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.
The Green Mountain State is poised to become the first to require GMO labeling. But a federal lawmaker recently introduced a bill that would outlaw state rules like Vermont’s.
The color of food can affect how we perceive its taste, and food companies aren’t afraid to use that to their advantage. An artist tests perceptions by dousing familiar foods with unorthodox colors.
Not all whole grain breads are created equal. Choosing breads with fully intact grains (think nuggets of whole rye, wheat or millet) may help control blood sugar and stave off hunger.
Is banning sugar from your home to chronicle the effects on your family a gimmick veiled in a health halo? Actually, there’s a lot to learn from a memoir of obsessive label-reading and weird baking.
More and more city dwellers are trying their hand at urban gardening. Most know to be wary of lead in their soil, a report finds, but they’re clueless about how to avoid other types of contaminants.
There’s new thinking about the effects of fat on our waistlines and our hearts. And consensus is building that saturated fat isn’t the demon we were once told to fear, especially compared with carbs.
McDonald’s says it will start to buy beef that’s “verified sustainable” in 2016. But defining sustainable beef production is tricky because the environmental issues involved are so complex.
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.
America’s Test Kitchen knows how to make gluten-free food taste just as good as the regular stuff. They tell Fresh Air about the best packaged pasta, and the secrets of gluten-free baking.
Some people are more likely to gain weight from frequently indulging in fried foods than others, scientists say. You can blame mom and dad for passing on the obesity risk genes.
Dark chocolate may help the heart and waistline. Now scientists have figured out one reason why: Bacteria in the gut turn cocoa into compounds that lower inflammation and make us feel full.
The link between heart disease and saturated fat that scientists have been drilling into us for 40 years is not as solid as many of us once thought. But don’t run out and gorge on bacon just yet.