Washington has followed California’s example with a law to phase out eggs from caged hens, but the legislation uses egg industry definitions for “cage-free.”
Indians, along with the Nepalese, Pakistanis and many others, have been cooking with it for centuries. As Americans now embrace this ingredient with gusto, will its culinary heritage get blurred?
Under pressure from Florida lawmakers, the Trump administration is taking steps to protect domestic tomato growers from Mexican competition.
Valerie Castile's $8,000 gift to a Minnesota high school wiped out lunch debts for about 100 students. Her son, a cafeteria worker who often bought lunch for needy kids, was killed by police in 2016.
The seafood industry has some well-publicized problems: from overfishing to contaminants that make their way into fish. Now, a handful of startups aim to offer a "clean" alternative grown from cells.
Enrique Olvera's restaurant Pujol has made multiple "best-of" lists, but he nearly didn't have a culinary career. His new cookbook is inspired by the perfect imperfections of Mexican home cooking.
Every Sunday, Farmhouse Tavern plans how to sell out of perishable food and open bottles of wine so it can shut up shop with an empty refrigerator for the next three days, when it is closed.
Serve Chef Arlyn Llewellyn's Chile Verde in a bowl with rice and cheese, or as a filling for crispy-shelled enchiladas.
Spring is the best time to harvest dandelion leaves, and Chef D has got a great recipe!
Make your bowl your own, but be sure to make extra gingered-turkey meatballs, and freeze them for another dish.
Here's the perfect filling for your homemade pita pockets. And you don't even have to cook the chickpeas!
In this recipe, you don't sacrifice texture or flavor by using whole grain flour.