There are few employment opportunities for deaf or hearing-impaired people. But funding, training and business partnerships with deaf-friendly establishments are slowly helping to turn that around.
As more culinary robots find their way into commercial food prep, one restaurant in San Francisco called Creator is hoping to strike a balance between high tech and the human touch.
Hell's Backbone Grill is an acclaimed restaurant founded nearly 20 years ago at the edge of the Utah monument. Now, amid controversy, its owners are battling Trump's plans to downsize the land.
The United Nations says nearly one-fourth of food purchases in hotels and restaurants are thrown away. Luxury properties in Mexico, India, and elsewhere are trying programs to bring that figure down.
Police say a man fired a handgun into Louie's Grill & Bar in Oklahoma City and turned to flee. But he was confronted by two men who saw what was happening and then got their guns.
Before the Soviet period, "Russian food had color," says Vladimir Mukhin of Moscow's world-famous White Rabbit restaurant. He aims to honor those flavors, as well as locally source his ingredients.
After hurricanes Irma and Maria, these chefs defied the destruction, kept their restaurants open and fed hungry victims. Will they be finalists for the culinary world's prestigious James Beard Awards?
A high-end Bangkok bistro has devoted its entire menu to insects, hoping to entice intrepid eaters to try what's been called "the future of food." But will haute bug cuisine catch on in other places?
A Toronto pop-up restaurant serves food prepared by chefs living with HIV/AIDS. NPR's Elise Hu talks to Joanne Simons, CEO of the Casey House hospital, about how the eatery breaks down stigma.