Math can solve your eternal questions of ordering pizza and explain why folding your pizza is always the strongest move.
By Nsikan Akpan, Julia Griffin, Jamie Leventhal
A food and arts festival in central Wisconsin has grand ambitions. “Fermentation Fest” celebrates art, farming and all things fermented. But in addition to serving up sauerkraut and kombucha, festival organizers from The Wormfarm Institute also hope it provides…
By Jeffrey Brown
Kimchi, a dish made from fermented vegetables, is a staple food in Korean cuisine and in author Min Jin Lee's family. Here's her mother's recipe.
By Elizabeth Flock
Affluent consumers may have more access to information about food than lower-income earners, but they are just as vulnerable to misinformation.
By Sheril Kirshenbaum, Douglas Buhler, The Conversation
By Sam Weber, Connie Kargbo
The U.S. Department of Agriculture finalized a plan under the Obama administration that required chickens laying organic eggs to have access to soil, not just enclosures attached to hen houses. But before the rule could be implemented under the Trump…
By Pavni Mittal
Australian-Palestinian entrepreneur Ameer El-issa and a team of bakers serve knafeh, a cheese-based dessert, out of a shipping container.
By Teresa Carey
Jacinda Martinez hopes her clothes send a message about the ephemerality of fashion and how, like vegetables, designs are seasonal and not meant to last.
By Paul Solman
Every food story is an economic story, says author Laura Shapiro. In "What She Ate," Shapiro offers tales of female empowerment or self-definition by way of the kitchen and dinner table, cooking up portraits of Eleanor Roosevelt, Eva Braun, Helen…
By Patrick Skerrett, STAT
New results from a huge international study help continue to reshape fat's image while at the same time casting doubt on the wisdom of eating lots of carbs.
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