Craft beer is booming, but it is not very popular in the African-American community and there are few black brewers. The first craft beer festival for African-American brewers aims to change that.
The Smith family foundation aims to build a chicken business in Africa, but the extensive project is costly and difficult, and Rwanda cannot yet support a modern poultry industry without aid money.
Louisiana crawfish have invaded waterways in Germany's capital. Wildlife officials licensed a fisherman to catch them for chefs, hoping a taste for "Berlin Lobster" might control the invasive species.
When harvests are bad, Native Americans in the region may go without rice for the year. And there have been a lot of bad years lately, as climate change causes more frequent and severe rainstorms.
Scientists are learning more about how our gut microbes may influence dieting. A small new study finds successful dieters have a different mix of bacteria than less-successful dieters.
Robuchon won more Michelin stars than any other chef. He embraced his role as a steward of France's cultural treasures and rejected pretentiousness. After all, his signature dish was potato puree.
A European court tightens rules on genetically engineered foods while the U.S. approves a "bleeding" veggie burger that relies on gene editing, sending mixed messages to the industry and consumers.
Should we concentrate farming in a small area, or spread it out to reduce the environmental impact? It's a dilemma farmers face as they feed a growing planet. A new study weighs in.