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.
After matadors kill bulls, restaurants and butcher shops will sell the meat during bullfighting festivals. One Madrid restaurant sells it all year long, despite opposition from animal rights groups.
Dozens of food companies have promised to stop their suppliers from clearing forests in order to grow crops or graze cattle. Now the companies have a tool to monitor those farmers from space.
Japanese steakhouses often serve a creamy orange-pink sauce alongside a steaming meal. Online, fans obsess over hacking the recipe for this "Japanese classic," but its roots are firmly American.
The Trump administration has released details of a $16 billion plan to compensate farmers who've lost money as a result of the trade dispute with China. Some economists say it's too generous.
Americans are buying less beer from big breweries, so companies are getting creative to attract customers. Pabst is testing what one customer describes as a "Frappuccino" — with an alcoholic kick.
Increased U.S. demand (thanks a lot, avocado toast) and a decreased California crop have nearly doubled the price of the green fruits. Restaurants are feeling the shortage; some are faking the guac.
Many shark species tend to congregate in the same areas as industrial fishing ships, a study finds. As a result, tens of millions of sharks in the open ocean end up caught either as food or bycatch.
That's good for farmers but bad for taxpayers, who subsidize government-backed crop insurance. The fate of research that forecasts these costs is in doubt as economists and scientists leave the USDA.
Lawmakers across the U.S. and in the EU argue that labels like "vegan sausage" or "cauliflower rice" mislead people. Tofurky, the ACLU and others are suing, saying new label laws violate free speech.
Ever since astronaut John Glenn's first bite of applesauce in 1962, eating in space has been a challenge. NPR talks to former NASA food scientists to see how cosmic cuisine has evolved over the years.
