Eliza Barclay
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Which beer goes with guacamole? How can a brew complement spicy wings? Two craft beer experts share their favorite pairings and help us take our Super Bowl snack game to the next level.
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Chef's Garden is a farm in Ohio growing vegetables to the specifications of the world's top chefs. It's a place where vegetables are artistic materials painstakingly tended and handled like jewels.
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From big food companies simplifying ingredients, to the U.S. government's new goal to reduce food waste, to a public image crisis for Chipotle, 2015 has been a big year for food.
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A British fruit historian convincingly argues in a new book that the pear is "the most exciting of the tree fruits." And she says it's time to revive pear culture and explore the fruit's diversity.
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Marion Nestle's new book is Soda Politics: Taking On Big Soda (And Winning.) It reveals the industry's political and marketing tactics for protecting sales — and tips for advocates to fight them.
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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.
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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.
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We know that a gene can determine how strongly we experience bitter flavors. Scientists wanted to know if this was also true for sweet. Their study shows genetics may affect our taste for sugar, too.
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If you're wondering what to do with all those eggs left over from Easter, we're here to help. Inspired by Portlandia and Beyonce, we'll show you ways you can put an egg on it.
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If your New Year's resolutions to eat better haven't panned out yet, consider intermittent fasting. It's gaining traction among dieters and researchers for its benefits beyond just weight loss.