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.
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.
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.
More than 70 New York City restaurants are pouring their discarded shells into the Billion Oyster Project, through which students recycle and transform them into healthy reefs in once-toxic waters.
The protests take place every summer in Oaxaca City. They come as tourist season kicks off and interest grows in the Mexican state's heralded cuisine. Restaurateurs say the chaos keeps customers away.
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.