Tofu Vegan, London: 'Bring on the big hitters' - restaurant review
A dozen years ago, an editor invited me to go vegan for two weeks, so I could report back from the raucous frontline of plant-based living.
Upcycling food waste onto our plates is a new effort. But will consumers find it appetizing?
Pizza with leftover olive leaves. Bread doctored with rice waste. Banana peels turned into snacks. These are examples of a trend called upcycled food - and soon they are coming to our plates.
Meera Sodha's vegan recipe for squash and borlotti beans with tomatoes and sage | The new vegan
few years back, my husband Hugh and I planted some borlotti beans and, although they grew, we've never managed to produce any since. We baked our small yield - three whole handfuls!
Sausage sandwiches and miso charlottes: Yotam Ottolenghi's autumn apple recipes
hen it comes to wine, most of us are happy to reach for the adjectives when describing the difference between one squeezed grape juice and another.
Cloud Native Data Pipelines using ArgoWorkflow
Whether you are a data engineer, platform engineer, data scientist, or ML engineer, when working wit data, we all are faced with the challenge of creating pipelines.
Kasha varnishkes turns humble buckwheat, pasta and onions into something extra special
Kasha Varnishkes
Advanced Techniques for Fine-tuning Transformers
Transformer word clouds generated with Python codes.
Image by author ransformers Hello and we're meeting again.
We have a date, aren't we, RoBERTa?
The Largest Meal Kit Company in America Could Be the First to Unionize
Workers at two HelloFresh factories in California and Colorado have announced their intention to unionize.
Our favorite recipes for late summer and early fall
When September comes around, some of us want to savor the summer's bounty of tomatoes, corn, squash and eggplant, while others are clamoring for the cozy comforts of autumn, perfumed with cinnamon, cardamom, clove and other warming spices.
Bartender Basics: How to Rim a Glass (Properly) | Wine Enthusiast
The thought of rimmed glassware can bring to mind happy-hour margaritas pressed into sombrero-style trays, encrusted in a thick escarpment of salt.