food

A company called Terressentia that uses a chemical process to age bourbon not in years — but in hours — is unsettling an industry that is long-soaked in history and tradition.

The green health halo hovering over kale glows brightly, and the company is putting it in breakfast bowls in nine Southern California locations. Will it help brighten up the Golden Arches?

More than a century ago, Puerto Rico used to produce world-class coffee. Now farmers there are trying to rebuild the industry by focusing on growing higher-quality beans, which command higher prices.

Cities in California have been ordered to cut water use. Farms have not, yet. Inside the industry, there's a quiet debate: Does it makes sense to invest in water-conserving tech now — or later?

Today, the average American eats about a half pound of lamb per year. Now lamb producers are setting their sights on Muslim consumers. But first they'll have to learn how to market to them.

Nora Pouillon writes about her lifelong devotion to food in a new memoir, My Organic Life. Her restaurant has been a fixture in the Washington, D.C., food scene since 1979.