Aug 25, 2014 — It's still too early to tell just how much the magnitude-6.0 quake will cost the region, but it comes after a drought had already made things difficult for wineries.
Aug 8, 2014 — Guests at the U.S.-Africa Summit were served beef with a Moroccan spice blend. We asked food mavens Marcus Samuelsson and Paula Wolfert to share their recipes. So now you can dine like a diplomat!
Jun 15, 2014 — Cooking helps Tahira Ahmed connect her new country and her homeland. But for her first-generation American daughter, the mixture of food, family and identity is fraught with worries and expectations.
Apr 14, 2014 — What we think about food may change how our bodies respond to it. Sip what you think is a rich milkshake, and your body acts as if you've had a fatty treat, even if it's really a lower-calorie drink.
Apr 7, 2014 — Patients undergoing chemotherapy need to eat to stay strong. But the drugs can cause nausea and damage taste buds. New flavors and spices can help a lot, a chef says.
Oct 4, 2013 — Kuma's Corner, a Chicago eatery, says the dish is in honor of a Swedish heavy metal band that dresses in religious robes. Critics say it makes a mockery of something that is holy to Catholics and many other Christians.
Sep 13, 2013 — Jews across the world are sitting down to a big meal before Friday's Yom Kippur fast. And many of them are eating kreplach. Some say these strange-sounding-yet-good-tasting dumplings are a holiday meditation on our inner and outer selves. Or maybe they're just a delicious example of the peasant cooking of Eastern Europeans.
Jun 28, 2013 — People who were forced to stay up until the wee hours in a sleep lab ate food packing more than 500 extra calories. For people who regularly miss out on sleep, these late-night calories can really add up.
May 9, 2013 — No caffeinated chew for you! The Wrigley Company pulled its Alert Energy caffeinated gum off the market after the product roused concern from the Food and Drug Administration.
May 6, 2013 — The Pennsylvania Dutch didn't invent the whoopie pie and other dubious tourist fare. Instead, they developed a complex, largely unknown cuisine that reflects the pressures and possibilities of becoming American.