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Among the items targeted in retaliatory tariffs: ketchup, powerboats, dishwashing liquid, steel and aluminum. And gherkins. Canadian businesses have flooded a Canadian pickle business with new orders.

The 68,000-square-foot facility at 1901 Main St. houses 22 classrooms for vocational training, English as a Second Language, citizenship and other adult education instruction.

Emergency Dispatchers play a key role when people go into cardiac arrest, but there are no national requirements that they be trained in telephone CPR.

Here's a mystery: Hypertension, which is tied to salt intake, is more prevalent in the South. Researchers had a hunch that Southerners were eating more salty packaged foods, so they went gumshoeing.

The first Thanksgiving was something of a joint venture between pilgrims and Native Americans. Chef Richard Hetzler shares a menu that celebrates the first settlers and the country's first tribes.

Giving kids a diet varied in flavors and textures from the get-go can help them be more open to trying new foods. The problem is America's food landscape makes that ideal hard to live up to.

If you travel from Boston's Logan Airport to Aruba on JetBlue you can use your face as identification rather than a passport. Similar experiments in facial recognition are underway at other airports.

Breastfeeding rates in the U.S. fall short of federal goals, especially among African-American and Latina women. Some experts believe these disparities are due more to socioeconomic factors than race.

Meat-heavy dishes are a mainstay of Mexican cooking. But spurred by health and environmental concerns, working-class Mexican-American chefs are giving traditional dishes a plant-based makeover.

Paul Hollywood shot to fame as the gimlet-eyed judge on the Great British Bake-Off. His new book is a memoir in recipes, beginning with childhood favorites and ending with special-occasion bakes.