Since 2005, San Francisco's La Cocina has helped low-income entrepreneurs grow their businesses. Some went on to recognition from the prestigious James Beard awards. A new book tells their stories.
In a new study, researchers pinpoint the genetic mutation that transformed almonds from toxic and bitter to tasty and sweet.
Grocery stores are full of food with labels like organic, cage-free or fair trade that appeal to a consumer's ideals. But there's often a gap between what they seem to promise and what they deliver.
Indiana farmer Liz Brownlee heads to the nation's capital to testify on behalf of Indiana Young Farmers.
Many organic farmers rely on plastic as a form of mulch, but it ends up in landfills. Biodegradable plastic could help, but some worry about its long-term effects on soil health and the environment.
While the seaweed has a lot of things going for it in terms of nutrition and climate friendliness, the lack of infrastructure to process it and people's tastes have not been quick to adopt it.
Retailers that accept SNAP benefits must stock a variety of staple foods, including a minimum number of fruits and vegetables, meat, dairy and grain options. Now there's a fight over what counts.
A single durian could fetch $100 in China, where appetite for the spiky, pungent fruit is booming. Now Malaysia wants to make durian a leading export, and the rush to plant and invest is on.
As executive chef and co-owner of Dooky Chase's restaurant, Chase made the eatery a hub for the African American community of New Orleans and a meeting place for pioneers of the civil rights movement.
Since the 1800s, these cafes have flourished in Mumbai. They've helped keep alive the culture and cuisine of Parsis — Zoroastrians who fled Persia centuries ago. Now, that tradition is fading.
From King Tut's tomb to Noah's ark, This large-kernel wheat sure has some good stories!
Confusion over whether a food is still safe to eat after its "sell by" or "use before" date accounts for about 20% of food waste in U.S. homes, the FDA says. The new wording aims to clear that up.
From pre-Incan to Viking-inspired to a George Washington porter, these beer scientists devote their resources toward re-creating age-old flavors. And sometimes that leads to some sticky situations.
Though a new study shows that eating unprocessed food is healthier, home-cooked meals require resources that food experts take for granted, such as money and time, the authors of a new book argue.
To be certified, a business must operate according to three principles of sustainability: people, planet and profit. B Corp wineries are investing in farmworkers, but some say it's still not enough.
A new study finds that women who ate a low-fat diet and more fruits, vegetables and grains, lowered their risk of dying from breast cancer. But which of those factors provided the protective effect?
"Landmark" study finds a highly processed diet spurred people to overeat compared with an unprocessed diet, about 500 extra calories a day. That suggests something about processing itself is at play.
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.