One hundred renowned local chefs gathered at Four Four South Village (四四南村) on May 1, vowing unanimously to be the safeguards of food safety, as part of the promotion for the Taiwan Culinary Exhibition (台灣美食展) that is to kick off in August this year.
Sorghum wine produced by Taiwan's Kinmen Kaoliang Liquor Inc. won recognition at several international spirits competitions recently, with one of the distillery's products being selected as Best Baijiu at the San Francisco World Spirits Competition, one of the world's most respected.
Fish that contain environmental pollutants may harm people who eat them by preventing the human body from doing its natural job of flushing out toxins, researchers said Friday.
Monkfish in scallop sauce, pigeon stuffed with chestnuts and fondant au chocolat ... French chefs were making mouths water Monday in a global celebration of the country's cuisine.
The results of a survey released Monday show that 25 percent of children and teenagers in Taiwan do not eat well, possibly due to a lack of food education.
Did you hear the one about the Irishwoman who taught the French how to cook?
Fourteen years ago, University of South Dakota anthropology professor Matthew Sayre unearthed pepper tree seed from the southern tip of Peru, unaware he'd stumbled upon a spent ingredient from a small 1,000-year-old brewery.
Danish chef Kamilla Seidler is carefully preparing steak tartare at Gustu, an upscale restaurant in the Bolivian capital La Paz.
Vivid greens and whites chosen to evoke the coming of spring will welcome Canadian Prime Minister Justin Trudeau to a White House state dinner in his honor Thursday, the first one in nearly 20 years to celebrate U.S.-Canada relations.
As warning labels go, the small salt shaker emblems that began showing up on some New York City restaurant menus recently are fairly unobtrusive, but each is supposed to carry a powerful message.