How do foods break into new niches and global markets? US cranberry growers, saddled with large surpluses and working to boost demand for their product, could take a lesson from soybeans.
According to a new study, there's a big gap between how much we think we spend on eating out and how much we're actually spending.
Governments must understand that the factors making cities convenient and productive also make their residents prone to obesity. They must confront this challenge with intelligent, focused policies.
A picky eater need not ruin dinner and drive parents crazy. Two nutrition experts offer simple strategies for happier and healthier family mealtimes.
Young people are taking to bins to protest food waste.
In the 19th century, puddings were as popular and widespread as pasta dishes are today.
Dishes we consider staples today have little to do with the first feast.
Remember that story about the molecule found in turkey that makes you drowsy? Research shows it's a myth – tryptophan doesn't cause you to nod off, but it may be connected to cooperation.
Diet books aren't just fluff. They offer a powerful insight into who Americans are – and how we wish the world could be.
The fate of turkey tails shows how Americans have shifted from eating whole animals to focusing on choice cuts – and the surprising places where unwanted parts end up.
A new study provides a more nuanced understanding of the role food plays in healthy eating and family life.
For centuries, people have been trying to lose weight in all sorts of ways – including drinking vinegar, avoiding swamps and stocking up on grapefruit.
Five food experts peer under the bread to plumb the histories of the country's unique sandwiches, from favorites like tuna fish to lesser-known fare like the woodcock.
It's not laziness that is causing some parents to overfeed their children.
High streets are being taken over in a battle between specialty cafés and the
Would you be shocked by a supermarket without carrots, potatoes or broccoli, at any time of year? But harvesting in the off-season does serious damage to our soil.
Dave Lewis has dragged the supermarket clear of an accounting scandal. Now for the hard bit ...
Huge hunks of meat and energy inefficient cooking methods make the Sunday roast a particularly unsustainable meal.
Food fraud is a common problem that technologies such as blockchain and DNA fingerprinting can help to solve.
The science behind why what your barista achieves at the cafe tastes better than what you can come up with at home.