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Wes Avila is leading a new wave of LA chefs: children of immigrants, classically trained in French cuisine, who blur the lines between high and low. His acclaimed food truck now has a cookbook.

Ecologist Rob Dunn's new book describes the tiny life forms, helpful and risky, that live in different parts of the home, including on floors and in water faucets, basements and heating systems.

While the nation mourns the loss of the chef, writer and humanitarian, many people in communities on the margins are especially sad at the loss of a friend and champion.

The Internet relies on a network of cables, many buried underground along U.S. coastlines. A new analysis finds sea level rise could put thousands of miles of cable underwater in the next 15 years.

Chef Michael Solomonov sees his mission as connecting people to the food of his homeland. "That, to me, is my life's work," he says. Solomonov's new cookbook is Zahav: A World of Israeli Cooking.

On Saturday some restaurants were allowed the remove the once-mandatory partition meant to shield the view of drinks being mixed and poured.

When a Malaysian contestant was booted off the cooking show because her take on chicken rendang, a classic Malay dish, wasn't "crispy" enough, it sparked a controversy highlighting cultural ignorance.

Robuchon won more Michelin stars than any other chef. He embraced his role as a steward of France's cultural treasures and rejected pretentiousness. After all, his signature dish was potato puree.

As they drill more wells to water crops, drought-stricken farmers in southwest Spain confront environmentalists in Doñana National Park, a migratory bird refuge that's lost 80 percent of its aquifer.

Decades after it was outlawed, the impact of a federal housing program that fostered racial segregation is still felt in San Diego.