In a weeklong festival, refugee chefs teamed up with their French counterparts to serve up feasts that fuse their culinary traditions.
A new study supports planting perennial grasses on current cropland as a way to reduce nutrient loss from farm fields.
Many food companies began labeling food that has genetically-modified ingredients in anticipation of a Vermont law that kicked in July 1.
A new UN report says 31.4 percent of worldwide fish stocks were caught at unsustainable levels in 2013.
Americans buy twice as many packages of bagged salad greens as heads of lettuce these days. Is the bagged stuff just as good?
Some say Senate Bill 764 is a step in the right direction for GMO-label advocates, but others say the bill isn’t enough.
The last time government agencies updated biotech regulations was 1992. Today a wave of new discoveries is breaking out of the old regulatory framework.
Because they've been pickled with beets, that's why! Chef Arlyn Llewellyn's pickled deviled eggs taste as spectacular as they look.
We take you inside a "silly animal contest" in Colorado, where chicken owners hope their bird is crowned Prettiest Chicken.
Once you try this homemade mustard on some grilled meat or with a charcuterie plate, you'll never go back to the store-bought stuff.
Start with a basic dough recipe. Add some lemon zest and nutmeg. Create tiny dumplings, then fry them in butter. Chef Seth Elgar demonstrates.
Bartholomew County's new ordinance says farms with more than 600 pigs must be 500 feet from homes. The county's smallest CAFOs contain twice that many hogs.
The bill outlaws states’ efforts to labels foods made with genetically-modified organisms and instead gives companies more leeway in disclosing GMOs.
The Food Loss and Waste Accounting and Reporting Standard will help measure and manage food loss and waste, for both countries and private companies.