Why do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.
The “no” campaign appears to have an insurmountable lead in early counts with 54 percent of votes. The ballot initiative in favor of labeling had strong public support two months ago. But food companies spent millions to persuade voters that the labels would increase the cost of groceries.
There’s a curious twist in the contentious debate over feeding antibiotics to animals in order to make them grow faster. Evidence suggests using antibiotics for growth promotion, at least among pigs, doesn’t even make economic sense. But some pork producers don’t believe it.
The food mash-up craze — combining two (or more) items into one — has very nearly run its course. Here are some of the most popular food mash-ups.
Scentee draws power from an iPhone to blast you with the smell of hearty meat or lavender. But could the synthetic smell of meat trick your brain into thinking you’re eating meat instead of plain rice?
Tech startups aren’t the only businesses incubated in Northern California. Since 2005, the nonprofit group La Cocina, Spanish for “kitchen,” has been providing equipment, mentoring and access to capital to promising small food businesses in the Bay Area.
A commission evaluating the impacts of animal agriculture says the industry has resisted change. And it says government agencies have failed to regulate the industry’s environmental and health practices because of “overwhelming” political influence.
In a culture where we have been told for decades to “eat your Wheaties” raising children gluten-free requires a new paradigm.
The unharvested food in the White House kitchen garden serves as a high-profile reminder of the shutdown’s effects on food producers. And across the country, farmers are wondering when they’ll receive the permits and government support they count on to stay afloat.
The Food Network was intended for cooks, but it wasn’t run by them. In a new tell-all book, Allen Salkin takes an unsparing look at the channel’s progression from struggling cable startup to global powerhouse, and the people who rose and fell along the way.
Culling and stomping grapes may conjure images of the fall harvest but did you know that vintners want fungus-covered fruit or that white wine can be made from red grapes? Lindsey Hoshaw takes a trip to Napa and shares a few little known facts about winemaking including where you can join the crush.
All too often, grape jelly gets the short stick. Jars from the grocery store are nothing to treasure, but a homemade version made at the peak of the grape season is another story—take it from a vocal critic of Welch’s. Make it yourself with this step-by-step DIY recipe.