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In parts of Chicago, violence is unavoidable, with effects similar to being in a war zone. The Urban Warriors program connects kids with veterans who may understand what they've been through.

The humble red root contains a molecule that boosts muscle power in heart failure patients and athletes, a few small studies show. But it's not yet clear if beet juice can improve muscle stamina.

Scientists want to make computers into better storytellers, but to do that they have to teach the machines a tricky element: suspense. Now researchers believe they've taken a big step forward.

From the racially charged Pure Food movement to the countercultural revolution of the 1960s, white bread has been at the spongy, store-bought heart of American food politics.

The month of May is dedicated to stroke awareness and experts like vascular surgeon Dr. William Neil are working to get the word out about stroke risks and symptoms, especially for women.

Kate Winkler Dawson's new book chronicles The Great Smog of 1952, when moist air from the Gulf Stream stalled for days over London, mixing with poisonous gases and causing more than 12,000 deaths.

Huddle House says its customers don't want healthy options or calorie counts. But by defying healthy trends, the chain seems increasingly — and unapologetically — out of step with the competition.

Many Jewish families celebrate with foods like latkes. But some also eat dishes like blintzes that are made with cheese. How did cheese make it into the menu? The story starts with a beautiful widow.

Unlike other exhaustive guides to Mexico's diverse regional foods, Mexico: The Cookbook was written by a Mexican. Margarita Carrillo's recipes aim for simplicity to lure American readers to explore.

Chef's Garden is a farm in Ohio growing vegetables to the specifications of the world's top chefs. It's a place where vegetables are artistic materials painstakingly tended and handled like jewels.