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Drawing on a history both savory and sweet, two sisters are reintroducing Caribbean cooking to the world beyond the islands. And they'd like to make one thing clear: It's not just about jerk spice.

Once upon a time, most of the millions of people who travel on India's vast train network brought their own food or bought it from vendors at stations. Sharing meals could turn strangers into friends.

As many as 80 percent of Americans don't know what's for dinner by 4 p.m. that same day. From in-grocery store restaurants to local, organic cafeteria fare, new options for fast meals are cropping up.

A U.K. researcher says the environmental argument for eating bugs isn't working on its own. She says chefs and policymakers must "make insect dishes appeal as food, not just a way to save the planet."

Will we still be eating kale? What's changing in food as we begin 2016 and what can we expect?

In North Jersey, it's called Taylor Ham, and in South Jersey, it's pork roll. The governor and Legislature are taking sides. Even President Obama brought it up during a visit to the Garden State.

It sounds good on paper: People in rural India come to a clinic and speak to a doctor via computer. The project got millions in seed money, won prizes. But a new study reveals a major problem.

Across India, Christian communities make sweet homemade wines for the festive season from an array of local fruit, roots and grain. But the know-how behind this ancient tradition may be disappearing.

The first heavy rains of the season fell two weeks ago at Salt Point State Park, on the northern California coast, and now ranger Todd Farcau is waiting anxiously for the forest floor to erupt with mushrooms.

Guests at the U.S.-Africa Summit were served beef with a Moroccan spice blend. We asked food mavens Marcus Samuelsson and Paula Wolfert to share their recipes. So now you can dine like a diplomat!