Under new federal rules, pork companies can hire workers to do some tasks currently reserved for federal inspectors in hog slaughterhouses. Critics say it's a move toward privatization.
What would Robinson Crusoe have done with a watermelon cuber? His spirit of ingenuity lives on in the kitchen, as inventive cooks still think beyond the norm of conventional kitchen tools.
A stowaway from China, the spotted lanternfly, is eating its way across Pennsylvania, killing trees and grapevines. Scientists are considering importing the bug's natural enemies from back home.
U.K. tween Omari McQueen began to cook at age 7, when his mother experienced paralyzing migraines. It wasn't long before he appeared on TV, opened a trendy food hall booth and sat on an expert panel.
Purple sea urchins are devouring the kelp forest off California's coast. To help the forest survive, researchers are trying to make these urchins a delicacy on menus at seafood restaurants.
The lack of a border has contributed to a booming dairy business between Northern Ireland and the Republic of Ireland – the types of dealings experts say helped make peace between the two a reality.
Some 14 million U.S. households are struggling to get enough to eat — a return to pre-recession levels. The USDA data comes as the Trump administration proposes tightening eligibility for food aid.
A poor diet can lead to vision loss, experts say. For a teen, it's certainly rare, but a new case study documents blindness in a boy who ate lots of chips, white bread and bits of processed meat.
Deep inside the company that dominates the business of ketchup-making, there's a man who makes sure that every squeeze of this all-American condiment comes out just right. He's the Ketchup Master.
Jasmine Cho makes cookie portraits of people like Takao Ozawa, who was denied U.S. citizenship on the basis of race in a landmark case. Her goal: to make social justice lessons more palatable.
Consumer groups are urging the USDA to change labeling rules for processed meats. They argue that "uncured" and "no nitrates added" labels may falsely lead people to believe these meats are healthier.
Though it may seem like the gig economy has ushered in the mobile work style from restaurants and coffee shops, the fact is that working and eating have been intertwined since ancient civilization.
If you relish puns, then you'll love a new game that gives you two food-themed topics to blend into one deliciously bad joke. The food pun is so beloved, there's even one in the story of Adam and Eve.
Dining out can be fraught with hidden perils for people with food allergies. European allergen disclosure laws have made restaurants highly aware of the issue. But U.S. rules lag.
Sargassum, a stinky algae, is choking beaches in Mexico and the Caribbean and wreaking havoc on the ecosystem — and tourism. From fertilizer to food, locals are experimenting with new uses for it.
A fungus that has destroyed banana plantations in Asia is now in Latin America. The disease moves slowly, but there's no cure, and it could mean calamity for the continent's banana industry.
The number of pigs in China is falling rapidly due to an epidemic of African Swine Fever. It's affecting farmers and consumers across the world, because China produces half of the world's pork.
There are many elements to consider: climate, animal welfare, greenhouse gas emissions, land use. And with so many factors at play, sometimes the answer gets complicated.
The way we produce food and manage land must change radically if humans hope to avoid catastrophic global temperature rise, according to a new report by the United Nations panel on climate change.
Americans have a torturous relationship with fast food. We vilify it but also view it through a nostalgic lens. A new book explores this complicated yet seemingly unshakable bond.
Studies are revealing new, unintended threats that neonicotinoid pesticides pose to insects. The chemicals, widely used by farmers, are difficult to control because they persist in the environment.
As millennials continue to fuel the decline in wine sales, some alcohol brands are making health claims as a way to attract consumers. But this has scientists and health researchers on edge.
Thirty years ago, if you walked into a deli in Washington, D.C., you might find a dish called "Watergate Salad." And it's not bad. Soft. Tangy. You can taste why this caught on. And why it went away.
Some startups are making synthetic versions of animal proteins for use in foods from smoothies to baked goods. The goal: to reshape the food supply without the environmental footprint of livestock.
New research suggests allergies to sesame are comparably prevalent as those to some tree nuts. The findings come as the FDA weighs whether to require sesame to be listed as an allergen on food labels.
