Researchers can differentiate harmless strains of E. coli, which are naturally present in most warm-blooded animals, from the nasty Shiga toxin-producing kind.
For the first show of 2017, we highlight vegan recipes that don't skimp on flavor. Chef Arlyn Llewellyn's veggie burger with garlic aioli is seriously spicy.
Some scientists want to boost the nutritional profile of hot dogs and hamburgers by adding seaweed to the meats.
Farmer Dave Fischer and Gregg Rago of Nick's English Hut joined forces almost a decade ago to get locally-raised meats onto customers' plates.
Ahead of federally-mandated menu changes, McDonald's is voluntarily posting nutritional information alongside menu items.
McDonald's has announced plans to open its first-ever exclusively vegetarian locations in the Indian cities of Amritsar and Katra. Could the US be next?
Federal regulations coming next year will require many restaurant chains to list the number of calories in the food they serve.
We speak with Tracy Hunter, a third generation beekeeper. Bees are in trouble and two filmmakers want you to know. And, beets and honey make a sweet condiment.
The USDA now says you can "Be Inspired" to cook pork less, but one state has made it illegal for restaurants to cook rare beef. The pink meat controversy!