Our primate ancestors could consume alcohol 10 million years ago in the form of fermented fruit, researchers have discovered. The finding suggests that our relationship with alcohol is ancient.
You can lead children to vegetables, but can you make them eat? In one school lunch program, kids will tell you upfront what they think of your veggies — and what you should do with them.
For 40 years, Maryland's George Hastings has been shucking oysters at festivals and competitions around the U.S. And while the work can be grueling, he says he'll only quit when it stops being fun.
Paul Smith's College, in upstate New York, is among a handful of higher ed institutions offering coursework in craft beer. Be forewarned: The classes are heavier on the science than the partying.
Forget dried-out doughnuts and creepy-looking hot dogs. In cities across the U.S., patrons can fill up on gourmet grub and top off their tanks in one stop.
New brands are reshaping the apple aisle of supermarkets. Many are "club apples" --varieties that are controlled and managed by select groups of farmers.
Restricting your calories for short periods of time may be one way to counter seasonal overeating. A few studies make a cautious but encouraging case for the health benefits of regular "minifasts."
You don't need to have liquid nitrogen at your next cocktail party — but it's certainly a sure-fire way to impress your guests. Expert mixologist Dave Arnold walks you through it.
Unlike other exhaustive guides to Mexico's diverse regional foods, Mexico: The Cookbook was written by a Mexican. Margarita Carrillo's recipes aim for simplicity to lure American readers to explore.