Good for your taste buds, bad for the economy: U.S. has its largest cheese surplus in over 30 years.
Throughout the Midwest, a new farm-to-table strategy is giving a boost to some farmers. We visit pizza night at Stoney Acres in Athens, Wisconsin.
Tomatoes on Jeff Mease's farm make it onto plates at his restaurant Lennie's. Succotash with corn, peas. Living Roots doesn't want USDA organic certification.
It's cheap, it's convenient and it's a staple for many young Americans. Pizza is a big player in children's diets.
A program in Boston is whetting kids’ appetites for local produce by taking them on a tour of the food system, from seed to market to plate.
Businessman Jeff Mease envisioned adding Asian water buffalo to his southern Indiana farm so he could milk them for cheese. But, that's not possible. Now what?
Running out of ideas for the season's last zucchinis? You'll definitely want to try this out!
Hosting a dinner party? Prepare homemade dough and a few sauces ahead of time, and invite guests to bring their favorite toppings!
Pizza Hut ain't got nothin' on this smoky (and cheese-less) pie.
Prepare a battery of vegetables and encourage your kids to top these pita pizzas however they like.
We take a look back at 2012 with highlights from four of our favorite interviews. Then a recipe from our archives -- homemade thin crust pizzas pies.
Critics and commentators have weighed in on the First Lady's new school lunch guidelines, and potato farmers are the only ones complaining.
In another blow to increase the healthiness of school lunches, pizza sauce is considered a vegetable.
Preparing food can be just as enjoyable as eating the food, especially if you involve your kids. Veggie pizzas are a fun way to let your kids be creative.
Wisconsin protesters enjoy donated pizzas from an eco-friendly pizza store.
A panel entitled at the Food in Bloom conference analyzed some of the deeper meanings behind food and drink consumption.
"Mrs. Q" is an anonymous elementary school teacher in the Midwest who has resolved to eat school lunches every day in 2010 and document her experience.
Chemist Leigh Krietsch Boerner explains why pizza stones produce such scrumptious crusts.