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As summer temperatures soar, frozen drinks like milkshakes, malts, frappes and concretes offer a refreshing escape, but their names and recipes vary across regions and eateries in the U.S. Milkshakes, the most iconic of the bunch, are typically made by blending ice cream with milk and flavorings such as syrups, extracts or fruit. At Manhattan’s century-old Lexington Candy Shop, vanilla remains the most popular flavor, followed by chocolate, coffee and strawberry, according to co-owner John Philis. Specialty shakes include the black and white (vanilla and chocolate) and the Broadway (coffee ice cream with chocolate syrup). Malts are milkshakes enriched with malted milk powder, which combines malted barley, wheat flour and evaporated milk, giving a toasted, nutty flavor reminiscent of 1950s diners. How to know when your garden vegetables are ready to harvest Frappes differ by region. In Massachusetts, a frappe resembles a milkshake, sometimes just flavored milk. Coffee-based frappes, popularized by chains like Starbucks, are blended icy drinks topped with whipped cream. Other frozen treats include concretes — ultra-thick frozen custard blended with mix-ins like cookies or candy, requiring a spoon to eat. Ice cream floats mix ice cream with soda for a bubbly dessert, while ice cream sodas are made with syrup and seltzer, then topped with ice cream. Smoothies, often viewed as a healthier option, combine fruit, yogurt or juice and sometimes ice, though rich ingredients can make them high in sugar and calories. From creamy shakes to frothy floats, frozen drinks offer a variety of flavors and textures for summer indulgence.

For gardeners, late summer often means it’s nearly time to enjoy the rewards of months of planting and care. While some crops — like tomatoes, which should display a uniform red, yellow, or orange hue — clearly signal ripeness, others require a closer look. Key signs for popular vegetablesZucchini should be picked at 6–8 inches (15–20 cm) for best tenderness; oversized squash can become tough. Green beans are ready when about pencil-thick — harvesting every couple of days encourages more production. Green peppers can be picked anytime, but are fully mature (and sweeter) when red. Cucumbers are edible at all sizes but should be harvested before their skin becomes too smooth to avoid bitterness. Sweet corn is ready when its silk turns brown, and kernels release a milky fluid when pierced. Cantaloupes will detach easily from the vine when ripe, honeydew melons soften at the bottom, and watermelons are ready when their undersides turn creamy white. Crème fraîche creates a creamy broth in this recipe for briny-sweet steamed clams Root crops’ readinessGarlic bulbs mature when only about five leaves remain green. Onions are ready once their tops flop and brown. Beets are best at 1½–3 inches (3.8–5 cm) wide; larger roots may become woody. Standard potatoes are fully ready when foliage dies back, while “new” potatoes can be dug two to three weeks after blooming. Carrots can be harvested once their tops emerge above the soil and can remain in the ground for extended storage. Source: Agency 

Baijiu, China’s centuries-old high-proof liquor known for its fiery flavor and strong presence at business banquets, is undergoing a transformation as distillers target younger, health-conscious consumers. Distilled mainly from sorghum and containing up to 60% alcohol, baijiu is central to Chinese drinking culture and social rituals like the customary gan bei (bottoms up) toast. Yet as modern drinkers shift away from heavy drinking and lavish feasting, baijiu’s producers are innovating to stay relevant. “If you like spirits and haven’t tried baijiu, it’s like eating noodles but never trying spaghetti,” said Canadian wine expert Jim Boyce, founder of World Baijiu Day. The annual event promotes awareness of the spirit outside China, where it’s less known than whiskey or vodka. The most famous variety, Moutai from Guizhou province, was famously praised by U.S. diplomat Henry Kissinger during a 1974 banquet with Deng Xiaoping. But despite its prestige, baijiu sales have slumped in recent years. According to the China Alcoholic Drinks Association, Feitian Moutai’s price has dropped 36% this year, and overall baijiu production is expected to decline for an eighth consecutive year in 2025. Letting children grow: Tips for instilling a love of gardening Crackdowns on official extravagance and workplace drinking, coupled with an economic slowdown, have weakened demand. In May, the Communist Party banned alcohol during work meals as part of its anti-corruption efforts. In response, baijiu makers are adapting. Some, like Kweichou Moutai, launched innovations like Moutai-flavored lattes with Luckin’ Coffee, reportedly selling 5 million cups daily. Others are infusing baijiu with fruit, bottling it in sleek designs, and lowering alcohol content to under 10% to attract Gen Z consumers. Brands like Jiangxiaobai use poetic packaging and lifestyle-oriented marketing. Bartenders are also embracing baijiu in cocktails to appeal to younger palates. “Baijiu is quietly making its way into our lives,” said Shirley Huang, 27, sipping a baijiu-based cocktail in Beijing. “It may not appear as itself, but it reemerges in new forms.” Source: Agency 

A big bowl of steamed clams and juicy-crisp corn is summer eating at its finest. The combination is fresh, sweet and briny, almost like a chowder made for eating with your fingers. In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we finish the clams and corn with a small measure of crème fraîche (or whole-milk yogurt); the briny-sweet liquid released by the clams becomes a subtly creamy broth that’s as delicious as the clams themselves. Fennel perfumes the broth with anise-like notes. Scrub the clams well before cooking and be sure to dispose of any with cracked or damaged shells. Give any clams with open shells a gentle tap and toss if they do not close within a few seconds. If you can, use corn kernels cut from freshly shucked ears (you’ll need two good-size ears to get the 2 cups kernels called for in the recipe), but frozen corn works in the off-season. When buying corn, look for bright green husks and supple silk, and avoid ears small brown holes in the husk. To easily remove kernels from the cob, place the ear flat on the cutting board and slice, rotating as needed. Avoid these 5 common mistakes for a perfect fruit salad Serve with oyster crackers, or with crusty bread for mopping up the broth. Steamed Clams with Corn, Fennel and Crème Fraîche Start to finish: 30 minutes Servings: 4 Ingredients: 2 tablespoons extra-virgin olive oil 1 medium fennel bulb, halved, cored and thinly sliced 1 medium yellow onion, halved and thinly sliced 2 teaspoons fennel seeds Kosher salt and ground black pepper 2 cups corn kernels 2 pounds hard-shell clams (about 1½ inches diameter), such as littleneck or Manila, scrubbed ¼ cup crème fraîche OR plain whole-milk yogurt Directions: In a Dutch oven, heat the oil until shimmering. Add the fennel, onion, fennel seeds and a pinch of salt, then cook, stirring, until the vegetables are lightly browned. Stir in the corn and 1 cup water. Bring to a boil and add the clams. Cover and cook over medium, stirring once or twice, until the clams have opened. Stir once more, then remove and discard any clams that haven’t opened. Off heat, stir in the crème fraîche and ½ teaspoon pepper. Season with salt. Optional garnish: Hot sauce OR chopped fresh flat-leaf parsley OR lemon wedges OR a combination.

Coffee has not traditionally been popular in Nepal. The Himalayan nation is both a major tea producer and a heavy tea consumer. Morning greetings typically begin with “have you had your tea?” rather than “how are you.” In Nepal, tea — usually sweetened and served with milk in hot glass tumblers — holds deep cultural value, much like rice. It's present in homes, meetings, and social gatherings across the country. However, an increasing number of Nepalis are embracing coffee, as modern cafes begin to populate city streets and small towns. Coffee culture began in the 1990sOne Kathmandu café is credited as the starting point. Entrepreneur Gagan Pradhan launched Himalayan Java as a single café in an alley. Today, it has grown into a chain with 84 outlets nationwide. Pradhan estimates Nepal now has about 7,000 cafes, although international coffee giants like Starbucks have yet to enter the market. “There are tea shops all over the country, but their setup remains traditional,” Pradhan said. “When it comes to coffee, we — investors and entrepreneurs — focus seriously on every aspect: equipment, lighting, furniture, and locations.” Simple Tsukudani recipe: A traditional japanese side dish to enjoy with hot rice Tea stalls typically serve basic milk or black tea, while coffee shops offer menus with 10–15 hot and cold drink options, he added. Pradhan noted that cafés require relatively low initial investment, are easy to operate — even by single individuals or families — and customers are willing to pay a premium for coffee. Even in Nepal’s eastern mountain regions known for tea, coffee plantations are now emerging alongside them. Coffee: A costly but aspirational beverageNepal reflects a broader regional trend where tea-drinking cultures in Asia are seeing a surge in coffee consumption, driven by middle-class consumers seeking new experiences and global influences. Coffee is considered a luxury in Nepal. A cup at Himalayan Java costs around $2 — enough to buy an entire meal at a local eatery or five cups of tea. Yet, cafes remain full, especially with office workers on breaks and students studying. “Initially, people in Nepal saw coffee as a symbol of elevated lifestyle,” said social worker and regular café visitor Deep Singh Bandari. “But many developed a genuine liking for its taste and continued drinking it.” Nepal’s domestic coffee production is growingWhile much of Nepal’s coffee is still imported, local cultivation is expanding in the same eastern regions known for tea. Data from Nepal’s National Tea and Coffee Development Board shows the country produced about 400 tons of coffee in the fiscal year 2021–22 — a small amount compared to 26,000 tons of tea — but rapid growth is expected. “People across age groups in Nepal have taken to coffee,” said Pradhan. “The number of coffee drinkers is increasing every day, and this trend will only continue.” Source: Agency

The annual Nathan’s Famous Fourth of July hot dog eating contest returns Friday, and legendary competitive eater Joey “Jaws” Chestnut is back in the lineup, seeking his 17th championship. The 41-year-old from Westfield, Indiana, missed last year’s event due to a contractual dispute with plant‑based meat maker Impossible Foods. Chestnut says he and Nathan’s have since resolved their differences, clearing the way for his comeback. Chicago’s Patrick Bertoletti, who claimed the men’s crown in Chestnut’s absence, enters as the defending champion on Coney Island’s famed Riegelmann Boardwalk. On the women’s side, Tampa’s 39‑year‑old Miki Sudo is favored to defend her title and chase an 11th win after setting a women’s record of 51 hot dogs last year. First held in 1972, the contest stages competitors in front of Nathan’s original Coney Island restaurant, drawing crowds—many sporting foam hot dog hats—to watch eaters consume as many buns and wieners as possible in 10 minutes. Dunking hot dogs in water to soften them is encouraged, adding to the spectacle. Avoid these 5 common mistakes for a perfect fruit salad Fifteen men from the U.S., Australia, the Czech Republic, Canada, England and Brazil will compete, while the women’s field of 13 features all American entrants. Chestnut holds the event record of 76 hot dogs and buns in 10 minutes, set in 2021, and has amassed 16 Mustard Belts. Last July 4, rather than compete, he ate 57 hot dogs in five minutes during an exhibition with U.S. troops in El Paso, Texas. “I’m thrilled to be back at Coney Island,” Chestnut told The Associated Press last month. He noted he never endorsed Impossible Foods’ vegan products in commercials and that Nathan’s is the only hot dog company he’s partnered with—an oversight he said he should have clarified sooner. Source: Agency 

Fruit salad may seem like one of the easiest dishes to prepare, but even the simplest recipes can go wrong if not done carefully. While many people consider it just a side dish, for others, fruit salad serves as a quick, refreshing comfort food, often included in weight loss diets. From lunch to dinner, a bowl of seasonal fruit salad can be both healthy and satisfying. Salads can be prepared using vegetables, fruits, or a mix of both. But for those who prefer a bowl of only fruits, there is more to it than just chopping and mixing.  Fruits are rich in vitamins, minerals, and other essential nutrients that contribute to overall health. And while making a fruit salad is simple, it is equally easy to make mistakes that affect taste and texture. Here are five common fruit salad mistakes and how to avoid them: 1. Skipping Seasonal Fruits Can Ruin the Taste One of the biggest mistakes is ignoring seasonal fruits. Seasonal produce offers natural sweetness, better texture, and enhanced flavour, elevating the overall taste of your salad. Additionally, seasonal fruits are often more affordable. Choosing fresh, in-season fruits from your local vendor will make a noticeable difference. 2. Adding Fruits You Do Not Enjoy Eating Just because an online recipe features kiwi or papaya doesn’t mean you have to include them. If there are fruits you dislike, there is no need to force them into your salad. A customised fruit salad that reflects your preferences will always taste better. Use only the fruits you enjoy eating. Don't store these foods at the bottom of the fridge; here's why 3. Choosing the Wrong Combination of Fruits Not all fruits work well together. Some are too watery, others oxidise quickly, and some lose their structure after cutting. Avoid overripe or excessively juicy fruits if you want to maintain good taste and texture. Aim for a balance with options like apples, bananas, grapes, and watermelons — they hold their shape, taste great, and provide a pleasant mix of crunch and softness. 4. Overloading with Too Many Fruits While using a wide variety of fruits might sound appealing, it can cause flavours to clash and the salad to become soggy, especially if watery fruits dominate. Stick to a few varieties and balance them with different textures. Adding seeds or nuts can enhance both flavour and crunch. 5. Pre-cutting Fruits Long Before Serving Although cutting fruits in advance may seem convenient, it leads to oxidation, making them look unappetising and dull. To maintain freshness and vibrant colour, cut fruits just before mixing the salad. Also, avoid chopping fruits into very small pieces, as they lose their structure and can turn mushy. A good fruit salad should appear fresh and visually appealing. By keeping these simple tips in mind, you can ensure your homemade fruit salad not only looks inviting but also tastes delicious. There is no need to complicate the process — just avoid these common mistakes. Source: NDTV

Mangoes, often called the "king of fruits," are not only delicious but also packed with essential nutrients that contribute to overall health, according to a report by asianetnews. Nutrition experts say mangoes are rich in polyphenols, vitamins C and A, minerals, and antioxidants, making them highly beneficial for the human body. The high levels of vitamin C, vitamin A, and antioxidants in mangoes help reduce inflammation and strengthen the immune system. Mangoes also contain beta-carotene, which the body converts to vitamin A, further enhancing the body's natural defense mechanisms. The significant amount of vitamin A present in mangoes is known to improve vision and prevent dry eyes. Additionally, antioxidants like zeaxanthin and lutein, found in mangoes, play a crucial role in protecting the eyes from harmful blue light and reducing vision problems associated with aging. Mangoes are also a good source of vitamin C, which helps protect the skin, keeping it youthful and radiant. Most people don’t need extra protein in their diets, say nutritionists Experts highlight that mangoes aid digestion due to the digestive enzymes they contain. Their high fiber content promotes a healthy, balanced gut microbiome and helps prevent constipation. The fruit is also rich in potassium and magnesium, which help stabilize heart rate and regulate blood pressure. Furthermore, the antioxidants and fiber in mangoes assist in lowering LDL or “bad” cholesterol, reducing blood pressure, and protecting blood vessels from inflammation. According to nutritionists, mangoes are especially beneficial for managing hormone-related disorders such as Polycystic Ovary Syndrome (PCOS). They are rich in B vitamins, particularly vitamin B6, which helps balance mood, regulate hormonal fluctuations, and reduce oxidative stress. The presence of vitamin B6 and glutamic acid in mangoes also contributes to improving mood, memory, and cognitive function, while helping manage stress, anxiety, and overall mental health. Vitamin B6 plays a vital role in the production of neurotransmitters like serotonin and dopamine. Experts say the high nutritional value of mangoes can positively impact mood and energy levels. Vitamin B6, known as a natural mood booster, increases the production of serotonin, often referred to as the "happiness hormone."

A Japanese-style diet rich in rice, miso soup and fish may help reduce depressive symptoms, according to a new study by the Japan Institute for Health Security. The research, said to be the first of its kind, suggests that working-age individuals who follow a traditional Japanese diet are less likely to experience depression. According to Kyodo News, the institute assessed the mental health benefits of a classic Japanese diet comprising soy products, cooked vegetables, mushrooms, fish, seaweed and green tea. A modified version that included fruit, fresh vegetables and dairy products was also examined. While previous studies have explored links between the Mediterranean diet — which features vegetables, whole grains, olive oil and fish — and mental health, research focusing on the Japanese diet’s impact on depression has been limited, the institute noted. Don't store these foods at the bottom of the fridge; here's why “Further research is required, but we hope the evidence shown among Japanese people can be used for public health measures in workplaces and areas concerning the prevention of depression,” it said. The self-reported survey involved 12,499 employees from five companies, 88 per cent of whom were men with an average age of 42.5 years. Overall, 30.9 per cent of participants showed signs of depressive symptoms, though those who adhered to a Japanese-style diet were less likely to report such symptoms. The institute said that components of the diet, such as seaweed, soy products and the folic acid in vegetables, may help release neurotransmitters like serotonin and dopamine. Omega-3-rich oily fish also has anti-inflammatory benefits, it added.

The refrigerator, a crucial kitchen appliance, plays a vital role in preserving cooked and leftover food. However, not all refrigerator shelves serve the same purpose. According to a report by asianetnews, the temperature varies across the compartments of a fridge with the top shelves generally colder than the bottom. As a result, specific foods are best stored on particular shelves to maintain freshness and prevent spoilage. Some items should not be placed on the bottom shelf of the refrigerator, especially cooked foods. If these foods are currently stored there, it is advisable to move them immediately. Leftover FoodLeftover food should never be kept on the bottom shelf of the fridge. It is best stored on the top shelf, where the temperature is more stable and cooler. Boiled EggsBoiled eggs should not be stored with uncooked eggs, as this can lead to spoilage. "It is best to store eggs, whether shelled or not, in the top compartment of the refrigerator. This will help them stay fresh for up to a week," the report states. MAHA report on children’s health highlights harms of ultraprocessed foods Boiled MeatFully cooked meat is best stored on the top shelf of the fridge. While uncooked meat can go on the bottom shelf, it should always be kept separate from other food items. HerbsTo keep herbs fresh, place them in a glass of water and store them on the top shelf. It is also important to change the water daily. Ready-to-Eat FoodsPre-packaged ready-to-eat foods should not be stored on the bottom shelf. "It is best to store them at the top of the refrigerator," the report advises. Following these simple food storage tips can help extend freshness and reduce the risk of contamination.