On the first leg of his Asian tour, the president stopped by the iconic sushi restaurant. David Gelb, who directed a documentary about the restaurant, says eating there is amazing and nerve-wracking.
French colonists planted cacao in Vietnam in the 1800s, but the crop was outpaced by coffee and cashews. Now French expats are helping the country become a respected producer of high-end chocolate.
WVPBBacteria can make a bread rise and give it a cheesy flavor. That's the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn't have yeast on hand.
A new report finds that the average compensation of fast-food CEOs has quadrupled since 2000. By comparison, worker wages have increased less than 1 percent.
Inspired by toast's ascendance as a trendy snack du jour, we push "artisanal" toast in new directions. Using a blowtorch, coffee maker and dryer, we prove you can toast it yourself without a toaster.
For the first time in six years, many California farmers have been told they'll get little or no federal irrigation water. And as farms run dry, workers are deciding to pack up and move away.
The Treasury Department says it erred in approving dehydrated versions of vodka and mojitos. Red tape will likely keep the high-proof powder off the market for a while.
The NCAA council approved new rules allowing student-athletes unlimited snacks and meals after a star athlete complained about his hunger. But student advocates say they're still waiting to unionize.
The giant retailer says it's adding a new line of organic food that's at least 25 percent cheaper. But a large-scale production and supply of organic food likely can't be achieved overnight.
Clam digging satisfies that primeval urge to go out into nature and find free food. And inveterate Washington state clam diggers admit they compete to get their daily limit of 15 clams.