Some New York shopkeepers worry that a boom in artisanal meat could be on the skids over heightened cancer fears, but well-heeled customers say they have no intention of ditching bacon.
In an industrial zone among the hills of Galilee in northern Israel, a ponytailed sociologist with an intolerance for gluten explained what he was up to: beer made with chickpeas and dates.
A pair of bakers from Taiwan won the biennial World of Bread competition in the French city of Saint-Etienne on Sunday and also took first prize in the artistic piece category.
A genetically modified (GM) mustard variety that could potentially spell immense trouble for human health and damage mustard's natural gene pool has now reached the biotechnology regulator's plate for approval.
From Champagne shaved ice to bamboo charcoal-flavored ice cream, desserts in East Asia are coming into their own as ever-more inventive chefs look to satisfy the region's increasingly adventurous diners.
In a poor township of Cape Town, Nasreen Riley cooks up butter-fried chicken livers in a full-cream tomato sauce as part of the controversial "banting" diet often seen as the preserve of the middle-class.
Snow, preferably a thick layer of it, is the recipe for successful wine making in western Finland, at what is believed to be the world's northernmost winery.
More than 1,000 years before coffeehouse chains, caffeine was an international market mover, with ancient civilizations trading holly and cacao-based chocolate beverages between what is now modern-day Mexico, the Southwest and the South, according to a new study.
Some sub sandwiches, movie theater pretzels and even milkshakes and salads will soon come with a first-of-its-kind salt warning symbol in New York City after officials agreed Wednesday to stake out new ground in a national push for healthier eating habits.
To serve or not to serve pork in the canteens of France's secular state schools?