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.
From Celiac's disease to gluten sensitivity, to low-carb diets--food scholars talk about what's going on with wheat.
In a food landscape dominated by multinational conglomerates like Frito-Lay and PepsiCo, the small town of Hanover, Pa., has produced homegrown snacks for a century and is still thriving today.
Some food pantries are benefiting from home chicken keepers' desire to keep collecting the birds as pets, which results in more eggs than they can handle. But sometimes it can be hard to find takers.
While it may seem that heaps of plastic from meal kit delivery services make them less environmentally friendly than traditional grocery shopping, a new study suggests that's not necessarily true.
Interest in grits is rising because of heirloom corn varieties and the backing of master chefs. But the Southern staple has deep roots that wind through economics, race, politics — and nostalgia.
Gefilte fish dish can be made from fresh fish or frozen fillets. It's sold in jars at the supermarket. Turns out there's one more version. It might make you laugh — or go "yuck."
Some environmentalists say food production needs a fundamental reboot, with crops that stay rooted in the soil for years, like Kernza, a prairie grass. Even General Mills says it likes the idea.
Victims are still stigmatized; many keep their trauma a secret. A new shop offers survivors an income stream, sometimes for the first time in their lives, by selling their homemade traditional foods.
Kwame Onwuachi's new memoir, Notes From A Young Black Chef, isn't just about his rise from poverty to celebrated restaurateur. It's also a meditation on being a black man in a rarefied world.
In the long-running war between farmers and weeds, it's advantage, weeds. Scientists in Kansas have found examples of the dreaded pigweed that are immune to the newest weed-killing technologies.
There's a growing debate between congress and the USDA about how to help out farmers who’ve lost their grain due to flooded storage bins.
Most beef cattle receive antibiotics in their feed to prevent liver abscesses while eating a high-energy diet. There's growing pressure on feedlots to stop this — and some have. But it's costly.
The seeds are free for any Cherokee, but recipients have been limited because demand is so high. Collecting the seeds has been difficult and emotional, but the program has helped unify the community.
A study ties an estimated 4,300 premature deaths a year to the air pollution caused by corn production in the U.S. In some regions, the per-bushel health costs exceed the corn's market price.
The American Academy of Pediatrics and the American Heart Association, in a joint statement, endorsed taxes on sugary drinks, restrictions on marketing to kids and incentives for healthier purchases.
Chickpeas are trending! Find out why in this wrap up from Alex Chambers.
Many U.S. chefs and retailers prefer intact fillets that constitute a single portion. That demand is driving overfishing for young fish that haven't reproduced. A new campaign aims to change that.