As long as pigs have existed, humans have weighed desire for their meat against disgust for how the animals lived and what they ate. Today we have fresh cause for worry about how pigs are living.
A group of top chefs, food scientists and tech geeks have set up a lab in Belgium to master 3-D food printing. Their goal: to create nutritionally enhanced foods that appeal to the pickiest palates.
Which black tea goes best with blue cheese? It turns out there is an art to unlocking new flavors in your food by pairing it with tea. And a whole new breed of experts has risen up to spread the word.
A White House photographer captured the lunch that Richard Nixon ate before announcing his resignation. It's an unusual image of a humble meal as power is slipping away.
Breweries are grappling with more weather extremes — heat waves, snowy winters, heavy rains and drought. Many are coming up with creative ways to adjust to their changing environments.
In Harper Lee's classic first novel, Scout Finch's neighbor is known for her Lane cakes. But it's now hard to find this Southern layered sponge cake filled with raisins and whiskey anywhere.
Executives at JBS, the world's largest meat producer, know consumers want to know more about how their food is sourced. But the very nature of their business is grisly and sometimes unpalatable.
Béarnaise is a classic French sauce typically served with steak. But it's tricky for a home chef to keep the raw egg and the butter in it from separating. A chef reveals his secret weapon.
France is now McDonald's No. 2 market. But in a Paris neighborhood historically considered the soul of French gastronomy, residents are fighting tooth and nail to keep the fast-food giant out.