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?
The giant pot of dark brew brimming with beef, spices and herbs sits near the sidewalk on a busy street in Bangkok, where it is constantly stirred by a member of the third-generation-owned restaurant.
New evidence from Japan's Lake Shinji suggests that the widely used family of pesticides called neonicotinoids, already controversial for harming pollinators, could pose risks to fish as well.
In a new book of essays, writers such as Claire Messud and Edwidge Danticat share stories of surviving dark times and the foods entwined with those memories. Think of it as a cathartic dinner party.
Brussels sprouts used to be scorned. Now they're trendy. And one reason for their renaissance sits tucked away in a basement storage room in the Netherlands.
In addition to handing out candy, places that display teal pumpkins also give out non-food items such as glow sticks or stickers. The movement took off quickly on social media and continues to grow.
A vast new analysis looked at 15 different food groups, like nuts, fish and red meat, ranking them based on how they influence health and the toll they take on the planet.
In 1968, a survey found that African Americans paid more money for lower-quality groceries and struggled for access to fresh food, among other inequalities. Today, those same battles persist.
Fertilizer runoff is fueling the toxic algae bloom in the Gulf of Mexico. Farmers could help by growing crops in rotation to reduce the need for fertilizer. But it's unclear who will buy them.
Men have long commanded the pizza-making scene, creating what one female champ calls a "macho problem." But that's starting to change as more women open pizzerias and gain recognition in the field.
McDonald's employees in Marseille are fighting to save their restaurant. For them, McD's isn't a capitalist giant; it's a vital community anchor in an under-resourced immigrant neighborhood.
Palm oil plantations have led to widespread deforestation in Indonesia. But now some farmers are turning to a different crop — damar, a kind of anti-palm oil, grown in forest-based farms.
The drive to make more milk has had an unsavory side effect: Cows have become more genetically similar and less fertile. Scientists are trying to recover valuable genetic variation that was lost.
"Restaurants and cafés are in many ways the lifeblood of espionage," says Amaryllis Fox in a new book. They're ideal places to clandestinely meet people with access to a government or terrorist group.
There's not a ton of room to grow grapes in Bolivia; many of its vineyards are located in mile-high mountain valleys and foothills. The country's wine output may be small, but it's winning big awards.
