'How To Cook Everything Fast'? Bittman Says Skip The Prep

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University of Illinois student Stanley Dayan (from left) and Chabad Jewish Center employees Mordy Kurtz and Yosef Peysin work at the center's kosher food stand in 2013 at the university's State Farm Center basketball arena in Champaign, Ill. David Mercer/AP hide caption

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Millennial Jews Do An About-Face, Start Keeping Kosher

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A poultry processing plant in France. Europe banned treating chicken carcasses with chlorine in the 1990s out of fear that it could cause cancer. Christophe Di Pascale/Corbis hide caption

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European Activists Say They Don't Want Any U.S. 'Chlorine Chicken'

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The End Of Summer Means The End Of 'Snowballs' In New Orleans

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The rendering industry likes to call itself the world's oldest recycling system. Nearly 100 percent of processed pigs will eventually get used — as meat and in uses as varied as medicine and pet food. iStockphoto hide caption

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Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked. Kristofor Husted/Harvest Public Media hide caption

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The good old days: A flight attendant serves coffee and sandwiches to a passenger on board an American Airlines flight, circa 1935. Frederic Lewis/Archive Photos/Getty Images hide caption

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Wouldn't this salad make a healthful addition to your pizza for dinner? iStockphoto hide caption

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Sayonara To 'Super-Size Me'? Food Companies Cut Calories, So Do We

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Students are given healthy choices on a lunch line at Draper Middle School in Rotterdam, N.Y., in 2012. To keep students from tossing out the fruits and vegetables they're served, researchers say it helps to give them a choice in what they put on their trays. Hans Pennink/AP hide caption

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Sweet or salty? Historically among Eastern European Jews, how they liked their gefilte fish depended on where they lived. This divide created a strictly Jewish geography known as "the gefilte fish line." Claire Eggers/NPR hide caption

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