As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Climate change will likely hurt food production, raise food prices and increase hunger. But those calamities may not be inevitable, according to a group of international agriculture researchers.
ICANN has released thousands of new domain extension–including .food and .restaurant and even .organic. This could be a windfall for small food businesses, as long as they can figure out how it works.
It’s the holy grail of the coffee world: a grinder that optimizes flavor from every bean. An Idaho couple has spent years perfecting a hand-cranked machine that’s as good as much pricier models.
Heard the rumor that strawberry syrups contain flavoring from a beaver’s tush? The potion was once a common food flavoring. But settle down! The time of beaver-spiked ice pops and pastries has ended.
Lawyers may tell you not to compare apples with oranges. But Google’s new tool allows you to compare the nutrition of any food in a huge government database. You might even learn something surprising.
If craft beers seem to be everywhere these days, there’s good reason: Sales jumped 20 percent in 2013. To stand out in an increasingly crowded field, many brewers are pushing the flavor frontiers.
Whole animal, or whole beast, butchery has become wildly popular in the last five years. But, that doesn’t mean it’s not without its challenges — still. Top local butchers talk about how the industry has changed and if this trend is here to stay.
Carrots don’t stand much of a chance against cronuts when it comes to tweets and Instagrams about food. The new Food Porn Index aims to change the conversation by tracking our virtual cravings.
The New Guinea flatworm is a vicious little thing with an appetite for snails. Its discovery in Normandy has raised concerns about the fate of Europe’s snails — and France’s famed mollusk appetizer.