January 17, 2013 Believe it or not, Food Network's crazy-ingredient competition has more relevance to the home cook than a lot of higher-profile shows.
January 17, 2013 Prawns will rub themselves when dabbed with acid. And hermit crabs show stress-related behavior after getting shocked out of their shells. Now scientists find that British shore crabs can learn to avoid an electric shock — a key sign that crustaceans really do experience pain.
January 16, 2013 Adults who upped their intake of sugary foods or drinks gained about a pound a year, a study found. But the researchers say it's impossible to say how much cutting back sugar would reduce obesity because sugar's not the only problem.
January 16, 2013 It may not be as sexy as farro, as healthy as quinoa or as versatile as oats. But barley has a lot more going for it than being malted for beer or being dumped in a soup. Its versatility shines in salads, soup — even risotto.
January 15, 2013 The word "Budweiser" will continue to mean two different things in Britain, where the brand name has been a bone of contention for more than a decade. The U.K. Supreme Court has ruled against Anheuser-Busch InBev's request to stop Czech brewery Budvar from selling beer under the Budweiser name.
January 15, 2013 While underground dinners may seem like old hat to some, a handful of startups are betting the concept is just beginning to take off. But many supper clubs are still more expensive than the average restaurant meal, which may limit the market.
January 15, 2013 Many farmers are worried that the biotech giant will sue them if a patented gene gets accidentally incorporated into their crops. But in a departure, one Monsanto lawyer says that only farmers that specifically take advantage of the company's technology would face a lawsuit.
January 14, 2013 For this week's Sandwich Monday, we try something they said couldn't be done: an unhealthier version of bacon. The restaurant Wiener And Still Champion just north of Chicago serves it breaded and deep-fried.
January 14, 2013 From the dark days of slavery through the civil rights era, soul food like fried chicken and sweet potato pie nourished the African-American community and became a touchstone of cultural identity. But a new documentary asks: Is this greasy goodness doing more harm than good?
January 14, 2013 For her new book, Gran Cocina Latina, chef Maricel Presilla visited homes and restaurants across Latin America to document their food. But one dish familiar to Americans, the sauce often served with Cuban-style yuca fries, has a surprising origin — Presilla herself.
January 11, 2013 The way bartenders shake their cocktails has practically evolved into their signature beats. Some shake hard, some shake over the shoulder, some shake in front. Most bartenders say the shake is essential to a perfect drink — but is it all style or is there some substance to the claim?