The journey our food takes from farm to fork can be fascinating. But from eating organic to genetically modified, local or seasonal, what food is best for individuals, communities and the environment?
We started a conversation about food and race. Who gets to cook and become the face of a culture's cuisine? While our question was prompted by an interview with Rick Bayless, the issue transcends him.
The Bay Area-based Ceres Community Project recruits teen volunteers — many of whom were formerly homeless — to cook healthful meals and deliver them to local hospitals.
Whether it's olive oil that's not so extra-virgin or burgers with a hint of horse meat — Chris Elliott, founder of the Institute for Global Food Security, explains how his laboratory uncovers fraud.
During the 1930s, as Hitler was rising to power in Germany, the man who would turn out to be his most implacable foe was drowning — in debt and champagne. A new book recounts the unbelievable excess.
Instagram food photos often offer a curated image of an idealized existence. This book is not that: It pairs grainy photos of culinary monstrosities with fictional tales of the sad sacks eating them.
Headlines once warned the global quinoa boom was putting the nutritious crop out of the reach of those who grow it. New studies put those fears to rest. But bad news may loom for Andean farmers.
The agriculture industry is traditionally male-dominated. But that's changing: Over the past 15 years, the fraction of U.S. farms run by women has nearly tripled.