Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and San Pablo locales.
California’s severe drought has left rivers so dry that young salmon can’t make their usual migration. To save the fish and the industry, the state is giving millions of salmon a lift.
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.
It’s enough to leave you crying in your margarita: Lime prices are so high these days that in Mexico, organized gangs have even started stealing the fruit. Prices are no better stateside.
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.
An international relations lecturer is using her students’ love of food to teach them about global conflicts. It’s a form of winning hearts and minds that’s gaining traction among world governments.
Many meat-eating animal lovers may not realize that their hankering for hamburgers hurts wildlife. A conservation group says some species have already been driven extinct by the livestock industry.
Nine American fisheries together throw overboard as much as 340 million pounds of fish and other species they were not trying to catch, a report finds. Much of it is perfectly edible fish.
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.
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.
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.