Whether you enjoy a rich mole poblano alongside a zesty mezcal cocktail or a fresh shrimp ceviche with a refreshing chavela, there is a broad and vibrant flavor spectrum in Mexican cuisine. This Bay Area Bites guide highlights ten South Bay restaurants worth visiting for their South of the border specialties.
Most U.S. poultry is bathed in a little chlorine on the way to your plate. But that treatment is banned in Europe. Now “chlorinated chickens” are a sticking point in a trans-Atlantic trade deal.
Investigators from the U.S. Department of Agriculture say they cannot figure out how genetically modified wheat got into an Oregon field. Now GM wheat has been found growing in Montana, too.
In the U.S., consumers account for the biggest share of waste in the food chain. Demand for stocked shelves and unblemished produce, and confusion over date labels lead to mountains of tossed meals.
The latest report in response to the horse meat scandal of 2013 reminds us that the potential for fraud in the food supply is high. But scientists are working to predict and prevent the next incident.
Guess what scientists found lurking inside a common-looking packet of supermarket porcini? Three entirely new species of fungi. That’s what happens when you sequence the DNA of your dinner.
What does it take to get chickens off antibiotics? According to Perdue Farms, an added dose of the “good bacteria” known as probiotics can help crowd out the harmful microbes that make a chicken sick.
Two major doughnut chains have bowed to consumer pressure to better police their palm oil purchases. Environmentalists say it’s a win for consumers, trees and animals.
If you don’t think you like bitter foods, try them again. Jennifer McLagan, the author of Bitter: A Taste of the World’s Most Dangerous Flavor, is on a mission to change hearts and minds.
There’s a new wrinkle to the old debate over diet soda: Artificial sweeteners may alter our microbiomes. And for some, this may raise blood sugar levels and set the stage for diabetes.
In many countries, eggs aren’t refrigerated and they’re still considered safe to eat. But in the U.S., we have to chill them, because we’ve washed away the cuticle that protects them from bacteria.
San Francisco is one of many U.S. cities rolling out incentives to grow food on unused land. But some San Franciscans argue that land should be used to address the acute affordable housing shortage.