The company envisions customers picking up whatever they want, then simply walking out with it. The items are automatically billed to their Amazon accounts.
Fighting extreme poverty and failing crops caused by a three-year drought, U.N. food agencies are struggling to keep the region from succumbing to starvation.
A new process takes smoke bombs and transforms them into phosphoric acid that then goes on to be fertilizer.
A new survey finds strong public support for organic food, and suspicion of GMOs — regardless of whether people vote Republican or Democratic.
Recent scientific advances have offered some hopes of recovery to Florida's citrus industry, which has been declining over two decades due to citrus greening.
To develop a new variety of kale tailored, plant researchers are surveying consumer attitudes on the leafy green. The takeaway so far? "Be less like kale."
I was pleased to find that buttercup squash fries are very similar in taste and texture to sweet potato fries.
While the U.S. has a thriving squid industry, chances are the calamari you are eating made a 12,000-mile round trip before ending up on your dinner plate.
Despite assumptions that food allergies are becoming more common, experts say they just don't know. Symptoms can be misinterpreted and diagnosis isn't easy.
With Donald Trump's victory, farmers are hoping to profit. But most rural Americans aren't farmers. Small towns have their own priorities.
Ants in Fiji farm plants and fertilize them with their poop, and they've been doing this for 3 million years, much longer than humans.
Who's got Thanksgiving leftovers? Set aside some turkey for this pasta recipe.
Heritage turkeys descended from birds brought by British settlers that mated with turkeys native to the U.S.
If you like crispy skin, this is the recipe for you. It’s flavorful, properly seasoned with lots of citrus and herbaceous notes.
For parents with kids on special diets, holidays can mean more anxiety than fun. The solution lies in working together to plan the perfect meal.
I’m especially fond of baby squash in all their shapes, colors and sizes. Use whatever you have on hand -- acorn, delicata or pumpkin.
Food banks are increasingly saying no junk food donations. Some schools are sending healthier donations by salvaging uneaten foods in cafeterias.
Chef Mike Isabella, a renowned restaurateur, has devised some delectable spinoffs of traditional turkey accompaniments, while staying true to classic roots.
Everyone at your Thanksgiving table will be able to enjoy this vegan mac 'n' cheese.
Wild pigs are an invasive species first introduced to Indiana in the late 1980s. They're blamed for millions of dollars in damage to crops each year.