Memphis Meats, a startup company that has just raised $161 million, says it has a "clear path" to bringing cell-based meats to market. Yet the company and its competitors face challenges.
Farmers got more than $22 billion in government payments in 2019 — and most of the money came through a program that Congress never approved. It's the highest level of farm subsidies in 14 years.
Many Jews were forced to convert during the Inquisition, a history often lost to their descendants. Finding recipes adhering to Jewish food customs helped one woman unearth her family's hidden past.
Delivery service could make it easier to access fresh, healthy food in these areas, a study finds. It lends support to a pilot program that lets people pay for these groceries with food stamps.
From infant mortality rates to access to cancer treatment, stark health disparities exist between blacks and whites. One Michigan experiment to address that starts with money made from hospital food.
Over 11% of U.S. households worry about running out of food and rationing what they have. Meanwhile, 2 in 5 adults are obese. Research suggests the links between the two are stronger than we think.
America's supply of sugar is shrinking because of a poor sugar beet harvest in the northern Midwest. As a result, the U.S. will import more sugar this year than it has in almost 40 years.
The theme of the work in the Vatican's St. Peter's Square is welcoming strangers. "The bag is a metaphor for nourishment ... the idea of bringing something to the table," says artist Timothy Schmalz.
A competition brought hundreds of architects, designers and engineers together to build a mini version of the Italian city out of Snickers, Mars bars, Jellybeans, cereal, gummy bears and more.
A new study finds time-restricted eating helped overweight people who were at high risk of developing Type 2 diabetes to lose about 3% of their body weight, reduce belly fat and feel more energetic.
"Chilly" by Miami standards isn't really all that cold. But any sign of sweater weather is enough to get the long lines forming for fried sticks of dough dipped in thick hot chocolate.
Elephants, snakes and crocodiles? Researchers around the globe faced risky situations to gather wild relatives of key foods. That genetic pool could be vital to helping crops adapt to climate change.
Dairy farmers in Massachusetts are using food waste to create renewable energy. Each farm produces enough to power about 1,500 homes. This helps prevent the release of methane, a greenhouse gas.
It's hard to manage chronic conditions without a steady source of healthy food. That's why health care providers are setting up food pantries — right inside hospitals and clinics.
Once the stuff of high-end cuisine, mutton consumption tanked thanks to competition from the cattle industry and GIs fed up with rations. Fans say it's time to re-embrace this underappreciated meat.
Thanksgiving might be the most Oaxacan holiday in the U.S.; Guelaguetza, the name of the Lopez family's award-winning Los Angeles restaurant, is a Zapotec word meaning "to give and receive."
Two large companies plan to capture natural gas from manure-filled ponds, turning it into clean, climate-saving energy. But some neighbors just want the ponds gone.
A former sous chef at Antarctica's McMurdo Station is making cakes inspired by her colleagues' research projects. She says cake can be a gateway to conversations people might otherwise shy away from.
In California, fines are being levied against winemakers who violate environmental laws, but activists say they are a drop in the bucket compared to the damage.
Written on four tablets, three of which date back no later than 1730 B.C., the recipes are considered to be the oldest known. And they taste pretty good, says a scholar who re-created them.
Activists delivered a petition with 1.5 million signatures to the agency in an effort to stop a rule change that would end automatic enrollment in free school lunch for nearly 1 million kids.
When Suriya Paprajong arrived in Greenland in 2001, he didn't even have a coat. These days, his eatery in Qaqortoq, population 3,000, is a local favorite, melding Thai flavors with an Arctic twist.
In her new book, Charlotte Druckman asks over 100 female chefs and food writers if there are any words or phrases they wish people would stop using to describe them. One word was a bit of a surprise.
More lower-alcohol, lower-calorie beers are being marketed as part of an active lifestyle, and are even being offered after long runs or sporting events. But scientists say to be wary.
Drier, hotter weather — as well as drastic episodes of rain, hail and cold — has affected alcohol levels, weeds and harvest. The government is trying to help, but can France adapt quickly enough?
