The locavore food movement has embraced the "Indiana Banana."
Changing the food system is more complicated than simply "voting with your fork." Author Ted Genoways brings to light the challenges family farms face today.
Dare to go monochromatic with this vibrant green salad.
Michael Jacobson led the fight against "junk food" for four decades. He's now stepping down as president of the Center for Science in the Public Interest.
Kubeh soup features braised beef stuffed into dumplings. Brought to Israel by immigrants, this dish has become one of the nation's culinary treasures.
Jocko Fajardo grew up in Arizona eating Mexican food, but his go-to comfort dish is a Chinese-American classic with a little Mexican thrown in.
That stings! A new study suggests that genetic material in the pollen-rich diets of worker bee larvae ensures that they never grow up to be queens.
Chef Daniel Orr puts together a beautiful pizza with bright, fall greens...and bacon!
Want to eat more veggies? You won't even realize this BLT is vegan and full of vegetables.
Fresh herbs are some of the most perishable items in the produce section. And yet, shoppers are forced to buy amounts that are bound to go wasted at home.
Irma smashed through some top areas of fruit and vegetable production, destroying half of the citrus crop in some areas and housing for seasonal workers.
Since the seventh century, salt has been raked in and collected from shallow pools in marshes on the French coast. The local food movement is reviving it.
Most American Indians are lactose intolerant, which means they need to find nutrients outside of dairy. Traditional cooking methods can be key to good health.
When Yasaman Alavi misses Iran, she puts up a pot of rice and adds saffron water and barberries for a Persian twist.
Drying herbs changes their flavor, which is why I like to use other methods for preserving herbs. Here are three ways to keep those flavors fresh all year long.
Fish sticks with less fish. Lunchmeat with less meat. Central Europeans say packaged foods sold there have lower quality standards than same brands in the West.
Two years ago, Carolyn Beans thought she had what it took to coax a bounty out of her tiny urban garden. She was wrong.
Lobstering has traditionally been considered a man's job. But Maine's lobster fleet has a growing number of women who are running their own boats.
Gathering the flowers of the greenthread plant for tea connects this Navajo schoolteacher to her grandmother. Drinking the tea helps her avoid sugary sodas.
Collard greens was the first dish Dadisi Olutosin learned to make when he was a young boy. Today he adds some international touches.