Scientists say there are no health benefits to trans fats, which are used in processing food and in restaurants, usually to improve texture, shelf life or flavor. They can raise levels of "bad" cholesterol and lower "good" cholesterol, increasing the…
New York City’s health department will push a plan Wednesday for new warning labels that singled out food products high in sodium on chain restaurant menus, the Associated Press reported. If the plan comes to fruition, New York will be…
June 5 marks one of America's sweetest holidays: National Doughnut Day. The day, which was created in 1938, commemorates the volunteers who brought doughnuts to soldiers on the front lines of World War I. We dove into the doughnut's origins, its surprising role in…
A list of the 50 best restaurants in the world was released this week. Before you make your reservations, take a quick tour of the Top 10 restaurants and see how much a typical tasting menu will set you back.
Chimpanzees possess some of the mental skills needed for cooking.
From a farm in the Austrian Alps, to the first certified organic restaurant in the United States, chef and natural food advocate Nora Pouillon tells her life story in a new book, "My Organic Life." Jeffrey Brown offers a taste…
Nearly 90 percent of food allergies are caused by eight foods: cow’s milk, soy, wheat, peanut, tree nuts, shellfish, fish and eggs. In the U.S., about 17 to 18 million people have these allergies, and the number is growing every…
Whole Foods, known for its organic and natural foods selection, is opening a separate chain of stores that promises lower prices for younger shoppers, the latest in a series of attempts to shed its reputation as an expensive grocery store.
For years, Americans have heard warnings and and expressed worries about what’s in their food, from artificial ingredients to antibiotics. Increasingly, the food industry is taking notice and making changes. What do consumers need to keep in mind about a…
From Spicy Red Lentil and Tomato Curry to Spaghetti with 100 Onions (not really!), poet Elizabeth Alexander shares the recipes that her late husband, artist and chef Ficre Ghebreyesus, loved to prepare for his family.
