Apple Cider from Musgrave Orchard. Biscuits, roasted chicken from Chef Daniel Orr's kitchen. And Sharon Palmer answers your questions about plant-based eating.
New York and Chicago's Food Film Festival has seen a spike in submissions for documentaries that follow foods from farm to table.
Celebrate a flawless fall day with an afternoon of leaf-crunching sweetened with spice-filled treats
The U.S. Government Accountability Office said the U.S. Department of Agriculture used bad data to justify new poultry inspection rules.
The students are back! Big Red Eats Green wants to introduce them to local options for their off-campus eating. And, chia seeds for breakfast and caprese salad.
Round out the dog days of summer with this dairy-free take on a back-porch classic.
Would you eat it? The world's first completely lab-grown hamburger has ignited a sizzling debate.
Welcome summer with these refreshing salad rolls -- perfect for potlucks and cookouts!
The H7N9 bird flu has Chinese consumers concerned about one of their favorite fast foods.
If you build it, they will come. Or, at least that's what the Bloomington Community Orchard hopes! And, we're cooking an all-vegan Cinco de Mayo.
Riding a wave of new research on microflora and health, a study published this week suggests a link between the critters in our bellies and heart disease.
Kiss winter tubers goodbye and enjoy these spring stalks while you can!
When meat comes from far away, it can be hard to know its history -- or its contents.
These iPhone apps are easy, portable ways to help you eat the way you want. The best part? They’re absolutely free!
It may be March, but winter's hanging on in many parts of the country. This soup will help you make it to spring.
Stephanie Weaver shows us four variations on the theme of chocolaty goodness.
Hosting a dinner party? Prepare homemade dough and a few sauces ahead of time, and invite guests to bring their favorite toppings!
Feeling low on power? These orbs of goodness pack a punch!
Don't know what to do with those random veggies you bought last week? Sara Conrad's got you covered.
Betrayal, mystery, controversy, and a host of characters as big as Europe -- it's no story; it's the ever-widening horse meat scandal.