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Chefs across California are celebrating a judge's decision to end the state's ban on the sale of foie gras. Many had continued to serve the delicacy, made from fatty duck or goose liver, illegally.

Herring with mustard sauce, ham hocks, hog jowls —Sandy Levins painstakingly recreates our founding father's meals for America's historic houses. Just don't try to eat them: They're sculpted replicas.

The details of wine and winemaking practices in biblical times are debated among experts. But we do know that vino in Christ's day was very different from what we imbibe today.

The smell of frying bacon can rouse us from the deepest sleep. If you've ever wondered why, and how that works chemically, the American Chemical Society has a video for you.

More than 2,000 teachers responded to our survey. Some called their student loan debt "an albatross around my neck," others simply said, "Help!"

Montana restaurateur Jay Bentley likes his chicken juicy, not dry, and cooked with its bones. He says his cast iron skillet technique results in moist, flavorful chicken in half the usual cooking time.

Even a brief breakup with alcohol can impart measurable health rewards, a small but intriguing experiment suggests. Indeed, the concept of a dry January is gaining traction in the U.K.

Thousands of spectators gather every April to see ecstatic cows return to fields on organic farms around Denmark. The organic industry says the event has helped fuel demand for organic foods.

Thousands of spectators gather every April to see ecstatic cows let out into fields on organic farms around Denmark. The organic industry says the event has helped fuel demand for organic foods.

British horticulturalists have figured out how to graft a tomato plant onto a potato plant. This plant, called Ketchup 'N' Fries, has crossed the pond and is now available to gardeners in the U.S.