner plate, thanks to its meaty texture, but because of its mild flavor, it’s also ridiculously versatile. It’s willing to take on pretty much any spice, aromatic, sauce, and cooking method you throw at it. And, if you’re looking for a dish that will satisfy carnivores and vegetarians alike, there is no better solution than eggplant.

In honor of eggplant coming into peak season, here are 15 delicious ways — from eggplant parm to eggplant noodles (yes!) to eggplant stir-fry — to make this summer vegetable the star of the plate.

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Berry intake is on the rise and it may have a thing or two to do with their “superfood” status. Blueberries and raspberries, in particular, are applauded for their nutritional value. So it’s not too surprising that data from the United States Department of Agriculture found the per capita consumption of blueberries went up by 411 percent from 2000 to 2012, 475 percent for raspberries, and even 60 percent for strawberries.

Curious about which areas of the country are chowing down on the most berries? Driscoll‘s recently tried to figure this out and the results might surprise you.

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Skim a recipe with lentils in the title and you may find it specifically calls for the French variety. Are you wondering, like I have for all my lentil-eating years, why they are specifically called out? Brown or green lentils are a whole lot cheaper at the grocery store, so wouldn’t those work just fine? The truth is that there is actually a difference between French lentils and the other guys — and depending on the recipe, the difference really matters.

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Welcome to a column from The Financial Diet, one of our very favorite sites, dedicated to money and everything it touches. One of the best ways to take charge of your financial life is through food and cooking. This column from TFD founders Chelsea Fagan and Lauren Ver Hage will help you be better with money, thanks to the kitchen. A version of this post originally appeared on The Financial Diet.

The other day in our TFD chat, we collectively reached the conclusion that the three of us — Maya, Chelsea, Lauren — have been able to curb and be smarter in our spending pretty much everywhere besides food shopping. And even when we’ve done our best to restrict how much we go out, and to be smarter when we actually go to bars and restaurants, the grocery store is still ground zero for terrible financial decisions.

And given that TFD’s office is located a mere two blocks from one of the sweetest grocery stores in all of New York City, it’s gotten even harder to not make a quick trip for paper towels and come out with bags full of honeycrisp apples, whole wheat pasta, delicious-looking cheeses, and upscale crackers. It’s just such a happy place, and because everyone has to eat, it’s extremely easy to justify your spending there in a way you couldn’t, say, at a shoe store. You can almost trick yourself into thinking that there is something noble about spending way too much on food as opposed to other goods, when if you think about it, investing in quality pieces for things like clothes or furniture is definitely a more intelligent place to put your money than yet another bag of sweet, sweet Tate’s cookies.

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