The idea sounds simple, but the philosophy behind it has changed an entire industry. Here’s what farm to table actually means, why it matters and how home cooks can tap into it.

What Does Farm to Table Mean?

At its core, farm to table describes food sourced directly from local farms, ranches, dairies or producers, with fewer middlemen between growers and consumers. The emphasis is on freshness, seasonality and transparency, and it’s often tied to sustainable agriculture and supporting local economies.

In practice, the term is most closely associated with restaurants that build direct relationships with the people who grow their ingredients.

Molly Watson, writing for The Spruce Eats, explains: “More commonly, the use of farm-to-table emphasizes a direct relationship between a farm and a restaurant. Rather than buying through a distributor or a food service, some restaurants establish relationships with farms and buy directly from them. Farmers benefit by being able to reap more of the profit their goods can earn at market, and many enjoy knowing how their food will be treated and cooked.”

That two-way relationship — chef knows farmer, farmer knows chef — is what separates a true farm-to-table operation from a restaurant that simply markets “local” ingredients.

How Farm to Table Has Changed Restaurant Menus

The clearest sign of the movement’s reach is on the menu itself. Restaurants now rotate dishes with the seasons rather than printing the same lineup year-round. Many name the specific farms supplying their produce, meat and dairy. Hyper-local ingredients — sometimes grown within miles of the kitchen — have become a selling point, not a footnote.

The result is a dining culture that prizes ingredient quality and provenance over consistency. A tomato dish in July looks nothing like one in February, and that’s the point.

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Why Farm to Table Matters for Diners and Farmers

The appeal cuts in two directions. Diners get fresher food and a clearer picture of where it came from. Farmers receive a larger share of the profits from their goods and greater control over how their products are used. Cutting out distributors shortens the supply chain, which supporters argue is better for local economies and for the environment.

The movement has also pushed mainstream grocers and chain restaurants to highlight sourcing — a sign that what started in independent kitchens has reshaped expectations across the food industry.

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How Home Cooks Can Embrace Farm to Table

You don’t need a restaurant kitchen to cook this way. Chef Erling Wu-Bower told Samantha Lande in a Food Network piece: “For the home cook, talking to farmers at your local farmers market, or visiting a farm near where you live, is a great way to get you closer to their products personally.”

Head to a true farmers market and you’ll likely spot chefs inspecting greens, tasting fruits and plotting nightly specials of farm-to-table dishes — the same approach any home cook can take. Ask questions, taste before you buy and build meals around what’s in season instead of a fixed shopping list. That’s the entire philosophy in miniature.

Does Pasta Spike Your Blood Sugar?

Yes, pasta can raise your blood sugar — but typically more gradually than other refined carbs like white bread or sweets.

“Pasta is a carbohydrate, so it breaks down into glucose during digestion and can raise blood sugar levels, especially when eaten on its own or in large portions,” Gina Hassick, M.A., RD, LDN, CDCES, NCC, told Eating Well.

The good news: pasta’s structure works in your favor compared to other foods that raise blood sugar quickly. “Pasta tends to raise blood sugar more gradually than foods like white bread or sweets, thanks to its naturally lower glycemic index,” Hassick said. “The protein structure of pasta slows digestion, which can help prevent sharp blood sugar spikes compared to other refined grains.”

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Gina R. Wimmer, M.Ed., RDN, LD, a registered dietitian nutritionist specializing in diabetes care at Mayo Clinic in Minnesota, made a similar point about the broader category of grains.

“I think people’s brains automatically go to the breads, cereals, rice, pasta — that grouping,” Wimmer said. “And that’s true — those do raise your blood sugars. But white rice is probably going to jump those blood sugars a little bit more quickly than something like brown rice or wild rice.”

What Pasta Alternatives Are Best for Blood Sugar?

Some substitutes for traditional pasta noodles add fiber and protein that help blunt glucose response, experts say.

“Whole-grain or legume-based pastas can be helpful options for some people because they provide more fiber and protein,” Hassick said.

Banza, the company that makes noodles from garbanzo beans, said its “Chickpea Pasta, Brown Rice Pasta and Brown Rice Mac & Cheese have been glycemic index tested and fall within the low-GI range.” The company added that “individual responses can vary based on portion size, preparation and meal composition.”

Health also points to konjac noodles, edamame pasta and lentil pasta as alternatives that tend to land lower on the glycemic scale than traditional semolina pasta.

How Can You Cook Pasta to Lower Its Blood Sugar Impact?

Two simple kitchen tricks can reduce pasta’s effect on blood sugar. Both methods change the starch structure in ways that slow digestion.

“Overcooked, softer pasta is digested more quickly and may lead to higher blood sugar responses than pasta cooked al dente,” Hassick said.

Cooling and reheating pasta creates resistant starch, which behaves more like fiber in the body. “The reheated pasta is a good source of resistant starch, which has a lower impact on blood sugar levels,” said Sheri Gaw, RDN, CDCES.

According to Health, “Some research suggests that pasta’s structure requires more chewing and resists breakdown during digestion. These large starch-protein complexes are digested more slowly, which can lower post-meal blood sugar.”

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What Is the Right Pasta Portion for Blood Sugar Control?

“I recommend limiting portions of pasta to about 1 cup cooked or 2 ounces of dried pasta,” Gaw said. “Pair pasta with a generous portion of veggies and 3–4 ounces of protein for better blood sugar balance.”

Smaller servings also mean fewer total carbs hitting your system at once. “Smaller servings of pasta will naturally lead to lower blood sugar responses because they limit total carbohydrate intake,” per Health. Pairing pasta with non-starchy vegetables, lean protein and healthy fats is one of the most effective strategies for keeping a pasta dinner from becoming one of the foods that raise blood sugar most dramatically.

The reluctance to cook, even when the conditions seem right, is showing up everywhere from registered dietitians’ offices to cookbook author interviews. Understanding why it happens — and what to do about it — can change the way you approach the kitchen.

Why Cooking Feels Harder Than it Should

Cooking looks like a single task, but it’s really a stack of small ones layered on top of each other. Leanne Brown, author of Good Enough: A Cookbook, told CNN that when expectations get overwhelming, “it is OK to simplify.” Brown suggests picking just one or two goals for a meal — getting food on the table quickly, minimizing dishes, eating together — rather than trying to do everything perfectly. By that measure, a frozen pizza eaten with your kids can be a successful dinner.

That permission to simplify matters because most people aren’t actually struggling with cooking. They’re struggling with the expectations stacked around it.

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Before a single burner gets turned on, you’ve already made dozens of micro-decisions: what sounds good, what everyone will eat, what’s healthy, what’s about to expire, what creates the fewest dishes. Each choice is small. Together, they add up to real cognitive strain.

Alyssa Post, a registered dietitian nutritionist, told Banner Health that “‘What should I eat?’ seems like a simple question, but when you’re asking it several times each day, it can create mental strain and contribute to decision fatigue.” That fatigue is why you can stand in front of a full pantry and feel like there’s nothing to eat. It’s not the pantry — it’s the pile of choices.

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The Hidden Mental Load Behind Every Meal

The 30 minutes you spend at the stove are the visible part of cooking. The invisible part is everything that surrounds it: meal planning, grocery tracking, prep work, cleanup, remembering what’s in the fridge and coordinating schedules around who’s home and when. That invisible labor often falls on one person in a household and rarely gets counted as “cooking” at all.

When people say they don’t feel like cooking, they often mean they don’t feel like carrying that full mental load again. Naming it — instead of dismissing it as laziness — is the first step toward lightening it.

Why Your Brain Wants Rest Instead of Recipes

After a long workday or a stressful stretch, your brain isn’t looking for another project. It’s looking for convenience, dopamine, comfort and low-effort rewards. That’s why takeout menus and delivery apps feel so magnetic at 6 p.m. — they offer an off-ramp from decision-making at exactly the moment your mental energy is lowest.

Recognizing that craving as a normal response, rather than a personal failure, makes it easier to plan around. Keeping a few low-lift meals on rotation — pasta, eggs, sheet-pan dinners, sandwiches — gives your tired brain something to land on without having to think.

How Your Kitchen Environment Shapes Your Motivation

Sometimes the reason you don’t want to cook isn’t psychological at all. It’s physical. Cluttered counters, poor lighting, a tiny prep space, a sink full of dirty dishes and a disorganized fridge all add friction to a task that already feels heavy. A kitchen that fights you will make even simple meals feel exhausting.

Shifrah Combiths, writing for Apartment Therapy, recommends a quick reset before you start. “Gather any dirty dishes that are sitting on the counters and pile them either in the sink or right next to it. Deal with any paper piles or other clutter. If you want to keep a good flow of clean-as-you-go while you’re preparing dinner, you don’t want anything to bottleneck.”

Clearing five minutes of clutter before you cook isn’t busywork. It’s removing the small obstacles that quietly drain your motivation.

How to Make Cooking Feel Possible Again

There’s no single fix for cooking burnout, but the patterns above point to a few practical shifts. Lower the bar on what counts as a “real” dinner. Cut down on daily decisions by repeating meals or keeping a short rotation. Acknowledge the invisible labor of feeding people, and share it where you can. Reset the kitchen before you start so the space works with you instead of against you.

The goal isn’t to become someone who loves cooking every night. It’s to make cooking feel like something you can do — even on the days when you’d rather not.

Over time, heat, scratches and everyday wear can slowly break down the slick coating that makes nonstick cookware so convenient in the first place. And for many shoppers worried about forever chemicals, that’s where the concern starts.

Most nonstick pans rely on a PTFE-based coating — better known by the brand name Teflon coating — to create that smooth, slippery surface. PTFE belongs to the broader PFAS family, a group of synthetic chemicals often called “forever chemicals” because they don’t naturally break down in the environment or the human body.

Though modern nonstick cookware is generally considered safe when used correctly, experts say damaged or overheated pans can become a different story.

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“There are certain toxins in cookware that could actually make us sick or potentially, long-term, create an environment within our body that maybe is difficult to detoxify,” Dr. Elizabeth Bradley, medical director and owner of Advanced Functional Medicine and Longevity Center, told AARP.

The tricky part? Most nonstick cookware doesn’t fail all at once. The warning signs usually build slowly — and many people keep cooking on compromised pans long after they should’ve been replaced.

1. Your Nonstick Pan Is Scratched or Flaking

This is the biggest red flag.

If you can see scratches, peeling or flaking on the cooking surface, the nonstick coating has already been compromised. That means fragments of the PTFE layer can end up mixing into food.

A 2022 study published in “Science of The Total Environment” found that damaged nonstick cookware may release millions of microplastic and nanoplastic particles. Researchers estimated a broken coating could release roughly 2.3 million particles, while even surface cracks could generate more than 9,000 particles.

Deep scratches are especially common when metal utensils, abrasive scrubbers or stacked cookware wear down the surface over time. Once the coating starts visibly failing, there’s no safe way to “repair” it.

2. Your Pan Has Dark Spots or Discoloration

Discoloration is another warning sign many people ignore.

If your nonstick cookware develops dark patches, rainbow-like staining or uneven discoloration that will not scrub away, the coating may be chemically degrading — even if it hasn’t started peeling yet.

Unlike seasoning on cast iron, discoloration on a nonstick frying pan is not a good thing. It usually means the barrier between your food and the metal underneath is wearing thin.

High heat is often the culprit here, especially if the pan is regularly used for searing or heated empty before cooking.

3. Food Suddenly Starts Sticking

A nonstick pan that no longer acts nonstick is trying to tell you something.

PFAS-based coatings create a slippery, grease-resistant surface. If eggs, pancakes or vegetables suddenly start sticking where they never used to, the coating has likely worn down.

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Many people respond by adding more butter or oil and continuing to use the pan, but that only hides the underlying problem. When the surface loses its slick texture, it usually means the protective layer is deteriorating.

4. You Regularly Cook on High Heat

Even if your pan still looks fine, repeated high-heat cooking can quietly damage the coating over time.

PTFE begins off-gassing at around 500 degrees Fahrenheit. That risk increases when nonstick cookware is used for searing, broiling or preheating on high heat.

“When we use nonstick cookware at normal temperatures, the PFAS are relatively inert, but the hotter it gets, the more that stuff can start fuming out of the pan,” David Nadler of the New York Institute of Technology told NBC News.

Those fumes can be inhaled or settle into food during cooking. That’s why many experts recommend reserving nonstick pans for lower- and medium-heat cooking only.

5. Your Cookware Is More Than 3-5 Years Old

Age matters more than many people realize.

Most nonstick pans naturally degrade after several years of regular use, even if they appear mostly intact. And older cookware carries an additional concern: legacy chemicals.

Nonstick pans made before 2015 are more likely to contain PFOA-era formulations. PFOA — another forever chemical tied to health concerns — was phased out in the United States by the end of 2015, according to the EPA.

That doesn’t automatically make every older pan dangerous, but it does increase the risk that outdated chemical formulations may still be present.

Used nonstick cookware from thrift stores, garage sales or hand-me-down collections can be especially difficult to evaluate safely.

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If your nonstick frying pan fails even one of these tests, it’s probably time to move on.

The good news is that safer alternatives have improved dramatically in recent years. Many newer ceramic-coated pans are marketed as PFAS-free and perform much closer to traditional nonstick cookware than older ceramic options.

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Cast iron remains one of the most durable long-term choices, while stainless steel offers a chemical-free cooking surface that can last decades with proper care.

The biggest takeaway: nonstick pans are not “buy it for life” cookware. They are temporary tools — and once the coating starts breaking down, replacing them is usually the safer choice.

Rachael Ray publicly defended modern nonstick cookware, arguing the products are safe and important for home cooks. But her comments drew criticism from Mark Ruffalo, who has become one of Hollywood’s most vocal critics of PFAS pollution.

Now fans are caught in the middle of a growing debate over forever chemicals, nonstick cookware and what experts actually say about the risks.

Why Is Rachael Ray Defending Nonstick Cookware?

Ray opposed California’s proposed PFAS restrictions because the legislation could have affected cookware products that use PTFE-based nonstick coatings.

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In a letter cited by The New York Times, Ray argued that modern nonstick cookware still provides affordable and practical benefits for families.

“As someone who’s spent her life fighting for better food, better choices, and better health — especially for kids and families — I respectfully ask you to vote against this proposed ban,” she wrote.

Her stance aligned with other celebrity chefs, including David Chang and Thomas Keller, who also defended modern nonstick cookware.

Chang argued PTFE products have been “safe and effective” for decades when properly used, while Keller warned lawmakers against removing cookware options without stronger scientific evidence.

What Was Mark Ruffalo’s Response?

Ruffalo strongly disagreed with Ray’s position.

The beloved actor has spent years criticizing forever chemicals, especially after starring in Dark Waters, the movie based on DuPont’s toxic PFOA pollution scandal.

After Ray’s comments circulated, Ruffalo responded publicly on X.

“Rachael, I share your commitment to make people confident in the kitchen. Getting toxic chemicals like PFAS out of our cookware is just as important as choosing the right recipe,” he wrote.

His response helped turn a California policy debate into a larger conversation about celebrity influence and consumer trust.

FAQ: Forever Chemicals and Nonstick Cookware

The celebrity debate is only part of the reason forever chemicals have become such a hot topic.

Behind the back-and-forth between Ray and Ruffalo is a much bigger conversation about what PFAS actually are, whether nonstick cookware is truly dangerous and why experts still disagree on the risks.

Here’s a closer look at the science, the concerns and what consumers should know before tossing their pans.

What Are Forever Chemicals?

Forever chemicals are synthetic chemicals known as PFAS, short for per- and polyfluoroalkyl substances. They’re designed to resist grease, water and heat.

They’re commonly used in:

• Nonstick cookware
• Food packaging
• Waterproof clothing
• Cleaning products
• Stain-resistant materials

There are more than 14,000 different PFAS compounds, according to Robert Bilott at Yale School of Public.

Why Are They Called ‘Forever Chemicals’?

PFAS chemicals break down extremely slowly in both the environment and the human body.

According to the U.S. Environmental Protection Agency (EPA), many Americans have already been exposed to some PFAS and certain compounds can build up over time.

That persistence is what led to the nickname “forever chemicals.”

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Are All Forever Chemicals Dangerous?

Not necessarily — and that’s part of the debate.

Two older PFAS chemicals, PFOS and PFOA, have been linked to health concerns including cancer, fertility problems and hormone disruption. Both were phased out in the U.S. years ago, per the National Toxicology Program.

But PTFE — the coating commonly used in modern nonstick cookware — has not been phased out. Experts generally consider PTFE cookware safe during normal cooking conditions.

When Does Nonstick Cookware Become Risky?

Experts say issues usually start when pans become damaged or overheated.

Temperatures above roughly 500 degrees Fahrenheit can become problematic for PTFE coatings. Scratched or broken coatings may also release particles into food and the air.

One 2022 study published in Science of The Total Environment found damaged coatings may release up to 2.3 million microplastic and nanoplastic particles.

What Do Environmental Experts Say?

Some experts believe the biggest issue is not everyday cooking, but PFAS pollution from manufacturing and waste contamination.

“There is all this contamination that we need to clean up, and that’s going to take a while,” Harvard environmental chemist Elsie M. Sunderland told The New York Times. “We can turn off the tap on this problem. That’s what we can do right away.”

That argument helped fuel California’s attempted PFAS restrictions and similar legislation in other states.

Did California Actually Ban Forever Chemicals?

No. Senate Bill 682 passed through the California State Legislature but ultimately failed after Gov. Gavin Newsom declined to sign it into law.

In a letter to the California State Senate, Newsom said he was concerned the proposal could quickly reduce affordable cookware options and “result in a sizable and rapid shift in cooking products available to Californians.”

What Cookware Are People Switching to Instead?

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As concerns over forever chemicals grow, many shoppers are moving toward:

• Ceramic cookware
• Cast iron pans
• Stainless steel cookware

Those alternatives don’t rely on traditional PTFE-based nonstick coatings, though they often require different cooking methods and maintenance.

The global K-pop group recently teamed up with Korean food companies Paldo and HY (formerly Korea Yakult) to launch a new wellness-focused food and beverage brand called ARIH.

And unlike celebrity brands that simply slap a famous name on the packaging, BTS members were reportedly involved in shaping the actual products — from the brand name to the flavors and overall concept.

For ARMYs who love following the trends BTS sets, that means you can now sip the same flavors your bias likes — or eat the noodle dishes inspired by the members’ personal tastes.

How BTS Helped Shape the ARIH Brand

ARIH takes its name from the Korean word “ARI,” meaning “fine” or “beautiful,” while the added “H” stands for “harmony, happiness and health,” according to the Food Network.

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According to the brand, ARIH blends Korean flavors and wellness traditions with modern Western food trends.

“ARIH is inspired by BTS; it blends the spirit of positivity and creativity behind their music with refined Korean flavor to innovate modern wellness,” the company says on its website.

The product line includes postbiotic energy drinks, dual biotic sodas and modern Korean-inspired noodles (both in pouch and cup packaging). Each line comes with seven flavors.

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According to Forbes and the Food Network, RM, Jimin and V are big fans of the noodles. Suga, j-hope, Jin and Jung Kook are heavy on the postbiotic energy drinks and dual biotic sodas.

Here’s what each BTS member is gravitating toward from the new ARIH lineup:

• RM: Gochujang Butter noodles
• Jimin: Vongole noodles
• V: Truffle Bulgogi and Soy Sauce Butter noodles
• Suga: Orange Hour energy drink and Positive Orange soda
• j-hope: Orange Hour energy drink and Red Ruby Galore soda
• Jin: Tropical Wave energy drink and Peach Mango Horizon soda
• Jung Kook: Lemon Crest energy drink and Clear Lemon soda

ARMYs weren’t surprised to see Suga go with an orange flavor, given his known love for oranges and tangerines. Jin gravitated toward the tropical vibe, while Jung Kook appears set on the lemon flavors.

What Drinks Are in the BTS ARIH Brand?

The ARIH line leans heavily into wellness trends currently dominating social media, especially gut health and “fiber-maxxing.”

The brand’s postbiotic energy drinks contain 100 milligrams of caffeine from natural sources, along with zero sugar and no artificial colors, flavors or sweeteners. They also include fermented Korean ingredients like black garlic, red ginseng and goji berry extract, plus four kinds of postbiotics.

Meanwhile, the dual biotic sodas contain prebiotics, four kinds of postbiotics and three grams (3,000mg) of fiber per can while remaining low in sugar and calories.

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The energy drinks are available in Blush Berry, Cherry Nova, Jolly Strawberry, Tropical Wave, Lemon Crest, Orange Hour and Peachy Sunshine, while the sodas come in Apple Flare, Berry Bliss, Clear Lemon, Red Ruby Galore, Peach Mango Horizon, Pineapple Drift and Positive Orange.

What Are Postbiotics?

If you’ve heard of probiotics and prebiotics but not postbiotics, you’re not alone.

Probiotics are live “good” bacteria you consume (through foods like yogurt or kimchi) that help keep your gut healthy, while prebiotics are types of fiber that feed those good bacteria.

Postbiotics, on the other hand, are the beneficial compounds probiotics create after they’ve finished digesting and fermenting food. These byproducts can include enzymes and short-chain fatty acids that may help support gut health.

The sodas are described as “dual biotic,” meaning they combine multiple gut-health-supporting ingredients together.

BTS ARIH Noodles Are Designed to Feel More Upscale

The ARIH noodle line is very different from traditional instant ramyeon.

Instead of broth-based noodles, BTS and ARIH created soupless, stir-fried noodles with a fettuccine-like texture designed to feel more like restaurant pasta dishes. The noodles also use a “liquid soup” technology that helps the noodles absorb richer sauces.

Flavors include Gochujang Butter, Soy Sauce Butter, Vongole, Truffle Bulgogi, Pepper Rabokki and Seaweed Stir-Fried Noodles (both spicy and super spicy).

Where Can Fans Find BTS’ ARIH Brand?

ARIH launched in Walmart stores across the U.S. on April 24 and is also available through Walmart’s website and express delivery services.

The brand has already hosted pop-up events in Seoul and Los Angeles and will appear throughout BTS’s upcoming “ARIRANG World Tour” with interactive booths and giveaways at concerts.

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The launch also arrives during one of BTS’s biggest comeback periods yet. The group, which recently returned from a military hiatus, released a new album on March 20. A live-streamed concert and documentary followed on Netflix on March 21 and March 27, respectively.

Their 34-region, 82-date world tour kicked off in April and is scheduled through March 2027.

Which Italian Restaurants in NYC Do Celebrities Actually Go To?

Carbone, Via Carota, L’Artusi, Rao’s, Bar Pitti and Sant Ambroeus are the six Italian restaurants where NYC’s most-photographed celebrities are repeatedly spotted dining. Each has its own reservation rules, signature dish and reputation for star-studded crowds.

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Carbone in Greenwich Village is notoriously hard to get a table at — so hard that Justin and Hailey Bieber once showed up without a reservation and were turned away. The Kardashians have been spotted there, along with the Biebers, Jennifer Lopez and many more.

Via Carota in the West Village regularly hosts stars from Swift to Sarah Jessica Parker. A few blocks away, L’Artusi draws the Bieber crowd too — the couple has been photographed leaving more than once.

Rao’s in East Harlem is the most exclusive of the bunch — its extreme exclusivity is exactly why celebrities show up. Bar Pitti in Greenwich Village offers a more chaotic, see-and-be-seen experience, with Carpenter and Bieber recently spotted at its sidewalk tables.

Sant Ambroeus, which serves coffee, gelato and full meals, is a celebrity magnet at its West Village outpost. Jared Leto, Swift and Calvin Klein have all been seen there, and the brand has expanded into international food travel destinations including Milan, Paris, the Hamptons, Palm Beach and Aspen.

How Do You Get a Reservation at Carbone in NYC?

Reservations at Carbone drop on Resy exactly 30 days in advance at 10 a.m., and you’ll need to be logged in and ready to click the moment they appear. The window closes within seconds.

If you do land a table, the spicy rigatoni vodka is the dish everyone comes for — it’s the order that turned Carbone into a celebrity institution and a social media phenomenon. The restaurant’s old-school red-sauce-meets-luxury vibe is the draw, but the rigatoni is the signature.

The Biebers’ famous walk-in rejection is a useful warning: even A-listers don’t get in without a reservation here. If the 30-day Resy drop fails, your best alternative is to try for a bar seat earlier in the evening, though even those go fast on weekends.

L’Artusi, just across town in the West Village, runs on a similar but slightly easier system. Reservations drop on Resy two weeks in advance at 9 a.m., and the ricotta gnocchi is the must-order. It’s a softer landing if Carbone keeps shutting you out.

For travelers building NYC into a list of food travel destinations, plan reservation drops around your trip dates — booking your flights and hotel before you’ve secured a Carbone or L’Artusi table is the order most people get wrong.

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Via Carota, L’Artusi, Bar Pitti and the West Village location of Sant Ambroeus are the four spots where Taylor Swift, Hailey Bieber, Sarah Jessica Parker and Sabrina Carpenter have all been repeatedly photographed.

Via Carota is famous for its cacio e pepe and insalata verde, and walking in is the way to go. The restaurant used to be walk-in only and now takes a limited number of Resy reservations that are nearly impossible to land. The smarter play: go early in the evening on a weeknight, grab a drink and embrace the wait.

Bar Pitti is the chaos counterpart — packed, buzzy and best known for its sidewalk tables out front, which are great for catching A-listers dining al fresco. It’s cash only, so come prepared.

Sant Ambroeus’s West Village location functions almost as a celebrity clubhouse during the day, with everyone from Leto to Klein turning up for espresso or gelato. If you care more about the food than the sightings, the other Manhattan locations and outposts in the Hamptons, Palm Beach, Aspen, Milan and Paris pour the same coffee without the paparazzi.

Why Is Rao’s the Hardest Italian Restaurant to Get Into in NYC?

Rao’s in East Harlem takes no reservations and keeps no walk-in wait list — instead, the restaurant’s tables are held by regulars and essentially passed down like heirlooms. To get in, you or someone in your party has to have a standing table.

That system is exactly why the rich and famous fight to dine there. Scarcity creates the celebrity factor, and the celebrity factor reinforces the scarcity. The restaurant is cash only, which adds to the throwback feel.

If you’re determined to break in without inheriting a table, the unofficial workaround is to become a regular at the bar. Come for drinks repeatedly, befriend the staff and it just might pay off in the form of an open table on an unusually slow night. It’s a long game, not a weekend plan.

The lemon chicken is legendary — if you do manage to find a way in, that’s the order. For most visitors building NYC into their food travel destinations, Rao’s is best understood as a story to chase rather than a reservation to book. The other five restaurants on this list are realistic; Rao’s is the white whale.

While filming a recent episode of Gwyneth Paltrow’s “Goop” podcast, Blanco, 38, claimed that Gomez, 33, has “ the diet of a 5-year-old child.”

The Daily Mail claimed that Blanco said Gomez often eats “whatever is bad for [her] diet” and “doesn’t really like” fruits or vegetables.

“This morning, I walked in and she was eating Jack in the Box at 6:45 in the morning,” Blanco said, noting that “the one healthy thing” the Only Murders in the Building star will try are dishes from Paltrow’s Goop Kitchen takeout chain. “She will eat the s*** out of Goop.”

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Gomez also has an affinity for pickles, which she revealed on Blanco’s “Friends Keep Secrets” podcast in March.

“What is your favorite thing to eat in the world? … What’s your favorite snack you eat every single night that’s salty?” Blanco replied, handing out a pickle snack.

Gomez and Blanco have been together since 2023, tying the knot two years later in 2025. While Blanco is a record producer by trade, he’s also tried his hand in the kitchen and authored his own cookbook, Open Wide.

“Cooking is scary,” Blanco exclusively told Us Weekly in May 2024. “Throwing a dinner party … forget about it. But I promise you, Open Wide is gonna be the secret handbook in your back pocket. You can pull [my book] out any time you want to impress some guests.”

Even before Blanco and Gomez started dating, the “Sunset Boulevard” singer has also tried to improve her culinary skills.

“People who know me know that I love to cook, except I have no idea what to do or how to do it,” Gomez said on a 2020 episode of Selena + Chef. “I can’t even fix eggs properly. So while I’ve been stuck at home, I thought what better time to improve my skills in the kitchen.”

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Starting over the coronavirus pandemic lockdown, Gomez launched an eponymous cooking series to learn recipes from famous chefs.

“I thought it could be an interesting idea to do a cooking show and people could learn and improve their skills along with me,” Gomez told The Hollywood Reporter in 2021, noting the series raised thousands for local nonprofits. “When we first started discussing the show, this was the most important aspect to me. Whenever I agree to come on board with a brand partner, I always make sure there is a charity aspect to the deal.”

She added at the time, “Cooking [shows seem] to cross demos, and people find them very calming. That’s been really interesting to hear, I have to say.”

The problem is that most people buying them don’t fully understand the difference between a prebiotic vs. probiotic. And those that do don’t know whether those expensive supplements are even doing much at all.

Gut health experts say the bigger answer to solving your gut imbalance may be far less exciting: eat better food. Here’s what you need to know.

Prebiotic vs. Probiotic: What’s the Difference?

Although the terms sound similar, they play very different roles inside the gut.

Your digestive system is already home to trillions of microorganisms, most of which live in the large intestine. Some support digestion and overall health, while others can cause problems when they multiply out of balance.

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The goal isn’t to wipe bacteria out completely. It’s to create an environment where the beneficial microbes can thrive. And that’s where prebiotics and probiotics come in.

Probiotics Add Beneficial Bacteria

Probiotics are live microorganisms that help increase the amount of “good” bacteria in your digestive tract. They’re commonly found in fermented foods such as yogurt, Kefir, kimchi, sauerkraut, kombucha, miso, tempeh, cottage cheese, buttermilk and fermented pickles. You can think of probiotics as adding new workers to your gut ecosystem.

Prebiotics Feed the Bacteria Already There

Prebiotics are different because they aren’t bacteria themselves. They’re types of dietary fiber your body can’t fully digest. Instead, gut microbes break them down and use them as food. Without enough prebiotic fiber, beneficial gut bacteria struggle to survive.

Foods naturally rich in prebiotics include garlic, onions, bananas, apples, oats, asparagus, beans, broccoli, cabbage, chia seeds, flax seeds, whole grains, avocados, leeks and chicory root.

Why Eating a Well-Balanced Diet Matters for Gut Health

Experts everywhere will tell you that the best way to improve your gut health is through your daily diet. The problem is most people’s diet doesn’t contain the right nutrients.

“Americans, unfortunately, don’t always live in a healthy state,” microbiome expert Gail Cresci, PhD, RD, told the Cleveland Clinic. “People don’t eat the 25 to 35 grams of fiber the gut bacteria need to survive and replicate.”

Not only that, but one yogurt or one fiber supplement won’t magically fix your microbiome. Gut bacteria are diverse, and different microbes rely on different nutrients to survive.

According to the University of Texas MD Anderson Cancer Center, different prebiotic foods nourish different microorganisms, while different probiotic foods introduce different bacterial strains into the digestive system.

That’s why many experts recommend focusing less on individual “superfoods” and more on eating a wide variety of plant foods and fermented foods over time. In other words, your gut benefits from diversity just as much as the rest of your diet does.

Why Prebiotic and Probiotic Supplements Are Controversial

Gut health supplements are booming, but the science behind many products is still murky.

Researchers still don’t fully understand which bacterial strains help specific people, how much someone should take or whether the bacteria in those supplements survive in the bottle (or in the digestive tract) long enough to make a difference.

That uncertainty is one reason some experts are skeptical about the marketing surrounding probiotics.

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“Probiotics are one of the greatest marketing schemes because you don’t know if they’re working — you’re just hoping,” Suzanne Devkota, PhD, director of the Cedars-Sinai Human Microbiome Research Institute, said.

Another issue is regulation. Probiotic and prebiotic supplements are not regulated by the FDA the same way medications are, which can make quality and effectiveness inconsistent between products.

And because every person’s microbiome is different, a supplement that helps one individual may do almost nothing for someone else.

Why Experts Say Food Should Come First

For most healthy people, nutrition experts say improving diet is likely more beneficial than chasing the newest supplement trend.

Fiber-rich foods naturally support beneficial gut bacteria, while fermented foods can introduce additional helpful microbes at the same time.

“Save your money, and eat healthy,” said Dr. Ali Rezaie, medical director of GI Motility at Cedars-Sinai. “I wish there were a pill that would give me a six-pack without doing a workout, but that’s not how life works.”

That doesn’t necessarily mean supplements never help. Some people may benefit from them in specific situations, particularly after illness or antibiotic use. But experts generally warn against treating probiotics like a guaranteed cure-all.

What Happens When Gut Bacteria Become Unbalanced?

Your body normally keeps its gut bacteria in balance naturally. But sometimes that system gets disrupted — a condition known as dysbiosis. Dysbiosis happens when harmful bacteria begin overpowering beneficial bacteria in the digestive tract.

Common causes include diets high in sugar and processed foods, low fiber intake, antibiotic use, illness or infection, chronic stress and poor sleep habits.

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Symptoms of an unhealthy gut imbalance can include bloating, gas, abdominal discomfort, nausea and changes in bowel movements, according to UMass Memorial Health.

When this happens, probiotics and prebiotics may help restore balance by replenishing beneficial microbes and giving them the nutrients they need to grow. But talk to your doctor before walking down any supplement aisle.

What’s the Best Way to Support Gut Health?

If you’re trying to improve gut health, experts say the basics still matter most.

That means eating more fiber-rich plant foods and eating fermented foods regularly, limiting highly processed foods, managing stress levels, prioritizing sleep and avoiding unnecessary or excessive antibiotics when possible.

In other words, gut health isn’t usually about finding one miracle supplement. It’s about consistently creating an environment where beneficial bacteria can thrive.

The appeal goes beyond novelty. These grains carry deep culinary history, distinct flavors and a kind of textural variety that modern wheat and white rice simply don’t offer. For anyone looking to expand their cooking without overhauling their routine, ancient grains are one of the simplest places to start.

What Ancient Grains Actually Are

Before stocking up, it helps to understand what sets these grains apart from the wheat and rice most kitchens rely on. According to Live Eat Learn, “Ancient grains are a group of grains (or grain-like seeds called pseudocereals). Unlike many modern grains, which have been altered for better growing or hardiness, ancient grains have remained unchanged for thousands of years – they’re ancient!”

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That lack of modification is the defining trait. While modern wheat has been bred extensively for yield and durability, heritage grains have stayed close to their original form — which is part of why cooks and bakers keep returning to them.

The category is broader than many people realize, and includes:

• Farro
• Spelt
• Einkorn
• Emmer (also called farro medio)
• Barley
• Rye berries
• Millet
• Sorghum
• Teff
• Amaranth

Some are true cereal grains. Others, like amaranth, are technically pseudocereals — seeds that cook and eat like grains. Either way, they all bring something distinct to the table.

How to Start Cooking With Heritage Grains

The hardest part of working with ancient grains is often just picking the first one. The good news: you don’t need a specialty store or new equipment. Brown Health University recommends easing in slowly, writing: “Start with trying just one new whole grain every few weeks. Quinoa is a great whole grain to start with as it is easy to find in any grocery store. It can be found in the rice aisle. You can cook it on your stove top or in an Instant Pot (pressure cooker). There are even pouches of quinoa that can go directly into the microwave and cook in just a few minutes.”

That gradual approach matters. Each grain has its own cooking time, texture and flavor — farro is chewy and nutty, millet turns fluffy and mild, teff is tiny and earthy — and trying one at a time lets you figure out which ones you actually want to keep buying.

Easy Ways to Use Ancient Grains at Home

Once you’ve cooked a pot of grains, the uses are nearly endless. Most heritage grains slot neatly into the kinds of meals home cooks already make, which is a big part of why they’ve gained traction in everyday kitchens. A few of the simplest applications:

• Grain bowls built with vegetables, a protein and a dressing
• Warm breakfast porridge topped with fruit and nuts
• Hearty soups and stews
• Cold salads tossed with vinaigrette
• A side dish in place of rice or pasta

While ancient grains like farro, millet, and spelt may sound specialized, they’re actually cooked using the same simple techniques as other whole grains. The versatility extends well beyond the stovetop. Niki Achitoff-Gray of Serious Eats explains: “Whole grains can be incorporated into your baking projects, fermented into home-brewed alcohol, popped or puffed into snack food, rolled into flakes for breakfast cereal, and oh-so-much more. But in their most basic state, all dry grains can be simmered in water until tender enough to eat (though just how tender that is will vary by dish and personal preference). If you’ve ever made rice, you get the basic idea.”

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That last point is worth holding onto. If you can cook rice, you can cook ancient grains — the technique scales, even if the timing shifts.

Why Heritage Grains Are Worth the Swap

Heritage grains aren’t a trend so much as a return. They predate the modern food system by thousands of years, and they bring texture, flavor and variety that refined staples often lack. Swapping farro for rice in a weeknight bowl, or stirring teff into morning porridge, is a small change that opens up a much wider pantry.

Start with one grain. Cook it the way you’d cook rice. Build from there.

The base is simple: fluffy cooked quinoa, layered with vegetables, protein and a dressing that ties it together. The payoff is what makes the dish worth building your menu around.

Why Quinoa Belongs on Your Spring Table

Quinoa is one of the few plant-based foods that punches above its weight on both protein and fiber. Harvard Health writes: “A cup of cooked quinoa provides about eight grams of protein and five grams of fiber; it’s also a good source of minerals such as manganese, phosphorus, and copper. It’s a good option for getting more plant-based protein into your diet, which is widely recommended for reducing heart disease risk.”

That fiber count matters more than most home cooks realize. Beth Czerwony, RD, LD, tells Cleveland Clinic: “On average, adults should be getting 25 to 35 grams of fiber each day. Using quinoa in place of lower fiber choices like white rice or processed grains could help you have a healthier gut.”

Swap quinoa in for white rice once or twice a week and you have closed a meaningful nutrition gap without rewriting your grocery list.

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How to Build a Quinoa Bowl That Actually Holds Up

All of these bowls start with a base of fluffy cooked quinoa. The smart move for spring entertaining is prep-ahead assembly: chop, roast or cook most ingredients in advance, then mix and match with your favorite dressing right before serving. Bowls hold their texture, dressings stay bright and you spend the gathering with your guests instead of at the cutting board.

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Lemon Mediterranean quinoa bowl. Build over a quinoa base with cucumber, cherry tomatoes and red onion. Add chickpeas or grilled chicken for protein, then finish with Kalamata olives and feta cheese.

Ginger rainbow quinoa bowl. Top quinoa with shredded carrots, purple cabbage and bell peppers. Edamame or tofu carries the protein. Sprinkle with sesame seeds and dress with ginger-soy.

Peanut quinoa bowl. Layer quinoa with cucumber, shredded carrots, red bell pepper and green onion. Add edamame and crushed peanuts or cashews. The creamy peanut-sesame dressing comes together with peanut butter, soy sauce, lime juice, sesame oil and maple syrup — or use store-bought.

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Mango black bean quinoa bowl. Combine quinoa with black beans, mango chunks, red pepper and cilantro. A chili-lime dressing gives the bowl its spring-into-summer lift.

Southwest quinoa bowl. Stack quinoa with black beans, corn, cherry tomatoes, avocado and cilantro. Finish with a cilantro-lime dressing.

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Pick one and you have lunch. Set out all five and you have a spring gathering that guests will be talking about long after the dishes are cleared.

Sure, the actual National Tequila Day is on July 24, and Cinco De Mayo is May 5 every year, but who needs an excuse to sip a margarita? No matter the day, tequila-lovers can drink in style.

Dwayne “The Rock” Johnson, for example, launched Termana Tequila in 2020, and within three years he sold over 2 million 9L cases of the booze.

“I’ve always loved tequila and wanted to create a brand that is rooted in responsible sourcing,” the Johnson exclusively told Us Weekly in his August 2022 cover story.​ “I love that the tequila brings people together, it’s brought me close to everyone I work with and drinking tequila is such a social activity, so it’s a product I’m happy to put out into the world.”

Bryan Cranston and Aaron Paul, meanwhile, expanded the mezcal brand Dos Hombres to include tequila in 2026 and they are just the tip of the tequila iceberg.

Scroll down to see all the stars with their own tequila brands:

Sodium counts, sugar grams and sweeteners vary widely between brands. Here is a breakdown of six widely discussed electrolyte products, what registered dietitians and reviewers say about them, and which one may fit your routine.

How Electrolyte Powders Work

Electrolyte powders and tablets dissolve in water to deliver minerals — typically sodium, potassium, magnesium and sometimes calcium — that the body loses through sweat. Some formulas add sugar to speed absorption, while others use stevia, monk fruit or sugar alcohols to keep calories low.

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The right pick depends on how much you sweat and what you are trying to accomplish. Endurance athletes and heavy sweaters often need more sodium. People who want everyday hydration without added sugar tend to lean toward zero-sugar formulas.

Cure Hydrating Drink Mix

Cure leans into clean-label appeal with no added sugar. Katey Davidson, MScFN, RD, CPT with Healthline writes that “Cure Hydrating Drink Mix doesn’t have any added sugar but is sweetened with stevia and monk fruit and comes in a variety of flavors, like Strawberry Kiwi, Lemon, Watermelon, and more. As with most products using stevia, it’s worth noting that it does contain the distinct stevia aftertaste, which some people may dislike.”

Nuun Sport tablets

Nuun takes a different form factor — effervescent tablets that fizz into water rather than a powder you stir in. Each Nuun Sport tablet contains roughly 300 to 360 mg of sodium, 100 to 150 mg of potassium, 25 mg of magnesium and a small amount of sugar (often 0 to 2 grams depending on the version). Calcium runs from about 0 to 15 mg.

The brand is positioned as a daily hydration and endurance support option rather than a high-sugar sports drink. Flavoring is rounded out with stevia or sugar alcohols.

LMNT Zero Sugar Electrolytes

LMNT is built for heavy sweating and low-carb hydration, with a packet delivering roughly 1,000 mg of sodium — far more than most competitors — alongside 200 mg of potassium and 60 mg of magnesium. There is zero sugar.

Sarah Alsing, MS, RD, told Men’s Health that “there are several flavors to choose from, which helps finding one you will enjoy and tolerate during your workouts.”

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Liquid I.V. Hydration Multiplier

Liquid I.V. uses a glucose-and-sodium combination designed for faster absorption. The original formula delivers roughly 500 mg of sodium, 370 mg of potassium, 11 grams of sugar and about 45 calories per packet.

Cam Vigliotta with Forbes says: “Each packet contains approximately 500mg of sodium, 370mg of potassium and 11g of added sugar. The sugar can help your body absorb the electrolytes more efficiently, but it’s not needed for everyday hydration. If you’re an athlete or engage in intense workouts, this could be a great option for you. But if you’re watching carbs or avoiding added sweeteners, you may want to opt for a zero-sugar option instead.”

DripDrop ORS

DripDrop was designed by doctors for clinical-level dehydration support. A serving has about 330 mg of sodium, 185 mg of potassium, a small amount of magnesium and roughly 7 grams of sugar.

Lauren Kary with Men’s Health writes: “This formula has 330 milligrams of sodium in each serving and is free from gluten, soy, and certified vegan. This formula does have 7g of added sugars and a total of 9 grams of carbohydrates but is also one of the few that does not use stevia as a sweetener.”

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Gainful Hydration

Gainful keeps sugar low — around 2 grams per serving in some formulas — and avoids artificial dyes and sweeteners, leaning into a plant-based, clean-ingredient pitch. It is sold in caffeinated and caffeine-free versions.

The caffeinated formula adds natural caffeine from green coffee bean extract, typically around 150 mg per serving. Gainful also includes L-theanine to smooth out jitteriness.

Why Electrolyte Powders Matter for Everyday Drinkers

The category has grown well beyond competitive athletes. Some products, like LMNT, target people who lose a lot of sodium through heavy sweat or low-carb eating. Others, like Cure and Nuun, are pitched at daily hydration without piling on sugar. Liquid I.V. and DripDrop use sugar deliberately to speed absorption.

Reading the label is the key step. A 1,000 mg sodium hit makes sense after a hard workout but may be more than a desk worker needs. An 11-gram sugar packet is useful mid-marathon and less so with breakfast. Match the formula to the situation rather than the marketing.

The U.S. Centers for Disease Control and Prevention (CDC) still recommends healthy eating, exercise, sleep and mindfulness as the foundation of mental health, but more people are now layering adaptogens on top of those basics through supplements, teas and even coffee.

The category is not new and the herbs are staples in traditional Chinese and Ayurvedic medicine. Here’s everything you need to know before diving into the world of nature’s ancient stress relievers.

What Are Adaptogens, Explained in Simple Terms?

Adaptogens are herbs, roots and mushrooms that help the body return to homeostasis when faced with stress.

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According to the Cleveland Clinic, a plant qualifies as an adaptogen if it meets three criteria: it is non-toxic in normal doses, it helps your body cope with stress and it allows your body to return to balance.

Soviet physician and scientist Nikolai Lazarev coined the term “adaptogen” in the 1940s, but the practice is far older.

“I always encourage patients to view adaptogens as supportive tools – not quick fixes,” Uma Naidoo of Massachusetts General Hospital told USA Today. “And I stress remembering to prioritize foundational habits like nutrition, sleep, movement and stress management first.”

Adaptogens have been used for thousands of years, dating back to Emperor Shen-Nung, the second of China’s emperors (3500-2600 BC), according to nootropics expert David Tomen. They were a major component of traditional Chinese and Ayurvedic medicine long before Western science took an interest.

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There are roughly a dozen adaptogenic herbs and mushrooms that have drawn the most research attention. Each has its own profile of compounds, traditional uses and modern applications. Here’s a closer look at the most studied options.

American Ginseng (Panax quinquefolius), a root native to eastern North America, is used in Traditional Chinese Medicine as a cooling “yin” tonic. According to the Cleveland Clinic, it has anti-inflammatory properties, boosts the nervous system, improves how the body responds to fight-or-flight stimuli, regulates mood and resets dopamine levels.

Asian Ginseng (Panax ginseng), from Korea and northeastern China, is one of TCM’s most prized herbs for restoring “qi.” The National Center for Complementary and Integrative Health (NCCIH) notes it has been promoted for stress, cognitive function, flu, fatigue, athletic performance, diabetes, aging, asthma and anxiety.

Rhodiola Rosea, a root from arctic and mountainous regions of Europe and Asia, has been used in Scandinavian and Russian folk medicine to combat fatigue and altitude sickness. The NCCIH says it’s promoted for improving athletic performance, mood and cognition, increasing energy and reducing stress. Its key compounds are rosavin and salidroside.

Ashwagandha (Withania somnifera) has been central to Ayurvedic medicine for over 3,000 years. The NCCIH attributes its anti-inflammatory and antioxidant effects to compounds called withanolides. It’s promoted for stress, anxiety, sleep, male infertility and athletic performance.

Bacopa Monnieri, a creeping wetland herb native to India, is a cornerstone of Ayurvedic memory enhancer formulations. According to a 2025 study, it regulates stress response, offers neuroprotective antioxidant benefits, improves cognitive function, enhances memory consolidation and supports calm focus under stress.

Ginkgo Biloba, often called a “living fossil,” contains glycosides and terpenes that can improve blood circulation, provide antioxidant protection and offer neuroprotective benefits, per the NCCIH.

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Eleuthero (Eleutherococcus senticosus), also known as Siberian ginseng, has been used to increase energy, reduce stress and boost immune function. Its root contains polysaccharides and eleutherosides with antioxidant and anti-inflammatory properties.

Schisandra (Schisandra chinensis), known as the “five-flavor fruit” in TCM for its sweet, salty, bitter, pungent and sour profile, is best known for its anti-inflammatory benefits and ability to prevent cellular damage, according to Dr. Melissa Young, a functional medicine specialist.

Lemon Balm (Melissa officinalis), a calming member of the mint family, has been used medicinally for over 2,000 years. One study notes it contains rosmarinic acid, citral, oleanolic acid and ursolic acid, with both anxiolytic and antidepressant properties.

Astragalus (Astragalus membranaceus) has been a cornerstone of TCM for over 2,000 years. According to the Department of Veteran Affairs, its main therapeutic components are polysaccharides, flavonoids and saponins.

Holy Basil (Ocimum sanctum), revered in Ayurveda as “The Queen of Herbs,” protects organs and tissues against chemical stress and counters metabolic stress through normalization of blood glucose, blood pressure and lipid levels, recent research shows.

Some Functional Mushrooms Are Also Adaptogenic Herbs

There are thousands of mushroom varieties, but only about 12 qualify as functional mushrooms — those whose fruiting bodies and mycelium have been used in Traditional Chinese Medicine for thousands of years.

Of those, four stand out for their adaptogenic properties, each targeting a different aspect of stress response and cognitive performance.

• Reishi: stress reduction and cortisol regulation, sleep enhancement and calming effects
• Cordyceps: potent antioxidant effects, modulates the HPA-axis and balances stress hormones
• Lion’s Mane: stimulates nerve growth factor and neurogenesis, enhances memory, focus, clarity and mood
• Chaga: enhanced physical performance, oxygen utilization, anti-fatigue and endurance boost

Functional mushrooms are easy to add to your diet and pair well with many cooking dishes. They can also be taken as supplements — particularly those that use the fruiting body.

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Adaptogens come in nearly every format imaginable, which makes it easy to integrate them into a daily routine but also easy to overdo. The form you choose can affect potency, absorption and how the herb fits into your lifestyle.

• Capsules and tablets — the most common supplement form
• Powders — mixed into smoothies, coffee or other drinks
• Tinctures and liquid extracts — taken by dropper or added to water
• Teas — brewed from dried roots, leaves or berries
• Functional foods and drinks — adaptogenic coffees, lattes, chocolates, gummies and tonics
• Broths and soups — roots like astragalus simmered into cooking
• Topicals — skincare products containing adaptogens like schisandra or ginkgo

Some people prefer the ritual of brewing a tea or simmering a broth, while others want the convenience of a capsule. Either way, there’s a method for everyone. Just make sure you consult with your doctor first.

Why You Should Consult a Doctor First

Before adding adaptogens to your routine, the regulatory reality is worth understanding. Supplements are not held to the same standards as prescription medications, which means quality and potency can vary widely between brands and even between bottles.

“Supplements in general are not highly regulated the way medications and drugs are,” says UCLA Health senior dietitian Dana Ellis Hunnes. “A bottle can say it contains ashwagandha or ginseng, but it’s not regulated by the FDA and may not have the right potency.”

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Hunnes also cautions that adaptogens may not address the deeper issue and that you should “work with your physician to understand the underlying cause of your symptoms.”

Drug interactions are another concern. “I tell patients not to go and take just any herbs and supplements, because they may interact with your medication,” Hunnes says. “Your body’s reaction to those things may do more harm than good.”

The Blink-182 drummer’s wellness brand just expanded its adaptogen mushroom gummies to Target stores nationwide. Now, adaptogenic ingredients long associated with a niche wellness culture is within reach of everyday shoppers.

Barker Wellness, the premium, vegan and cruelty-free health brand Barker founded, says the line is built for daily use. It’s made without gluten, sugar, artificial flavors or preservatives.

“I’ve always focused on building products that I actually use every day and that fit into real life,” Barker said in a press release published April 29. “We’re creating functional products that help people feel their best every day. And bringing these gummies to Target makes it easier for more people to make them part of their daily routine.”

What Are Adaptogen Mushrooms?

Adaptogens are natural, non-toxic plants, herbs and mushrooms that help the body manage and adapt to physical, chemical or biological stress, according to UCLA Health. They work by modulating the body’s stress response system — the HPA axis — balancing cortisol levels and supporting energy, focus and recovery.

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Hundreds of mushroom species exist, but only about a dozen qualify as functional mushrooms. Four adaptogen mushrooms stand out for their stress-modulating properties:

• Reishi: stress reduction, cortisol regulation and calming effects
• Cordyceps: antioxidant effects and HPA-axis support
• Lion’s Mane: nerve growth, memory, focus and mood
• Chaga: physical performance, oxygen utilization and endurance

Common adaptogenic herbs include ashwagandha, astragalus, ginseng, schisandra, holy basil, lemon balm, ginkgo biloba and bacopa monnieri.

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Barker’s line comes in four adaptogenic blends, each made with real fruit extracts.

• Daytime Blend (strawberry pineapple): Shiitake, Turkey Tail, Lion’s Mane, Cordyceps, Reishi and Tremella mushrooms, plus amla, ashwagandha, astragalus, goji, maca, panax ginseng, Siberian ginseng and schisandra. It’s formulated for energy, focus and immunity.
• Nighttime Blend (mixed berry lemon): Chaga, Lion’s Mane, Cordyceps and Reishi paired with lemon balm, passion flower, L-theanine, mucuna pruriens, ashwagandha, holy basil, magnolia bark and wild jujube. It’s formulated for rest and recovery.
• Memory Focus / Brain Health (passion fruit watermelon): Lion’s Mane, Cordyceps, Cognizin, ginkgo biloba, bacopa, Alpha GPC and Huperzine A. Formulated for memory and cognitive function.
• Relax Magnesium (tropical mango): magnesium citrate, reishi mushroom powder and chamomile extract for stress and tension.

The line is sold online through Barker Wellness and Amazon, in Sprouts stores nationwide and at Target locations across the country.

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The Cleveland Clinic defines an adaptogen by three qualities: it is non-toxic at normal doses, it helps the body cope with stress and it allows the body to return to balance.

But that doesn’t make adaptogens risk-free.

“Supplements in general are not highly regulated the way medications and drugs are,” UCLA Health senior dietitian Dana Ellis Hunnes said. “A bottle can say it contains ashwagandha or ginseng, but it’s not regulated by the FDA and may not have the right potency.”

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Uma Naidoo, director of nutritional and lifestyle psychiatry at Massachusetts General Hospital, urges caution before adding adaptogens to a daily routine.

“I always encourage patients to view adaptogens as supportive tools – not quick fixes,” she told USA Today. “And I stress remembering to prioritize foundational habits like nutrition, sleep, movement and stress management first.”

“It is super cool. And I’m so grateful that the food is actually really good,” Chávez, 23, who plays Ariana, exclusively told Us Weekly while celebrating The National Pork Board’s new Explora Todo El Gusto Del Pork campaign. “It was real food and it was delicious. It was really spicy too.”

Chávez joked there was one major downside, adding, “It does get to a point where you’re like, ‘Dang, maybe I shouldn’t have eaten so much in the first takes. Now I have to eat that much and continue to eat that much for hours.’ You skip lunch those days for sure.”

Landman, which premiered in 2024, is focused on the West Texas oil industry with crisis executive Tommy Norris (Billy Bob Thornton) at the center of the show as the corporate fixer works for an oil titan. His life outside of work includes wife Angela (Ali Larter), daughter Ainsley (Michelle Randolph), son Cooper (Jacob Lofland), dad T.L. (Sam Elliott) and coworkers-turned-roommates Dale (James Jordan) and Nathan (Colm Feore).

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After Cooper found love, the Norris family dinners expanded with Tommy getting to join his son and Ariana at their dinner table instead.

“I didn’t even know about this certain soup that she was making [in the scene] but I know that it’s very popular in Central Mexico,” Chávez recalled to Us. “But also Billy Bob is vegan so it was all vegetarian — but it was actually really spicy.”

The actress loved how the moment where Tommy and Ariana break bread “really showcases the importance of food.”

“[The Hispanic community] always make sure that the people that are at home with us are taken care of and we make sure that they eat,” Chávez explained. “That’s how we say, ‘I love you.’ It’s, ‘Do you want to eat? You should eat something. I have food. I’m gonna make you a plate.'”

Looking ahead at season 3, Chávez didn’t know what was in store in terms of more Norris family gatherings. But after Ariana got engaged to Cooper, it would only make sense for her to experience the legendary family dinners — at least once.

“I can’t wait to be a part of one of those family dinners. I hope that Ariana gets to cohost [with Angela] and makes it super spicy,” she quipped. “It would send Dale to the bathroom immediately. It would be that kind of a deal.”

As for what meal Chávez would like to see Angela make for her future daughter-in-law? Chávez pitched either Mediterranean or “maybe even Italian” after Angela introduced Us to Norris family dinners in season 1 with a three-meat bolognese — including wild boar.

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Chávez’s celebration of food and her Hispanic culture extends beyond Landman. Off screen, Chávez will serve as the face of Explora Todo El Gusto Del Pork, which is a new lifestyle food brand from the National Pork Board.

“This comes at a time where it’s such a fun way to show people our culture and in the way we love through food. Pork is something that is a big staple in our dishes that we make and I feel like this is just going to pay homage to all the Latinas that have come before us and our grandmas,” she shared with Us. “I’m excited to share some of my grandma’s recipes and show the younger generation how to keep that culture going.”

She continued: “I feel like we didn’t really have much. And my sister — thankfully — sat down with my grandma and she wrote a cookbook with some of our favorite recipes. My top favorite is pozole. It’s a stew and it’s just so yummy and it’s just comfort food. Every year we also make tamales rojos but on the side of that we also make chilucas.”

For Chávez, the best meals come from her mother, whose cooking is “superior,” adding, “I just love being home. I do like cooking when I have to. If not, I love to eat my mom’s cooking.”

Landman is currently streaming on Paramount+.

Here’s what food safety agencies want you to know before you try it.

Why Freezing Eggs in Their Shells Creates a Food Safety Problem

The FDA and USDA caution against freezing eggs in their shells, and the reason comes down to basic physics. Liquids expand when frozen. That expansion can cause eggshells to crack.

The cracks are the core of the problem. They don’t need to be visible to cause harm. According to agency guidance, even when cracks can’t be seen with the naked eye, they can compromise the egg’s protective barrier and allow bacteria to enter. An eggshell that appears fully intact on the outside may already be compromised in ways you can’t detect just by looking at it.

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The agencies also note that freezing does not kill bacteria already present on or inside the egg. As a result, contaminated eggs may lead to foodborne illness, including salmonella. If bacteria were present before the egg went into the freezer, they survive the freezing process intact and remain a threat when the egg is later thawed, sliced and cooked.

What Salmonella Actually Does to Your Body

“Salmonella are a group of bacteria that can cause gastrointestinal illness and fever called salmonellosis,” per the FDA. While some individuals may not develop symptoms, others can become seriously ill.

The risk is higher for vulnerable groups, including children, older adults, pregnant people and those with weakened immune systems. Because of this, officials warn that the TikTok “mini fried egg” trend is especially unsafe for kids.

What the Viral TikTok Videos Actually Show

Look closely at the viral TikTok videos promoting this trend and the food safety concerns become visible right on screen. Some of the clips show eggs coming out of freezers visibly cracked before being sliced and cooked. The shells have already fractured from the liquid expanding inside them — the exact issue that food safety agencies are warning about.

Commenters on the platform have raised concerns about the method as well. Some have referenced past versions of the trend and warned about earlier reports of food poisoning linked to similar behavior. The trend has resurfaced on TikTok after gaining millions of views in earlier waves, but the underlying food safety risks remain the same regardless of how many times the videos go viral or how many new users give the method a try.

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How to Freeze Eggs Safely

Eggs can be frozen safely — but not in their shells. The FDA recommends cracking eggs first and freezing them in a freezer-safe container. They can be frozen either as scrambled whole eggs or as separated whites.

Here are the key guidelines from federal food safety agencies for anyone who wants to store eggs in the freezer the right way:

• Frozen eggs should be used within one year.
• To prepare frozen eggs for cooking, thaw them in the refrigerator overnight and cook immediately afterward.
• Thawing at room temperature is not recommended.

How Eggs Should Be Cooked to Reduce Salmonella Risk

Beyond proper storage, how you cook eggs also matters for food safety. USDA guidance states that eggs should be cooked until both yolks and whites are firm to reduce the risk of salmonella. The runny yolk that many people prefer does carry more risk than a fully cooked one.

Vulnerable groups — young children, pregnant people, elderly individuals and immunocompromised people — are advised to avoid runny or undercooked eggs altogether.

The frozen egg trend makes for eye-catching content on TikTok, but the food safety risks behind it are real and backed by warnings from both the FDA and USDA. If you want to freeze eggs for later use, skip the viral method. Crack the eggs out of their shells first, store them properly in a freezer-safe container and cook them thoroughly when you’re ready to eat.

A Chick-fil-A location in Towson Place, Maryland, is offering complimentary Icedream® Cones to customers who agree to stash their phones in a container for the duration of their meal. The promotion is called the “Chick-fil-A® Cell Phone Coop Challenge,” and it’s a limited in-store initiative — not a nationwide rollout.

Scroll below for everything to know about the offer.

How the Chick-fil-A Cell Phone Coop Challenge Works

The concept is refreshingly simple. According to signage shared by the X account Complex, the instructions read:

1. “Ask a Team Member for a coop, place all phones in the coop, and enjoy your meal together.”
2. “After you finished let a Team Member know and everyone at the table will receive a Icedream® Cone as a reward.”
3. “Grab a coop and take the challenge.”

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That’s it. No app download, no loyalty points threshold, no purchase minimum beyond what you’re already eating. You just ask for a “coop” — a designated container — drop your devices in and eat your chicken sandwich like it’s 2005.

The Chick-fil-A Towson Place location also promoted the challenge in a Facebook post, stating:

“Take the Dine-in Cell Phone Coop Challenge at Chick-fil-A Towson Place. Ask a Team Member for a coop, place all phones in the coop, and enjoy your meal together without distractions. When your table finishes, let a Team Member know and everyone will receive an Icedream Cone as a reward. Are you up for the challenge?”

The Phone-at-Dinner Problem Is Bigger Than You Think

If you’ve ever glanced around a restaurant dining room and noticed entire families silently scrolling, you’re not imagining things. According to a 2023 study, 68 percent of households have someone using a phone during meals with others.

And here’s the kicker: most people don’t even like it. The same study found that 65 percent of respondents do not like it, and 42% believe using phones during meals is rude.

That’s a striking disconnect — the majority of people are bothered by mealtime phone use, yet it happens in more than two-thirds of households anyway. It’s one of those habits most people recognize as a problem but haven’t quite figured out how to break.

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Will the Challenge Expand to Other Chick-fil-A Locations?

Before you start mapping out a road trip to Maryland, it’s worth repeating: the initiative is not a nationwide program. This is a single Chick-fil-A location testing the idea, and there’s no indication from the company that it plans to expand the challenge to other stores.

Still, the concept has clearly struck a nerve online, with the posts gaining traction across platforms. The appeal is easy to understand. It’s a low-stakes, feel-good challenge that trades a small sacrifice — putting your phone down for 20 minutes — for free ice cream and maybe an actual conversation with the people sitting across from you.

Whether other Chick-fil-A locations or competing chains take notice remains to be seen. But for now, if you’re dining in at the Towson Place location, the coop is waiting.

Baird, the mother of Grammy-winning artists Billie Eilish and Finneas O’Connell, revealed in an interview with TODAY, published April 9, that she has written a recipe book filled with family history for her two kids.

Baird’s parents both passed away before her children could know them, and the book serves as a way to keep their memory alive through food.

“Unfortunately, my parents both died, so my children didn’t grow up with grandparents, so I’ve been including those recipes and now I’ve been adding stories about them,” Baird told TODAY.

“So they know how my mom made apple pie for my dad. She made cherry pie for my dad for years until he told her he didn’t actually like cherry pie. He liked apple,” she added.

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For anyone building a plant-based kitchen, the idea of transforming treasured family recipes into vegan versions is deeply familiar. Baird confirmed that all the recipes in her book are veganized so her kids can enjoy them as much as she does.

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One recipe that has become a staple in the Eilish-O’Connell household is Baird’s spicy noodles, which she shares on her Support + Feed website.

Baird founded Support + Feed, a nonprofit organization that aims to combat climate change and food insecurity by promoting plant-based eating, in 2020.

The spicy noodle recipe is the kind of quick, nourishing meal that plant-based home cooks are always looking for.

“I always loved it when Billie or Finneas had friends over and I could pull this off quickly!” Baird writes on the website.

“When everyone is hungry and wants to eat as soon as possible, but you want to give them a nourishing meal, this is what to make,” she adds.

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In her interview with TODAY, Baird revealed that the recipe was inspired by her time living in New York in the 1980s.

“One of the only takeout things you could get at the time was these cold sesame noodles,” she told TODAY. “And then we moved to L.A., they didn’t really have those here.

“Many, many decades ago now, I veganized that, and it’s always been a hit in our family,” she added.

How to Make Maggie Baird’s Spicy Noodle Recipe

Baird’s spicy noodle recipe includes 8 oz pad thai style rice noodles, 1/2 cup olive oil, one tsp chili flakes, two medium garlic cloves, 1/3 cup tamari, one package of firm tofu and one head of broccoli.

Here’s a step-by-step breakdown of how to make it, per Food + Support:

1. Prep the tofu: Drain a package of tofu and cut it into cubes (about 40 pieces). Set aside.
2. Cook the broccoli: Fill a saucepan halfway with water and bring to medium-high heat. Cut broccoli into florets and slice the stems, then add to the water. Cover and cook until fork-tender. Scoop out with a slotted spoon and set aside.
3. Cook the noodles: Add more water to the same pot and cook the rice noodles according to the package directions. Rinse under cool water to remove the starch, drain, and transfer to a serving bowl.
4. Make the chili-garlic oil: Heat a cast-iron skillet over medium. Add ½ cup olive oil and 1 tsp red chile flakes, and cook for 30 seconds. Stir in 2 cloves of crushed garlic (and ½–1 tsp grated fresh ginger, if using). Immediately turn off the heat so the garlic doesn’t burn. Pour the hot oil over the rice noodles and toss with tongs to coat.
5. Cook the tofu: Return the skillet to medium heat — leftover chili oil and all — and add the tofu cubes, stirring to coat. Pour in ⅓ cup tamari (gluten-free, low-sodium recommended) and continue cooking until heated through.
6. Combine: Add the noodles to the skillet with the tofu and toss together with tongs. Add more tamari to taste. Once everything is hot and well mixed, turn off the heat and top with the cooked broccoli.
7. Finish: Use scissors to snip scallion tops over the dish. Optionally, add a splash of toasted sesame oil and a sprinkle of sesame seeds.

And if you like heat, take a cue from Eilish herself. Baird said her daughter has made the dish her own. “She puts enough chili flakes in it to heat up a room! It’s delicious,” she added.

You can learn more of Baird’s favorite recipes on her upcoming cooking series Climate Kitchen, which is set to debut sometime in 2027.

In a recent interview, Hathaway revealed her favorite meal is refreshingly simple with no fuss or frills. She also doubled down on the dessert wisdom that once literally broke the internet, and honestly, we’re taking notes on all of it.

Anne Hathaway’s Surprisingly Simple Fish Dinner Revealed

The Oscar-winning actress may grace Hollywood’s most glamorous events, but Hathaway’s ideal dinner is anything but fussy. While speaking with Vogue, Hathaway shared that her go-to meal comes down to just three core ingredients — and it’s the kind of elegant-but-effortless plate that feels very on-brand for the star.

“My favorite meal right now is branzino with potatoes and a really good cooked green,” she shared.

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No elaborate chef’s tasting menu. No high-maintenance culinary production. Just fish, potatoes and greens. She did add one upgrade worth noting if you’re looking for a little acidity: “Also, if there could be some roasted tomatoes in there, I think it’s really delicious.”

Branzino, the Italian name for European sea bass, is a mild, flaky white fish native to the Mediterranean and sections of the northeastern Atlantic. It’s widely used in Mediterranean cuisine due to its gentle, slightly sweet taste and minimal “fishy” flavor, which often makes it enjoyable even for people who usually avoid seafood.

Anne Hathaway’s Cupcake Hack Broke the Internet

Longtime fans know Hathaway’s food opinions have a track record of going massively viral. In March 2022, the actress appeared on The Kelly Clarkson Show and casually revealed her special technique for eating cupcakes — a moment that quite literally broke the internet.

“I didn’t realize that this was that unusual until I was at my friend Steph’s 40th birthday and it got omicron-ed. So we couldn’t have a cake, so we did cupcakes,” explained Hathaway.

“So I took my cupcake and we sat there and we were having a conversation and I did this thing and it stopped the party,” the Princess Diaries actress said. “Now I have stopped parties before, but never for a good reason. And this was a good way to stop a party.”

Then came the reveal: “You take it and you pull it apart and then you flip it,” explained Hathaway. “And then you have a sandwich and don’t get frosting up your nose.”

Kelly Clarkson compared it to eating a whoopie pie. “I’m gonna be honest with you, I’ve never seen anyone do this,” Clarkson admitted before trying the trick herself. The clip exploded across social media and became the stuff of TikTok legend.

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When Hathaway returned to The Kelly Clarkson Show two years later, Clarkson wasted no time bringing up the cupcake moment — revealing just how massive it had become.

“The cupcake hack that we talked about, that was in passing by the way, that was just a fun little cute thing, [it] ended up being the most-streamed thing on my show … I’m just curious, what can we do with more dessert information? Is a dessert important to you?”

Hathaway’s response was pure gold.

“It’s everything,” Hathaway replied. “I actually game my entire day around dessert. Dessert is so important. I actually have to throw it back to my friend Steph who was the person who observed me do that and she said, ‘That’s TikTok.’ She was so right, so thank you Steph. I don’t have any tricks but I’m very good with a dessert menu. I have to say I don’t give myself a lot of credit but I’m really good at ordering dessert.”

When Clarkson asked if she ever experiences ordering envy — wanting what a friend got instead — Hathaway delivered the line heard ‘round the internet: “No, I order both. Dessert is not the time to say no.”

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Hathaway wasn’t done there. She laid out her complete dessert strategy with the kind of seriousness typically reserved for life advice.

“I believe in combining,” Hathaway said. “Don’t be greedy but you have to have a plan. Here’s the thing, everybody really does want to have a bite of most of it … If a restaurant does not have good bread don’t bother with a cake.”

Clarkson jumped in with her own food philosophy, rooted in her Fort Worth, Texas, upbringing: “Also what is true for a person that grew up on Tex-Mex, if the chips and queso and salsa aren’t good just right from the jump, if you sit down at the table and it sucks, the rest of the meal is gonna suck. You’ve got to have solid chips and salsa. Why are you even here? Why did you open a restaurant? Like why did you do this to us? Not too much salt just the right amount maybe some lime, whatever.”

“Why’d you have to say that? Now I’m thinking about it,” Hathaway quipped.