Only 1 percent of Italians have celiac disease, similar to the rest of the world. But since gluten is everywhere, there's high public awareness about it and more than 4,000 gluten-free eateries.
Sour beers are made by deliberately adding microbes to create complex brews with a crisp, acidic taste. But that process takes lots of time and money, resulting in a pricey final product. Until now.
There's a new contender in the century-old quest for perfect, guiltless sweetness: allulose. It's sugar — but in a form that our bodies don't convert into calories. Perfect? Not quite.
While the drought has put a strain on California agriculture, its farms actually set a record for total sales — $54 billion — in 2014. How? By pumping more water from their wells.
More than 21,000 are out of work this year from California's drought, a study says. The majority are farmworkers, and those lucky enough to have a job are often working longer hours for less money.
Many vintners in southern France used to make a few bottles of rosé only for themselves. Now demand for the pale, dry wine has skyrocketed, transforming the lives of the region's winemakers.
Some scientists carry on the tradition of eating the animals or plants they study: leeches, tadpoles, 30,000-year-old bison. Darwin did it first, but why do it at all? Call it all-consuming curiosity.
We've never been more connected as a society: tweeting, texting, vining. But when it comes to eating, more of us are going solo. And even when we do have table companions, we may be tuning them out.
American and Canadian chefs are learning what Mexicans have long known: a bluish fungus that infects corn kernels is delicious. And now scientists want to figure out how to grow it on corn on purpose.