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.
One in 10 packaged foods still contains trans fats, according to a new study. The problematic oils give foods a rich taste and texture and extend shelf life, but have been linked to heart disease.
Foster Farms has been accused of poisoning its customers with salmonella bacteria. But in recent months, the company has become a leader in the poultry industry’s fight against the foodborne pathogen.
Why do some cheeses melt and caramelize better than others? Researchers used high-tech cameras and special software to figure it out.
Colorado is rolling out regulations for the edible marijuana sector, including “emergency rules,” which spell out serving sizes. But for now, most of the dosage education is falling to pot shops.
Orange juice sales are at their lowest point in 10 years. Florida’s citrus industry is reeling from a disease called “greening,” while consumers face dozens of other choices in the supermarket aisle.
It’s still too early to tell just how much the magnitude-6.0 quake will cost the region, but it comes after a drought had already made things difficult for wineries.
Thousands of Chinook salmon are struggling to survive in the Klamath River, where waters are running dangerously low and warm. Cold reservoir water is instead going to farms in the Central Valley.
Author Adam Rogers says there are lots of myths about what causes hangovers. His new book, Proof: The Science of Booze, explores these and other scientific mysteries of alcohol’s effect on the body.
A survey by Feeding America, a network of U.S. food banks, found that one-quarter of all U.S. military households used a food pantry in 2013. But service members are often reluctant to seek such help.
Demand for specialty and artisanal foods is booming, and new entrepreneurs want to get in on the action. Incubators can provide shared commercial kitchen space and tips on sales and distribution.
A British cheesemonger wants to translate a French guide to raw milk microbiology into English. She says it has the potential to revolutionize our approach to cheese flavor and safety.
The craze to embrace all things shark during Discovery’s “Shark Week” in August is exploding onto menus. But the hype doesn’t hide the fact that many of these creatures are endangered.