food

How should we ethically feed our world? Are we supposed to return to organic pastoral practices or trust new technology? Journalist Amanda Little believes the answer lies in the middle.

The loss of Native American food traditions has been taking place for centuries. At Owamni, chef Sean Sherman is trying to change that by serving food that celebrates and preserves Lakota cooking.

Jagmeet Singh wanted to show up to a campaign event with a food truck. But that's when wheels came off the event, literally, because the truck's wheel came off so the event was delayed.

It's well known among connoisseurs of the fast-food giant's frozen desserts that McDonald's ice-cream machines often break down. It can make McFlurries, shakes and other treats unattainable.

NPR's Steve Inskeep talks to Mohammad, an ex-interpreter for the U.S. military, whose company works with Afghan farmers to grow saffron for the U.S. market, about the effects of the Taliban takeover.

Maryland is famous for its crab cakes. But high prices and a shortage of a crab has Baltimore chef John Shields doing something radical: put tofu in the region's iconic crab cakes.

A shortage of tens of thousands of drivers is affecting McDonald's and many other businesses after scores of European truckers left the U.K. in the aftermath of Brexit.

University of Michigan researchers studied thousands of foods and figured out how much time each item adds or takes away from your life. They figure every hot dog you eat takes away about 36 minutes.

The Centers for Disease Control and Prevention is investigating two salmonella outbreaks that are tied to Italian-style meats like the ones often found on charcuterie boards.

Love it or hate it, the PSL gods have spoken. The flavored coffee beverage — and all of the iterations it has spawned — is upon us.

If people have too much of the protein, it can lead to obesity. The FTO technique could eventually help farmers grow more food — with the same resources — and without a larger carbon footprint.

As part of NPR's summer travel series, Rob Schmitz takes us to a remote corner of southern Germany, where a nun has been brewing Bavarian beer for nearly five decades.