The service was pleasant and amazingly fast for a busy Saturday morning.

Dr Michelle Dickinson, also known as Nanogirl, is an Auckland University nanotechnologist who is passionate about getting Kiwis hooked on science. Tweet her your science questions @medickinson

"I'd previously done juicing in the past and I could never make it through a whole day, let alone a whole week. I could soup for five days and when I'm done I want more."

Anaheim has a serious beer scene brewing. By the end of the year, the Orange County city will be home to more than a dozen breweries.

First it was Burger King Japan with black and red burgers, now KFC China has upped the ante and released a pink burger as well.

It's very narrow inside so if you didn't know the other patrons upon arrival, you will soon be rubbing shoulders with them.

Here's a fun fact for your Wednesday morning. You can't melt a flake chocolate bar in the microwave. Don't believe me? I'll prove it... Source: Mike Hosking Breakfast/Facebook

The chart below lays out thirteen awesome combinations that are so versatile they can almost all work as a sauce, dip, or salad dressing.

"I lick off the nacho cheese seasoning and put the chips back in the bag," admits the world's most fashion-forward foodie, Chrissy Teigen.

The latest video from the American Chemical Society's Reactions series tackles its effects on our insides with science.

A Herald poll has found readers are overwhelmingly in support of a West Auckland Nando's restaurant for not letting people bring their own food to eat there.

Vegemite is being used to make bootleg booze in indigenous communities where there is a ban on selling alcohol.

Soft drink giant Coca-Cola is backing a new solution to obesity: Get more exercise and don't worry so much about cutting calories.

One NZ brewer has shunned the traditional method of freezing beer and has instead taken to the slopes, making the most of all the snow has to offer.

A mother says she will no longer go to a West Auckland restaurant after claiming she was told off by staff for bringing in food from a different takeaway outlet.

Tap Bar, the country's first alcohol-free bar, has shut its doors after only five weeks of business on Auckland's Karangahape Rd.

Find all your favourite bits from today's Bite magazine online.

Perilous entry leads to heavenly food.

Lean, but certainly not mean, venison is a New Zealand-grown flavour sensation.

The potato is being credited with fuelling the extraordinary expansion of the brain in human evolution.

As I eat my way around Auckland I have found five pork buns that I need to tell you about.

It's true we need a bit of salt, but very little - half a teaspoon of salt each day is all we need. Kiwis consume an average of 9g of salt each day, writes Niki Bezzant.

Move over Pavlova - the humble chocolate cake is New Zealand's favourite.

Vibrant Malaysian offering from Top chef Josh Emett invigorates Takapuna.

Office vending machines can be ruinous to waistlines, but an expert says choosing real foods limits damage.

Portraits of Audrey Hepburn and Charlie Chaplin, views of Venetian canals or a growling lion, these artworks all have something in common outside hefty price tags - they're edible.

If you're in this part of town and feeling peckish, The Parlour is worth a visit.

Getting down to the real juice about sugary drinks, cold pasteurised is as real as you get on a supermarket shelf, writes Wendyl Nissen.

Toddlers in Britain are to be referred to weekly weight-loss classes to curb rising obesity levels.

While it's always a good idea to opt for a local offering, if you feel like treating yourself to a good bottle of red there's nothing stopping you from looking at old favourites and lesser-known lovelies from over the seas.