A Food Museum Grows In Brooklyn
An ambitious plan to create an interactive, world-class museum dedicated to the edible comes closer to reality. The Museum of Food and Drink will have its first permanent home starting next month.
food
Why Some Canadian Maple Syrup Producers Are Defying Their 'Cartel'
The Federation of Quebec Maple Syrup Producers has been called the OPEC of the liquid sweetener. Lately, some maple producers and buyers say they've fallen victim to its bullying tactics.
1,000 Years Ago, Caffeinated Drinks Had Native Americans Buzzing
People in the American Southwest and Mexican Northwest were drinking cacao and tea-like yaupon in places where neither grew. That suggests an extensive trade network to deliver a caffeine fix.
How Big Egg Tried To Bring Down Little 'Mayo' (And Failed)
Newly released emails from the American Egg Board reveal embarrassing details about its fight against the vegan product Just Mayo. Industry critics say the board's antics may have broken the law.
WATCH: I'll Have What These Pigs Are Having
Pigs lucky enough to be born in the backyard of a chef are raised on gourmet slop. In the peak of summer, that can mean a feast of heirloom tomatoes.
These Are The People Who Haul Our Food Across America
Farmers, chefs and small-batch producers get a lot of praise these days. Truckers are rarely mentioned — yet most of the food that ends up on our dinner tables depends on their labor.
Open Your Eyes To The Infinite Possibility Of The Tomato
How do you transform 100 pounds of 60 varieties of tomatoes into a seven-course meal? It may sound like a math problem, but it's more a creative journey into the infinite possibility of the tomato.
Why Are We Drawn To Heirloom Fruits And Veggies? They're 'Edible Memory'
Heirloom foods have grown in popularity, making their way into gardens, farms, farmers markets and restaurants. A sociologist says they offer a powerful emotional and physical connection to the past.
Pizza Ranch: Fueling Campaigns On Cheese And Chicken
Among heating lamps and sneeze guards, you could just meet the next president. Candidates love the chain because it's ubiquitous and cheap.
From Dock To Dish: A New Model Connects Chefs To Local Fishermen
Prominent chefs are signing up for restaurant-supported fisheries: They commit to buying fresh-caught seafood, whatever the species, from local small fishermen. A pilot program launched in California.