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.