We may cultivate crops in space one day, so scientists are running an Antarctic greenhouse to prepare. They've harvested the first crop, but like any space mission, it's a bit tricky.
It's a dish that Dadisi Olutosin ate as a kid in Atlanta. As an adult he discovered its international roots and came up with a recipe that's true to his mother — and the culinary heritage of collards.
With a vegetables-only restaurant in Napa Valley, chef Jeremy Fox was a rising star. But the stress was too much and it all fell apart. Now he is back with a vegetable cookbook.
Bad weather in southern Europe caused a brief shortage of veggies in the U.K. Prices went up and people panicked. Now they are thinking harder about where their food comes from.
To develop a new variety of kale tailored to American palates, plant researchers are surveying consumer attitudes on the leafy green. The takeaway so far? "Be less like kale."
Considering humans' millennia-long struggle with famine, it's surprising anyone spent time or resources cultivating low-calorie celery. But the vegetable's original use had nothing to do with food.
Eating from your own garden is delicious and healthful for both body and soul. My attention of late has turned to the joys of growing veggies and herbs, especially as I strive to eat healthier.
Chef's Garden is a farm in Ohio growing vegetables to the specifications of the world's top chefs. It's a place where vegetables are artistic materials painstakingly tended and handled like jewels.
Squash taste best when they achieve the ideal balance of starch and sugar. But how long you should wait depends on whether you're cooking a small delicata or a big, bold butternut.
The government's dietary guidelines recommend that adults consume 2.5 to 3 cups of vegetables a day, But USDA researchers found that only 1.7 cups per person are available.
With a little help, scientists say that seaweed growing along the Maine and New Hampshire coasts could become the "kale of the sea." The first step is teaching chefs and consumers how to enjoy it.
Wonky produce can take on absurdly entertaining shapes. But one food activist says learning to love these crazy contours is key to stopping mounds of food waste.
About two years ago, Marilyn Yamamoto stood on a dusty, empty lot in North Las Vegas. She had a water tank, some personal funds, and a dream that one day this lot would be a thriving organic farm.
