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A rare 475-pound leatherback sea turtle "immediately responded to treatments" of fluids, vitamins and antibiotics after it was rescued in South Carolina on Saturday.

China and its trade practices are often blamed for U.S. economic woes. But once upon a time, it was the tea trade with China that created American magnates — with some catastrophic consequences.

San Diego is not backing down in its fight to keep redevelopment money coming. The city is battling the state in an effort to maintain the status quo, but it not all City Council members are riding the redevelopment train.

He's the man with a seemingly endless stream of science fun facts at his command. He's also a great gourmet. We talk to the famed scientist about how his two great passions collide in the kitchen.

Americans embraced yogurt only after manufacturers upped the sweet factor. Now new startups aim to wean us from the sugar habit. Think yogurt with a kick of jalapeño or a drizzle of olive oil.

Some say white chocolate has a bad reputation because of its history of poor quality ingredients. But aficionados say its mellow sweetness can bring out flavors that bitter dark chocolate smothers.

Some companies think microalgae could be the alternative protein of the future, but can it top plant proteins?

IBM and Bon Appétit have launched a web app that generates surprising and delicious recipes for whatever is in your kitchen. The hope is that Watson's insight will lead home cooks to push boundaries.

The majority of American egg producers, when they order new chicken houses, are choosing cage-free systems. That's a sea change driven by consumer demand for cage-free eggs.

All across the country, people are recreating, reinterpreting, acting out history in some way. These living historians remember the past – and they don't mind repeating it.