NPR |Sept. 22, 2014 2:56 p.m.
What does it take to get chickens off antibiotics? According to Perdue Farms, an added dose of the "good bacteria" known as probiotics can help crowd out the harmful microbes that make a chicken sick.
NPR |Sept. 20, 2014 4:03 a.m.
For 25 years, DC Central Kitchen has been a place for the hungry to feed themselves and learn new skills. Now a bustling social enterprise, it's inspired similar programs across the nation.
NPR |Sept. 19, 2014 1:13 p.m.
Russia's ban on imported foods hasn't stopped its trendiest restaurants from sourcing top-quality ingredients like Italian cheese and Norwegian fish. How? Just slap on a "made in Belarus" label.
NPR |Sept. 12, 2014 6:07 a.m.
Global food prices are at a four-year low because of good harvests in the U.S., Europe and China. But food still costs more than it did in the 1990s, even accounting for inflation.
NPR |Sept. 09, 2014 12:13 p.m.
Psychology tells us that waiting for an experience can boost our happiness, as can talking about the experience afterward. That's one reason food pilgrims seem to be queuing up and Instagramming it.
NPR |Sept. 08, 2014 12:26 p.m.
Huddle House says its customers don't want healthy options or calorie counts. But by defying healthy trends, the chain seems increasingly — and unapologetically — out of step with the competition.
NPR |Sept. 04, 2014 1:36 p.m.
Amazon's position is that "instead of selling 100,000 copies at $14.95, you would sell 200,000 copies, let's say, at $8.99 or $9.99," says industry analyst Tim Bajarin.
NPR |Sept. 04, 2014 1:27 p.m.
Butter prices are at their highest levels in years, and supplies are low. But it's not because Americans suddenly discovered that fat isn't evil. It's because other countries love our butter, too.
NPR |Sept. 04, 2014 7:34 a.m.
As NATO discusses the crisis in Ukraine this week, Russia's ban on Western imports of fresh food marches on. For now, Moscow's grocery shelves are still stocked, and citizens are stoic.
NPR |Aug. 29, 2014 12:20 p.m.
There's no such thing as plain vanilla — at least if you're talking about beans from the vanilla orchid. Whether they're from Tahiti or Madagascar, vanilla can be creamy, spicy or even floral.