Once ancient humans learned to cook, starchy foods could have given them a calorie bump that fueled the evolution of the human brain, British researchers argue in a new paper.
The USDA is allowing a pork retailer, for the first time, to label products as raised with "no ractopamine." It may lead to pressure on farmers to stop using the muscle-promoting drug.
Through recipes and biographical vignettes, author Cara Nicoletti's new book brings literature to life. Nicoletti tells NPR's Rachel Martin that food has always been part of her reading.
A restaurant in Toronto dives deep into centuries-old recipes to re-imagine what native Canadian cuisine means. It's part of a movement among chefs exploring heritage and identity through food.
Popular advice suggests a low-carb diet is necessary to trigger the body to shed fat. But a small, rigorous study finds low-fat diets also spark body-fat loss. The key: Choose a diet you'll stick to.
After Hurricane Katrina wiped out the city 10 years ago, locals fought hard to preserve their deep-rooted cuisine. But devastation also brought opportunities for more experimental eateries to move in.
Coca-Cola is funding a new nonprofit that blames obesity on lack of exercise, not on bad diets. NPR's Robert Siegel talks with Anahad O'Connor of The New York Times about the group's controversial message.
For years, the Wheaties slogan — "breakfast of champions" — has been invoked by beer lovers who pop open an adult beverage before noon. Now the company's putting its name on a beer.