food

Gefilte fish can be a hard sell even in its standard savory form. But some European Jews like it sweet, a preference that, surprisingly, overlaps exactly with a geographic and linguistic divide.

When healthier school lunch standards went into effect, many worried kids would toss their mandated veggies. But researchers say letting kids pick what they put on their tray can cut down on waste.

From tasty tempura to gross gruel, hospital meals across the globe vary wildly. Highbrow institutions in China and India have long served top-notch food. U.S. hospitals are starting to follow suit.

Making challah for the Jewish New Year lets the baker take a moment to reflect on life's blessings. The bread can be shaped into the traditional round, or a lion or bird to echo Bible verses.

Maximus Thaler really puts his money (or, at least, his morals) where his mouth is when it comes to food waste. He's a dumpster diver. And he's happy to share tips for foraging from trash bins safely.

The latest report in response to the horse meat scandal of 2013 reminds us that the potential for fraud in the food supply is high. But scientists are working to predict and prevent the next incident.

Reports that Starbucks is testing a new coffee drink for autumn that incorporates "toasty stout flavors" has set off a debate over how such a concoction might taste, and whether it's a good idea.

Once a high-end fad, salted caramel desserts have made inroads into the most mainstream of American food chains, TGI Friday's. Maybe it was inevitable, given our historic cravings for salt and sweet.