American consumers waste one-fifth of the food available to them. Here's how to reduce that figure this Thanksgiving.
Can egg-less mayonnaise really be called "mayo?" Unilever, maker of Hellmann's mayonnaise, is taking the issue to court.
Vivian Halloran curated an exhibition of historical books about American food. Radish sandwiches as a snack. Two stories from this year's record corn harvest.
Planning meals at the Community Kitchen of Monroe County takes creativity and adaptability. Chefs competing in the 'Chef's Challenge' should take note!
Chefs are figuring out how to stealthily add mushrooms to ground beef to cut fat and calories without sacrificing flavor.
If the news that some ice cream doesn't melt makes you want to create your own, you've come to the right place!
These crackers are blank slates for whatever toppings you want, from sesame seeds to parmesan cheese to rosemary.
How did we get here? Maureen Ogle gives us a history of U.S. meat production. Papaya plus kohlrabi in a salad. Universities work to alleviate world hunger.
Cold brew coffee keeps 'em dancing late into the night at The Bishop. Bok choy and kale with Asian flavors. Farmer Teresa Birtles grows for local chefs.
Please the palate and the eyes by putting color on your plate. Here are five food blogs to spark your inspiration.
Last year's preserves, fire-roasted chicken and coconut cake topped picnic menus at early U.S. Memorial Day celebrations.
Beginning farmer Adam Phelps talks about his daily struggles. The beginning of the local food movement with Harvest. And, asparagus for the beginning of spring.
Quick! Pick up some ramps from a local forager and pickle them. Mike Siberz has become one with the bread at Feast. And, Mark Winne talks food policy councils.
Ahead of Cinco de Mayo, we learn about the history of corn tortillas and we learn how to make them. Jana Wilson attends poultry shows. Asian carp for dinner?
Pour yourself a cup of coffee and read stories by these award-winning authors and bloggers.
We’ve compiled a list of food blogs with inventive recipes utilizing some pretty unique ingredients.
Microbiologist Rachel Dutton studies cheese and its microbes. Chef Bob Adkins presents an easy cheese making tutorial. And, time for barbecue!
Believe it or not, it's time for farmers markets! Robin Hobson gives us a behind-the-scenes view. And, will the wacky winter weather impact wild edibles?
Parents often struggle to get kids to be adventurous eaters. Our experts have some ideas. Bread baking at Muddy Fork, and Brussels sprouts paired with polenta.
Life is better when I plan what we eat. It saves us money, regulates what we put in our bodies and means my kitchen is always stocked with good food.