A new study warns that more than 40 percent of the world’s insect species are at risk of extinction, and a third are endangered.
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.
General Mills has recalled all 5-pound bags of Gold Medal unbleached flour after detecting Salmonella in a sample.
In West Virginia, mining jobs have been declining for years, and there have been few other options to make a living. The Appalachian Beekeeping Collective is hoping to help turn that around.
Less than a half-ounce of red meat per day: That's how much a new report says we should eat to meet nutritional needs and help save the planet. Americans on average now eat four to six times as much.
Passengers who get on the train before the morning rush hour will also qualify for free tempura. The offer is an attempt to reduce overcrowding on the city's most jam-packed route.
"Grain" has been limited by federal law to four crops: corn, wheat, rye and barley. But a broadened definition has been proposed, sparking more experimentation and creativity in the whiskey industry.
The Rooster brand, ubiquitous in the U.S., is now being exported to Thailand, where Sriracha was born. But many Thais who taste the U.S. version are not impressed. "I wanted to gag," says one.
Ditching carbs can led to quick weight loss, but can you really stick with it? Here's the science on eating carbs smarter to keep you sated and healthy.
Nigerian researchers are developing better strains of the starchy staple called cassava to help boost food security in Africa and Asia.
A traditional Japanese preparation of persimmons called hoshigaki is starting to trend in the U.S. thanks to social media. It turns ordinary persimmons into the Kobe beef of fruits.
A new study shows that when ads made hedonistic marketing claims, such as "exotic" or "delicious," rather than targeting environmental interests, more people were willing to try eating insects.
The Food and Drug Administration is inspecting less food these days, thanks to the shutdown. And while that has raised questions about food safety, the food business is largely carrying on as usual.
A federal court rules that a so-called "ag-gag" statute is unconstitutional and violates free speech protections.