After almost nine years, Earth Eats welcomes a new producer. Also in the show, Annie describes her first impressions of local food in St. John's, Newfoundland.
Groceraunts feature seasonal menus, and they employ graduates of the Culinary Institute of America as chefs, all in the hope of appealing to millennials.
A CBC investigative consumer show ordered the DNA analysis. The sandwich chain unilaterally denies the accusation, calling the claims "absolutely false."
The celebrity chef will shut five of his restaurants Thursday. It's part of a national boycott calling on immigrants not to go to work.
From pledges to hire refugees to fundraisers for the ACLU, food businesses large and small are getting vocal about their support for immigrants.
In a weeklong festival, refugee chefs teamed up with their French counterparts to serve up feasts that fuse their culinary traditions.
For Pascal Baudar, LA is a treasure trove of edible plants and insects that he uses in unusual culinary creations.
43 Chipotle restaurants have been closed following an outbreak of E. coli, while a ground beef outbreak has been traced to a Nebraska plant.
A new report looks at restaurants' policies regarding antibiotic use in meat products. Of the 25 largest fast food chains, only five received passing grades.
Menus across the nation were supposed to post calorie counts by year's end, but the FDA has delayed the deadline.
Finding enough farmers is a challenge for chefs who want to go local, but the infrastructure is growing and more restaurants are overcoming those barriers.
The fast-food giant released a video detailing how their fries are made. It's part of the "Our food. Your questions" campaign.
It's been a long time coming, but calorie counts will be arriving on menu boards at restaurants, groceries, theaters and most places that sell fresh food.
Chefs learn about everything from keeping bees to butchering chickens to maintaining healthy soil at Chef Camp.
A new study found that food trucks in seven American cities scored as well or better on food safety inspections than restaurants.
The cost of limes is skyrocketing, making them harder to get at local bars and restaurants.
Millennials hold a significant amount of buying power, which can make or break fast food restaurants.
On Farmplicity.com, farmers can list the products they're selling and restaurants can purchase local ingredients directly from the growers.
If approved by regulators, the merger is expected to bank Sysco $65 billion next year, up from $44 billion currently.
A nearly year-old movement to increase wages in the fast food industry spread to 50 cities with yesterday's strike.