What Makes Wagyu Beef Smell So Good? Science Explains
The Japanese beef is considered a luxury, with plenty of fat and its super-soft texture. New evidence could explain what's behind its sweet smell.
food
Paul Hollywood Recounts His 'Baker's Life,' From Ginger Biscuits To Fancy Cakes
Paul Hollywood shot to fame as the gimlet-eyed judge on the Great British Bake-Off. His new book is a memoir in recipes, beginning with childhood favorites and ending with special-occasion bakes.
Minnesota's Farmer Crisis Line
The Minnesota Department of Agriculture has relaunched its Farm and Rural Helpline to help farmers in the state deal with the uncertainties of a difficult profession. Meg Moynihan discusses details.
The Aleppo Sandwich: Searching For The Flavors Of A Home Lost To War
For decades, a legendary sandwich shop in the Syrian city was a pilgrimage site for locals and visitors. Could it have survived the civil war? It would mean some part of Aleppo is still there, too.
A Rare Find: Trailblazing Female Designer's Unpublished Family Cookbook
Magazine art director Cipe Pineles helped pave the way for creative women in publishing. She also illustrated her mother's Eastern European recipes, but for 70 years the manuscript lay undiscovered.
Is It Time To Catch The Wave Of Rebounding Atlantic Bluefin Tuna?
New England fishers say it's been decades since they've hauled in so many tuna, and some in the industry are urging higher quotas. But some environmental groups fear the population is still imperiled.
Chinese Lovers Of French Wine Are Snapping Up Bordeaux Vineyards
China's wine consumption has exploded in recent years. The Chinese are now the biggest foreign investors in Bordeaux, France's vaunted winemaking region. That's made some local residents uneasy.
You Can't Hide From Calorie Counts: FDA Will Implement Obama-Era Rule
The FDA had previously halted the roll out of rules requiring chain restaurants and other food establishments to post calories on menus. Now, the agency says the rules will be in place by May 2018.
'A Taste Of Paris': How The City Of Light Became The City Of Food
In his new book, food historian David Downie takes readers on a gourmet jaunt through time to reveal how the French capital became a gastronomic powerhouse. (Hint: You can thank Rome.)
Shark Fin Trade Faces Troubled Waters As Global Pressure Mounts
Congress is once again considering a federal ban on shark fins, used in soup. But scientists are divided about whether a ban is the best way to protect the creatures, which are imperiled worldwide.