Search results for

To encourage healthy eating, Cleveland Clinic will no longer tempt employees, patients and visitors to its cafeteria with McDonald's burgers and fries. The fast-food chain's lease isn't being renewed.

Scientists have evidence that the epidemic in Latin America may have started to subside. But the U.S. isn't out of the woods yet.

In New Prairie Kitchen, a Nebraska food writer collects recipes and stories from Great Plains chefs and farmers. Their movement utilizes local ingredients like bison, morels and black walnuts.

A study suggests Atlantic bluefin, prized for its buttery flesh, may breed younger, and in more places, than once thought — and it may be time to rethink fishing quotas. Not so fast, critics argue.

Bee Wilson's new book, First Bite, examines how genetics, culture, memory and early feeding patterns influence the palate. She says babies are most open to new flavors between ages 4 and 7 months.

This summer's killings of black men and the Black Lives Matter movement have rekindled calls in some parts of the African-American community to support black-owned businesses. That's not always easy.

Program Is What Advocates Have Been Waiting For

The coffee company from Taiwan hopes to teach Americans to love marbled taro and iced sea salt lattes. Each store in the 85C chain also includes a bakery. A crossover hit is black squid-ink bread, made with Vermont sharp cheddar cheese and garlic paste.

Time is almost up for consumers to tell the FDA what "natural" food means. It's an ancient philosophical question with no easy answers.

"Think of being in a train crash," says one survivor. Now, think of a train crash made of a mountainside. This is an avalanche — and surviving one will take expertise, equipment and a lot of luck.