The foods we put in our bodies affect the kinds of bacteria that live and flourish there. A new book explores this collaboration — and the cultures whose dishes maximize the relationship.
As United Nations leaders gather in New York, top food and nutrition experts are convening for a forum to talk about how people around the globe can have both a nourished diet and a healthy planet.
While there have been big changes in the restaurant business in the last few decades, a new documentary on female chefs and work-life balance explores how little it has changed for women.
Hate crimes are on the rise in Poland. In response, a new YouTube video aspires to foster tolerance by having people from marginalized groups bake and sell bread to customers at a Warsaw bakery.
Fearing deportation, some families eligible for SNAP would rather face food insecurity than risk enrolling in the program. Food pantries are stepping up to help unauthorized immigrants feel safe.
Ziggy Stardust and the Thin White Duke are just two of the characters David Bowie created for himself. The innovator explored music and identity, and his art exhibition inspires chefs and mixologists.
Meat and veggie burgers evolved together in the 20th century, but when it comes to associations with gender, their histories diverge. Anthropologist Barbara J. King explores a new book on the topic.
A new survey finds that many students at universities and community colleges are struggling to pay for basic needs — and that's hampering their ability to learn and complete their degrees.
The program practices tough love — Hawaiians call it kuleana, or a sense of personal responsibility. Kids commit to more than two years of work, and get free college tuition for their "sweat equity."
Part event-planning company, part online publication, D.C.-based Pineapple Collaborative is expanding to other cities, connecting women who work in the traditionally male-dominated food industry.
Evidence for smart, sassy octopus behavior once again impresses our resident cephalopod fan Barbara J. King, who is standing up for octopuses against a recent broadside.
The researchers say the problem is that the animals' primary source of food is moving farther away from places where they can breed. They're likely going to have to swim farther for their dinner.
Local Native Americans grew teparies for centuries, but the beans began to sink into obscurity. Now, thanks to seed preservation and farmers who want to preserve the past, they're making a comeback.
The two flavors are mainstays on nearly every Western dining table, but their dominance was far from inevitable. In fact, their dual reign resulted from a "weird accident of history."
Following the example of an elephant caught on video that apparently thanked human rescuers, anthropologist Barbara King gives a shout-out to new campaigns that help farmed animals.
Yellow-pea milk might sound odd, but the founders of Ripple Foods think their protein-rich dairy alternatives could give cow's milk a run for its money and open the door to more plant-based products.
Funding shortages and continuing conflicts are forcing the U.N.'s World Food Programme to make tough decisions about who gets rations — and how big they are.
Chefs the world over seem to love serving patrons tiny portions on pristine white plates garnished with dainty drops and squiggles of sauce. Not everyone is impressed, and resistance is mounting.
After his family fled Laos for America, Yia Vang was at first embarrassed by his family's home cooking. Then he learned to embrace it, and found that many others were willing to do the same.
