When meat comes from far away, it can be hard to know its history -- or its contents.
It may be March, but winter's hanging on in many parts of the country. This soup will help you make it to spring.
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.
Proposed legislation in the state legislature seeks to prohibit activists from secretly filming inside beef, pork, poultry and egg farms.
Pizza Hut ain't got nothin' on this smoky (and cheese-less) pie.
As early as April, Greek yogurt could be offered in your child's cafeteria.
Want to be authentic and also healthy on Super Bowl Sunday? Here are five New Orleans style dishes with a vegetarian and vegan twist.
Come in and warm up with this hearty, leaf-loaded stew.
In a recent editorial for the Guardian, Joanna Blythman blames vegans for driving the price of quinoa out of reach for poorer South Americans. Is she right?
In a recipe season inundated with roasted roots and tubers, try something fresh!
Chef Matthew Locricchio is not a vegetarian but with his new cookbook "Teen Cuisine," he's hoping to convince your teenager to try it out.
Hunger affects nearly one billion people worldwide. High food prices are a factor, but what drives food prices?
In much of the world, production of corn, wheat, rice and soybeans is failing to meet expectations.
Five percent of those who celebrate Thanksgiving consider themselves vegetarians. What does that mean for a meal centered on cooked turkey?
Warm up with this legume filled soup that promises to keep your belly (and wallet) full!
It's a Thanksgiving celebration today! We visit Schacht Farm to see how the birds live before we prepare the perfect Thanksgiving bird with Chef Daniel Orr.
If you've got more winter squash than you can shake a stick at, here's a recipe to give you some new tastes.