Food
A few things you might not know about Easter’s favorite candy.
A few things you might not know about Easter’s favorite candy.
The world’s poorest countries are paying the price for a war they didn’t start.
Why new allegations against a high-profile chef are prompting a reckoning in the world of haute cuisine.
4 billion people are fed by fossil fuels. The Iran war is showing just how fragile that is.
The latest in Food
The quiet economic miracle hiding in your grocery bill.
The secret to “looks-maxxing” and saving money? Sardines.
What comes after “peak protein”?
De-extinction, drinking, and a whole new thing that could end the world.
We don’t have to accept all that death and waste for a dry, flavorless bird no one likes.
Don’t Americans deserve better than turkey on Thanksgiving?
How doctors learned to stop childhood food allergies.
Meet the heroes keeping global progress alive.
The government shutdown and the new war on food stamps.
You are not going to like where our ancestors got their protein.
TikTok is only part of the reason the snack has become the epitome of “IRL brainrot aesthetic.”
The panic over lead in protein powder got the risk totally wrong.
This technology could feed a world of 10 billion. We’re squandering it, and the trade war with China could make it worse.
We’ve made tremendous progress against famine — but hunger hasn’t disappeared.
Penne? Angel hair? Farfalle? Why??
The second-wave matcha boom isn’t really about the tea.
This doesn’t have to be all-or-nothing.
The surprising truth about milk is hiding in plain sight.
Beef is tied to my cultural identity through its complicated history. Could the daughter of a cattle rancher ever let it go?
How to save without sacrificing your favorite snacks.
RFK Jr. wants to get ultra-processed foods out of school lunch. It’s harder than it sounds.
It wasn’t the easiest year, but 2024 was not without its bright spots.
The Taiwan invasion everyone fears might never happen. Here’s what could take place instead.
Everybody loves MAHA — because nobody knows what it really is.
How the dessert company taps into the never-ending cycle of hyper-consumption.
Desserts at restaurants have gotten boring — here’s why.
Kitchen do’s and don’ts that may surprise you.
Who decides what can and can’t be in food in the US?
Red 3 has been banned for use in cosmetics and topical drugs since 1990. Why is it still in our food?
But you don’t have to go cold turkey on your cold turkey. We can help.
Contaminated food from McDonald’s, Boar’s Head, and more is making Americans sick.
Cheese is yellow, milk is white. What’s going on here?
How the proudly weird beverage became the second-most popular soda in America.
Doctors explain how to tell the truth from social media BS.
Kids love to eat them. Parents love to fight about them.
From prebiotic sodas to collagen waters, beverages are trying to do the most. Consumers are drinking it up.
From hot honey to buffalo ranch, we really, really, really love to make our dry foods wet.
Gene editing could deliver a future of seedless fruit. Is that a good thing?