Modern bakeries rely on industrial mills for their flour. But a small and growing number of bakers, chefs and pasta makers are making their own flour with the age-old method of stone milling.
Casein is a milk protein that is 500 times as effective as plastic at preventing food spoilage.
Commercial kitchen space can be hard to come by and expensive to build. One tech startup is trying to fix that, using concepts from the sharing economy.
A new study finds the nation's first soda tax succeeded in cutting consumption of sugary drinks, but it's uncertain if the effect will be permanent.
Savory jams tap into a love affair with foods that marry salt and sugar. They let people eat local fruits and vegetables year-round.
U.S. Secretary of Agriculture Tom Vilsack is the only remaining member of President Obama’s original cabinet, and has been at the helm of USDA since 2009.
Some scientists want to boost the nutritional profile of hot dogs and hamburgers by adding seaweed to the meats.
Sick of pickles? Chef Corbin Morwick's salad of Indian spices, tomatoes and onions is a great way to switch up your cucumber game.
Brunchers won't have many more chances to enjoy Jeff Finch's chanterelle frittata. It's available only as long as foragers provide him with fresh mushrooms.
The study confirms that a diet incorporating some meat and animal products may feed more people around the globe.
Increasingly, water in Colorado is more valuable coming out of lawn sprinklers and bathroom faucets than growing sugar beets.
The booming craft beer industry is encouraging more and more upstart Indiana growers to invest long-term in hops.
Two years ago Subway removed a chemical used in yoga mats and other industrial products from its bread. Others have too, but why don’t they brag about it?
The Tribune found the regulatory system designed to protect rural communities actually exploits state laws to build more facilities that mass-produce pork.