Eleanor brought scrambled eggs and culinary austerity. Mamie favored boxes, cans and leftovers. Jackie embraced French food and Michelle redefined the national plate. And Melania? Who knows?
The cookbook Nothing Fancy, first published in 1984, has just been re-released — and is the closest thing to a memoir that the formidable "Julia Child of Mexico" has ever written.
Blue Seal ice cream was launched after World War II for American soldiers stationed in Okinawa, Japan. Today, it's a fusion of American and Okinawan tastes that's loved by locals and tourists alike.
At this bustling Nebraska railroad hub, volunteers — mostly women — greeted and fed about 6 million soldiers. And the taste of those home front meals was a comfort to troops on the battlefield.
Antonino Fernandez, who made his fortune from Corona beer, died in Mexico in August at 98. But he never forgot where he came from — a tiny village in northern Spain that he helped support for decades.
Economy | Business | Technology | Food | NationNPR | Dec. 6, 2016 2:59 p.m.
Instead, the company envisions customers at the store picking up whatever they want off the shelves – then simply walking out with it. The items are automatically billed to their Amazon accounts.
A hunger researcher and two restaurateurs teamed up to open EAT Café, a restaurant that aims to provide a sit-down dining experience even to people who typically can't afford to eat at restaurants.
Fighting extreme poverty and failing crops caused by a three-year drought, United Nations food agencies are struggling to keep the region's population from succumbing to starvation.
Wild, nutritious, delicious and planet-friendly, sea vegetables are the next big thing. So is poke, the Hawaiian cured-fish dish. But at what cost? We consider both, and weigh in on which culinary trends will take fire in 2017.