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.
Famed for its intense floral tones, Cambodia's Kampot pepper has won protection from the European Union, joining an exclusive club of gourmet favorites including champagne, Cornish pasties, Gorgonzola cheese and Darjeeling tea.
Meal-kit companies have exploded in the past four years, shipping boxes of raw meat, seafood, fresh vegetables and other ingredients to busy city folk who want to skip the supermarket and still cook at home.