Author: Staff Writer

You know those gorgeous, mouth-watering photos that restaurants use to lure you in? Bad news: Your food probably won’t look much like that when it arrives on your table.
That’s because professional food photographers know dozens of tricks to make food look better—even if they have to add a few, ahem, special ingredients to get the perfect shot.
We exchanged emails with Albert Hakim, a photographer working at Laserwave Graphic Design Studio, to analyze some of the food photography tricks we’ve seen floating around the internet.
Hakim says that he prefers to work with real foods wherever possible. In general, it’s a safer practice—the Federal Trade Commission Act prohibits “unfair or deceptive acts or practices in or affecting commerce,” so food photographers can’t go too far when staging their shots.

You can cheat in Photoshop, but it’s never the same.

If they’re taking pictures of a restaurant’s salads, for instance, they’re required to use the real salads that you’d get at the restaurant. However, that doesn’t stop them from getting creative to get the perfect photos.
For example…

1. That soup bowl isn’t what you’re picturing.

Ever notice how soup bowls seem to be brimming with vegetables and noodles? In real life, those veggies would quickly sink to the bottom of the bowl.

In order for food stylists to make it appear that toppings are “floating” on the top of a soup, they’ll often use another small dish turned upside down to create a platform. One soup manufacturer even used marbles, but that led to a costly lawsuit (since the marbles made the soup appear chunkier than it really was).

2. Those refreshing ice cubes might be fake.

Sure, the soda in that soft drink ad might seem tantalizing, but the ice might not be actual ice. The reason: Real ice would melt much too quickly under those bright studio lights for someone keen on getting just the right angle.
Instead, glossy, perfectly formed, and melt-free plastic cubes like these tend to take their place and continue to convince overheated patrons that all they need to cool down is a chilled glass, topped off with, well, ice.

However, seasoned photographers can also work with the real stuff.
“They do make fake ice cubes, but if you can work fast, real ice works just fine,” Hakim says. “In my world, generally we try to shoot the actual food, on location, fresh out of the oven or freezer. The actual shot then has to happen within 5 minutes.”

3. Likewise, those soda splashes might be fake.

It turns out it’s not just the ice in the drinks that’s misleading; the drinks themselves might have undergone some trickery as well.
You know those ultra-charming splashes that never look like the mess they’re pretty sure to turn into, but some hypnotizing water show? Well, there’s a reason they say if it’s too good to be true, it usually is.

For some ads, those big splashes are actually constructed with plastic. That would explain why it looks so perfect.
Not all photographers want to fake it, though. According to Hakim, it is possible to capture a real splash, but photographers need to use natural lighting and very fast cameras.
“I would use reflected sunlight, so I can shoot at a much faster shutter speed to capture the action,” Hakim says, “much like [with] sports photography.”

4. Those grill marks might look a little too perfect.

Good grill marks are essential for selling a steak. Of course, they’re not always real. Photographers sometimes draw grill marks with eyeliner, but it’s often easier to add the marks with a soldering iron or a charcoal starter.

Why not just cook the meat on a real grill? That seems like a much more reliable way to get good grill marks.
Well, there’s a problem with that…

5. If you see a cut of meat, it’s probably not cooked.

Technically, the meat from a photo shoot is edible, but you’d probably want to avoid it—unless you’re a fan of raw foods.

When meat is cooked, it shrinks slightly, and it can take on unpleasant textures in high-definition photos. Completely cooking the meat is, therefore, out of the question. Instead, the food stylists will craft the outside of the meat with a blowtorch.
“Just the top needs to be cooked, or slightly burnt or singed,” Hakim says. “Coarse spices help with realistic texture.”
This doesn’t necessarily apply to burgers, by the way. We’ll get to that in a minute.

6. To show texture, photographers get really inventive.

Texture plays a huge role in the culinary arts, so when a restaurant or food brand wants to sell a product, they need to represent textures perfectly—cereal manufacturers, for instance, need the milk surrounding their product to look creamy and delicious.

Dynamic lighting and reflecting is very important to capture gloss, texture, and depth.

There’s just one problem: Milk doesn’t really look thick and creamy in real life. To get around this, some food photographers use glue, according to a food stylist quoted by The Guardian.

To make the cereal pop out of the milk, photographers might fill the bottom of the bowl with shortening, then put a thin layer of real milk on top. Hakim says that, wherever possible, he tries to work with the real thing.
“[Elmer’s glue] seems unnecessary,” he says, “[but] dynamic lighting and reflecting is very important to capture gloss, texture, and depth.”
To give texture to savory foods, Hakim uses coarse spices and oil sprays. He’s also ready to improvise if a food doesn’t “pop” in the right way.
“A good photographer must be able to think fast and act fast to make adjustments for a great photo,” Hakim says.

7. Fast food burgers are on a whole different level.

There’s absolutely nothing better—or more misleading—than a hamburger ad from your favorite fast-food chain. Of course, the food in the ad is completely different from the burger you’d get at your local restaurant, right?

Actually, no. By law, McDonald’s has to use the same stuff it sells. However, the chain can pick out the best-looking burgers, perfect buns, and top-notch condiments from the ingredients their locations normally use.
Staging the burger can take hours, and since photographers only take pictures from one angle, stylists work exclusively on that side of the sandwich. In other words, if you see onions and tomatoes spilling out of a burger, the other side probably looks completely bare.

For smaller restaurants and food brands that don’t have the multi-million dollar McDonald’s budget, there’s no real secret to getting great photos of a big, delicious burger.
“Start with a big and delicious burger,” Hakim suggests. “Spray some vegetable oil on it to look more juicy. Good grill marks help…[but] be ready to shoot the subject very quickly. If you want to spend two days shooting a hamburger, everything [would] need to be fake.”

8. The pancakes are real, but the syrup…

If you think those delicious pancake photographs with the syrup dripping off the edges look too good to be true, you’re right! To learn two simple tricks to up your pancake photography game, watch the video below.

9. Those fresh berries aren’t so fresh, after all.

The easiest way to get a great photo of a bowl of fresh berries is, of course, to pick some. But that’s not always an option, particularly if the berries aren’t in season.

To bring out the color of the fruit, food stylists will rinse each berries in cold water with lemon juice. They might also add coloring, but they’ve got to be careful if the dish is appearing on a menu; while stylists can add lipstick or fingernail polish to get more of a pop, that’s considered false advertising if the berries are the primary focus of an ad.

10. That steam might not actually be steam. And it probably isn’t coming from the food.

Steam doesn’t stick around for too long, so during an extended photo session, photographers have to get creative. They’ll sometimes use sticks of incense to capture a steady stream of steam.
Hakim says that, in a pinch, a drizzle of boiling water can work just as well.

“You can also cheat in Photoshop,” he says, “but it’s never the same.”
According to Hakim, the best staging tricks are no match for a skilled photographer with plenty of experience.
“Use colorful composition where applicable,” he suggests. “…Make sure hot things are hot, cold things are cold, and be ready to shoot the subject very quickly.”

Salted cashews are stationed everywhere, your raw veggie consumption has doubled, and you go to bed hungry more often than not. With a health plan like that, no wonder you—and so many others—fall off the bandwagon.
There’s a common misconception by those trying to get “fit” that the more hunger pangs you endure and sweat you burn, the svelter and healthier you’ll be. You’ll be pleasantly surprised that this is, in fact, not the case. We’ve all been told plenty of half-truths and straight up lies throughout our lives about the food we eat, how we should cook it, and how it will affect our bodies.
As you do more research, you may be a little put off when you realize some of your nutritious go-tos are actually a bigger mistake than that Kit Kat you snuck in last week. Check out this list to make sure you’re really taking two steps forward and not two pounds back!

1. Fresh is healthier than frozen.

Frozen is actually the most optimum food item unless your produce or meats are coming directly from farm to table. Fresh foods typically lose their high volume of nutrients only three days after being harvested. When you take into consideration travel time and fluctuation of temperature changes, it’s easy to see how the nutritional value has become depleted before your food hits your grocer.

Typically, frozen foods are frozen directly after they’ve been harvested, which locks their nutritional benefits in until prep time. The con with frozen food is that it can be lacking the fresh flavor enjoyed by many. However, this is easily overlooked when you realize how much more padded your wallet will be once you switch over. Plus, it doesn’t spoil as quickly, so you’re never throwing dollars down the drain. It pays to bargain shop when it comes to these.

2. Flavored yogurt is a healthy choice.

Yogurt is one of those health foods that is laden with sugar. Unless you’re indulging in Greek yogurt, your intake should be kept to a minimum. Flavored yogurt is loaded with unnecessary grams of sugar that outweigh the probiotics it holds. Even if you’re opting for the sugar-free or fat-free brands, the false additives are only temporarily staving off your hunger, which will eventually cause you to overindulge.

If plain Greek yogurt doesn’t do the trick, you can certainly sweeten it up with other natural additives. Honey, raspberries, blueberries, and other fruits are all great additions to help make it more appealing.

3. Raw veggies are more nutritious than cooked.

People love going on juice cleanses simply because it’s fresh and raw. These juices contain helpful enzymes when the fruit or vegetables are freshly squeezed, whereas anytime you heat produce above 118 degrees, these minerals are drained out.

However, what most people don’t know is that humans already make enough of these enzymes on their own, so those nutrients from the veggies are actually moot. Veggies are loaded with plenty of other vitamins and minerals that are never depleted from the plant, regardless of how high of a cooking temperature you use.

4. 100 percent fruit juice is a healthy beverage.

Fruit juice is arguably one of the worst “health foods” you could possibly choose, especially if it’s not fresh squeezed. The amount of natural and added sugars for one serving of a drink can easily push you over the suggested daily sugar intake for three whole days.

By choosing to eat your fruit this way, you consume all of the natural sugar found in fruit but none of the dietary fiber. A glass of apple juice contains only 0.2 grams of fiber, while a whole apple has 3.3 grams. Which seems like the smarter choice to you? Drinking fruit juice can also increase your appetite, which may cause you to eat more than you normally would have at your next meal.

5. Multigrain is the only bread that’s nutritious.

It may be all the rage to toss aside the white breads and pastas and go the multigrain route. But don’t get too caught up in your briefly self-satisfying lifestyle choice. What really matters for bread is the refinement quality. Most grains found in bread have already been stripped of their most important nutrients. Keep your standards high, even when you’re on the prowl for whole grain. The only bread worth buying is that which advertises 100 percent whole wheat. If you at all see “refined wheat,” that’s a big red flag that it’s just carbs and sugars.

This also applies to snacks like pretzels and crackers. To be sure that you’re buying a relatively healthy product, check that the first ingredient listed is whole grain. If you’re really trying to step it up, choose something with at least 3 grams of fiber per serving.

6. Fats should be avoided.

There are different categories of fats—polyunsaturated, saturated, and unsaturated fats are just a few. Nutritional experts often debate the benefits and dangers of fat consumption, so there is not always a clear consensus, but they do agree that eliminating fat from your diet deprives your body of something it actually needs.
Polyunsaturated fats can be found in avocados, nuts, fish, and vegetable oils. These fats help lower your cholesterol, and since the human body doesn’t produce these types of fats on its own, it’s essential that you integrate them into each meal.

Saturated fats are the worst of the worst; they’ll instantly add pounds, not subtract. Nutritionists recommend that your daily intake of these shouldn’t exceed 10 percent, while unsaturated fats are associated with positive results.
All fats should be taken in moderation, but to willfully choose the fat-free option is doing your body a great disservice. You’re missing out on essential nutrients and possibly stifling the improvement of your health.

7. Brown eggs are more natural than white ones.

When you walk into a farmers market, there’s just something about seeing fresh eggs out at a stand. You can already smell them frying back home. However, there’s a common misconception that brown eggs are an indicator of being produced in a more organic state.

The color of an egg is actually determined by the breed of the hen. There is virtually no difference in taste between the different colors of eggs. But there most definitely is a difference between an egg that comes from a free-range chicken and an egg that comes from a chicken who’s lived her whole life in a cage.
Hens raised in cages typically live in extremely cramped conditions, and many scientists believe that their quality of life can affect the taste of their eggs. However, meat producers can label eggs as free range by simply giving the chickens access to the outdoors. Be aware, though, that this does not necessarily mean the animals are actually roaming freely in an open field. Look for the pasture-raised label for a little more peace of mind when buying eggs.
It’s best, though, to research the farm where the eggs come from in order to be sure.

8. Eating after 7 p.m. causes weight gain.

How many midnight hunger pangs have you tried to ignore when you’re dieting? There’s just something about eating a tub of ice cream in the evening that seems so appealing; it can become an all-consuming thought.
However, eating after 7 p.m. isn’t the problem; it’s the overeating that inevitably ensues. Those late-night cravings are actually due to an undernourished system.

This is a common statement you’ll hear even from seasoned personal trainers, but the reality is there’s no scientific evidence behind it. This myth has become a “fact” because, typically, if you’re eating after 6 p.m., it’s usually due to your lack of food during the day. People tend to overeat at night if they haven’t properly nourished themselves throughout the day, leading to weight gain from late-night snacking.

9. The more calories you cut the more pounds you lose.

This is definitely false. Let’s create a scenario. Say you have a 100-calorie cookie in front of you. Then you have a 100-calorie bowl of veggies. Which do you think is going to help you lose weight quicker? Obviously the vegetable. Yet the calorie count is the same.

Obsessively counting calories is probably doing you more harm than good—stressing about your diet often leads to weight gain, because stress hormones increase fat production. People who diet are also more at risk for binge-eating and ruining their progress. You’re far better off by simply incorporating more fruits and vegetables into your diet. If you focus your time and energy on what you’re consuming, then your calorie counting days will be far behind you.

10. Microwaving removes the nutritional value from food.

Yet another false statement! Don’t be so hasty to toss out your appliance just yet. The very act of cooking food, no matter what the method, does result in the loss of nutrients, but limiting the cooking time and the amount of liquid used is the best way to preserve the nutritional value of your meal. Guess what is specifically designed for this purpose? Your microwave.

Take spinach for example. If you boil it on the stove, spinach loses over half its folic acid, but if you microwave it with just a splash of water, this leafy green remains nutritious. Of course, if you use too much water in the microwave, you’re basically boiling the food and sapping its nutrients. Be sure to cover the food tightly to effectively create a steam environment and only use a microwave-safe container.

11. Fiber is a cure-all.

Fiber products are quick to boast their nutritional value, but as science continues to develop experts are discovering that not all fiber is created equal. You’ve probably begun to notice the latest fad with yogurts now boasting their fiber-rich products, and many white bread products and cereals claim to be a “good source of fiber,” too. Well, the fiber that’s been supplemented into these products is not exactly natural, and adding something good like fiber to junk food doesn’t magically make it healthy.

So if you’re looking for a fiber boost, try to stick with naturally fiber-rich products, like veggies, fruits, and grains.

12. Granola and nuts are healthy snacks.

When you reach for that granola bar or a handful of peanuts, you are probably thinking that you’re choosing a healthy snack, right? This may be true when we’re comparing these items to Cheez-Its. But did you know one cup of mixed nuts can contain up to 800 calories? That being said, nuts can be healthy if you avoid the unsalted varieties—almonds and cashews are high in monounsaturated fat, which, as stated previously, is the good kind of fat that is essential to your health.

The New York Times conducted a survey with American consumers and nutritionists asking about the nutritional value of certain foods. The greatest discrepancy between these two groups’ responses was over granola bars: 71 percent of the consumers polled believe granola is healthy compared to only 28 percent of nutritionists. Granola bars would be healthy if it weren’t for all the added sugar. Frozen yogurt is another example of a sugar snack masquerading as healthy food. Next time you reach for an afternoon snack, check the sugar content on the label.

13. Genetically modified food is bad for you.

Much of the public believes that genetically modified produce is less nutritious than organic food; a large sector of that group believes it can actually have negative effects on your health. Genetically modified organisms have been a hotly debated topic for several years now, but the latest study done by the National Academies of Sciences reports that there is actually no scientific evidence that suggests genetically modified food is unsafe to eat. In fact, the majority of scientists agree that it poses no danger to your health whatsoever.

There is still, however, some uncertainty when it comes to actually labeling genetically modified food as such. In summer 2016, President Obama signed a law holding the U.S. Department of Agriculture (USDA) responsible for establishing standards for labeling, so only time will tell how genetically modified food will be marketed to the public.

14. On the flip side, organic food is healthy.

Labeling a food organic has nothing to do with its nutritional value, but over 60 percent of people under the age of 30 believe that organic produce is healthier than genetically modified foods. If a product is labeled organic, that means it is mostly free from pesticides, fertilizers, and additives. The USDA strictly regulates what can and can’t be labeled organic, but that doesn’t stop companies from marketing those products as healthier.

Take Gatorade for instance. PepsiCo rolled out G Organic in September 2016 to capitalize on the fact that 50 percent of consumers who buy organic do so because they think it’s better for their health. While G Organic contains organic cane sugar, it contains just as much sugar as regular Gatorade. In fact, sports drinks are only necessary if you’re exercising for longer than an hour, so it may be best to skip them altogether.
Just remember that organic produce is healthy because it’s produce—there is absolutely no debate over whether an orange or apple is good for you.

15. Breakfast is the most important meal of the day.

Your parents may have warned you against skipping breakfast as a child, but science suggests that people who do aren’t any less healthy than those who religiously eat a bowl of cereal every morning. Waiting until lunch is increasingly becoming more popular, and studies indicate that our eating habits have shifted with time—millennials are more likely to skip breakfast than their older counterparts.

What you eat for the first meal of the day is more important than when you eat it. If you typically eat sugary cereals or pastries, you are better off not eating breakfast at all. Why? Because all that added sugar and highly processed carbohydrates in those foods can cause blood sugar and insulin to rise. High insulin levels tell the body to increase its fat storage, which is a nightmare for anyone trying to lose weight. A meal that’s high in protein, however, is more likely to satisfy your appetite longer, causing you to eat less throughout the day. But if all you end up having this morning is a cup of coffee, that’s fine, too.

There’s no question that protein is important. It plays a role in just about everything that goes on in our body, keeping our bones and muscles strong; our nails, skin, and hair looking good; our internal organs running properly; and more. But the proliferation of high-protein products and the nonstop barrage of ads has got millions of us convinced that we’re not getting enough protein. In reality, however, we’re getting way too much. And our fixation on this one nutrient could be making us sick—or worse. The solution? Fiber.
The U.S. Department of Agriculture (USDA) recommends that we get an average of 0.8 grams of protein per kilogram of body weight. (Since most Americans don’t know their weight in kilograms, an easier way to calculate how many grams of protein you need is to simply multiply your body weight in pounds by 0.36.) On average, that works out to about 46 grams per day for women, 56 for men (pregnant women, athletes, and those who work out a lot may need more protein, but check with your medical provider before you start messing with your diet).

Too Much of a Good Thing

Despite the USDA’s recommendation, the average man over 20 years old consumes nearly 99 grams of protein per day—75 percent more than necessary. The average woman eats 68 grams per day—48 percent more than necessary. The result? Despite some advertisers’ insistence that the more protein the better, too much of it can cause some pretty serious problems. Here are just a few examples.

• Cancer. Grilling and frying some animal proteins can produce chemicals that may cause breast and colon cancers. In addition, diets that are high in red meat (a major source of protein for a lot of us) have also been linked with increased colorectal cancer risk.
• Cardiovascular issues. High-protein diets also tend to be high in cholesterol and saturated fat, both of which are associated with increased risk of heart attack, high blood pressure, and stroke.
• Kidney problems. Diets that are high in animal protein have been linked with increased risk of developing kidney stones. And in those who already have kidney function issues (that’s about 25 percent of adults), high animal protein diets reduce kidney function even further.
• Weight loss sabotage. When you eat more protein than your body can absorb, the excess gets converted to fat and sugar, neither of which will help you lose weight.

The Solution? More Fiber

Fiber is a type of carbohydrate, but instead of getting broken down and absorbed by your digestive system like rice and bread and other carbs, fiber’s purpose is to slow down digestion and make your stool softer so it’s easier to pass.

There are actually two different types of fiber: soluble and insoluble. Soluble fiber absorbs water (think oatmeal—you’ll also find it in beans, blueberries, and grains). Insoluble fiber doesn’t absorb water (think celery). You’ll find it in the peels of fruits and veggies, seeds, whole wheat, and brown rice. No one knows exactly how much of each type is ideal, but suffice it to say you need both. The USDA recommend that adults get a combined total of 14 grams of fiber per 1000 calories you eat. On average, that’s 20–35 grams per day, but you can do your own math.
So why should you make fiber a priority in your diet? Insufficient fiber intake is linked to a variety of health conditions. Getting enough, however, offers a number of protective benefits. For example:

• Cancer reduction. A high-fiber diet is associated with lower risk of developing colorectal and other cancers.
• Diabetes. Unlike carbs that the body absorbs, soluble fiber doesn’t cause the type of blood sugar spikes that are the markers of diabetes. And if you already have diabetes, soluble fiber in particular may help control the disease and keep it from getting worse.
• Digestive health. Both soluble and insoluble fibers reduce the chance that you’ll get constipated or develop hemorrhoids.
• Heart protection. Soluble fiber grabs hold of cholesterol and drags it out of your body. Lower cholesterol generally goes hand in hand with lower risk of high blood pressure, heart disease, arterial disease, and stroke. Oatmeal is among the best foods for this.
• Weight control. High fiber foods help with weight loss because they’re generally pretty low in calories, but they also leave you feeling full. Without that full feeling to slow them down, a lot of people overeat.

(A note of caution: As wonderful as fiber is, don’t go overboard. Too much of it can cause stomach cramps, bloating, and diarrhea.)