The living-history museum in Virginia re-creates 18th-century recipes in its restaurants using ingredients grown in the traditional way onsite. But some modern palates aren’t too keen on the taste.
The restaurant business can be tough on your mental health, and has led some chefs to suicide. Chef Patrick Mulvaney is helping Sacramento kitchen workers learn the warning signs and ask for help.
Bad food on top of a bad workday is ... bad. So some co-workers have created a bright spot — a good meal. And while the food is yummy, the care that goes into making a homemade lunch is even better.
Vegetable-based dishes may be better for the Earth but don't always sound seductive on menus. Marketers, researchers and food chains think they know how to get meat lovers to make the swap more often.
As public funds for agriculture research shrink, companies and industry groups have filled the gap with conditional support.
Ghraoui chocolate in Damascus was a place fit for queens — literally. But the family that owned it since 1805 moved from war-torn Syria to Hungary to start over, and ended up thriving.
GMO opponents say they want more rigorous testing by the FDA. But the study reinforces the idea that people may be reticent to learn facts they find morally upsetting, says one of the researchers.
As the climate gets drier, researchers are looking again at an alternative method to grow rice — a crop that feeds millions of people — that uses less water. But support for the technique is mixed.
Susan Mintert, Host of Indiana Home Cooks Podcast shares her recipe for a warming chili with some unexpected seasonings.
You choose how to pop your popcorn, but once it's popped, follow these easy steps for making it sweet and crunchy.
This honey-cinnamon mascarpone cheese dip is perfect for holiday entertaining or quiet nights around the fire. Serve with sliced apples, pears and pumpkin crackers.
Dilly beans are zesty and crispy, with an irresistible twang of salty, garlicky vinegar.
Nocino is a seasonal spirit made from local green walnuts. It's great on its own or mixed into cocktails like this one from former Cardinal bartender, Chris Resnick.
Custardy on the inside, crispy on the outside, okonomiyaki are the ultimate comfort food.