Scientists at four leading universities have seen their soybean experiments injured by a stealthy vandal: drifting fumes from a weedkiller called dicamba, now popular among farmers.
By the turn of the 20th century, America's love affair with diamondback terrapin soup — a subsistence food turned gourmet fare — had left the turtle's population teetering. Booze ban to the rescue.
There's already not enough produce for everyone in the world to get the daily recommended amount. Two new studies urge revamping the food system to feed the growing population and protect the planet.
The mandatory move imposed by the U.S. Department of Agriculture on most of the workers at two vital research agencies has been criticized as a "blatant attack on science."
Ghost Fleet, a gripping new documentary about modern-day slaves in the global fishing industry, follows Patima Tungpuchayakul, a Thai woman who's devoted her life to freeing men from forced labor.
Drinking alcohol is linked to an increased risk of skin cancer. Part of the risk may be explained by the direct effect that alcohol has on antioxidant levels in the skin, which can hasten a sunburn.
Medalla is Puerto Rico's beer of choice, but it's hard to find if you're not on the island. As of last month, the beer is now in Connecticut, giving its sizable Puerto Rican community a taste of home.
That's the equivalent of about six standard Oreos. But this modest reduction in calories could have protective benefits for our hearts, a new study finds.
High in fiber and protein, chickpeas are playing a starring role on menus. They're also good for soil health — and growing demand could help restore soils depleted by decades of intensive farming.
A Canadian grocery store put embarrassing slogans, such as "Wart Ointment Wholesale" and "Into the Weird Adult Video Emporium," on plastic bags to get customers to use reusable shopping bags.
After breaking down and analyzing more than 1,000 compounds, the creators of Atomo have made a no-bean brew that is almost exactly like coffee — including the caffeine — but without the bitterness.
In neighborhoods with limited access to healthy foods, school gardens can help close the gap — for students and the wider community. Some schools are now expanding the season by growing indoors.
For eight years, a roving band of competitive barbecuers has traveled to emergency zones across the U.S., serving thousands of hot and tangy meals to people in need. Now they've got a cookbook.
According to a new study of cocoa-producing cooperatives, Fair Trade certification boosts the income of small farmers, but those benefits aren't shared with their hired workers.
Even with visits to the local pantry, many families struggle to get enough to eat, as writer Tamara Gane knows first-hand. Food banks say rethinking our donations could help them stretch their money.
Algeria, Morocco, Tunisia and Mauritania have a turbulent history. But they've created a joint bid to secure world heritage status for a food with deep roots and cultural meaning across the region.
Chef Jay Fai cooks everything herself over two blazing charcoal fires in the alley, using only the highest-quality ingredients to serve customers who are willing to wait several hours to nab a table.
This quirky concoction, which traces its decades-old roots to Fall River, Mass., took off when Chinese restaurants adapted their menus to appeal to European textile workers. And people still love it.
This roasted barley flour has been a Tibetan staple for centuries. When China annexed Tibet in the 1950s, tsampa became a rallying point for the resistance. But will it catch on in America?
More people are choosing to drink less, driven by growing concerns about health and wellness. But there haven't been many high-quality nonalcoholic beers available. Booming demand has forced a change.
Bucking generations of tradition, some Neapolitan pizzaiolis are experimenting with new ideas, bolstered by a new flour that creates a charred, puffier and lighter crust. And the trend is catching on.
Since 2005, San Francisco's La Cocina has helped low-income entrepreneurs grow their businesses. Some went on to recognition from the prestigious James Beard awards. A new book tells their stories.
