Five years after the BP oil spill, the public has stopped asking whether seafood from the Gulf is safe to eat. But now there's a supply issue, and fishermen worry about the future of their industry.
Flora and Fauna | Food | Science | WorldNPR | April 20, 2015 4:07 p.m.
Thousands of spectators gather every April to see ecstatic cows let out into fields on organic farms around Denmark. The organic industry says the event has helped fuel demand for organic foods.
Pass the salt pork! A restaurant in New York is taking diners back in time with local dishes from the 1650s. That means lots of venison, sumac, fat back and — don't worry — beer.
The FDA has issued a warning letter to Kind about the labeling of its fruit-and-nut snack bars. It argues that the bars contain too much fat to bear the label "healthy" printed on the wrapper.
Critics of the system that ushers food products to market say it is rife with conflicts of interest. When scientists depend on food companies for work, they may be less likely to contest food safety.
Fried yellow chilis. Baja-style fish. Not the typical Chinese restaurant fare, unless you're near the U.S.-Mexico border. The reasons why go back to an 1882 law enacted to keep Chinese out of the U.S.
A star of molecular gastronomy, Homaro Cantu, 38, took his own life this week. Cantu owned a Michelin-starred restaurant, but he also wanted to cure world hunger and improve Americans' eating habits.
Technology | Arts | Science | Food | Entertainment | NationNPR | April 19, 2015 8 a.m.
The system, a pair of robotic arms, learned to cook by mimicking the motions of a top chef. Even though it can't smell or taste, its maker says the robot should be able to make 2,000 meals by 2017.
Environment | Food | Business | Nation | ScienceNPR | April 18, 2015 9:17 a.m.
The relentless drought has turned almonds into a target for water conservationists who bemoan that it takes one gallon of water to grow one almond. Growers say the bad rap is unfair and misleading.
There's only so much fuel you can store before a big race. A performance nutrition expert gives us the rub on how to optimize carb-loading to avoid the miserable experience of running out of fuel.