August 27, 2013 If Kansas farmers keep pumping water out of the High Plains aquifer as they have in the past, the amount of water they can extract will start to fall in just 10 years or so, scientists predict. That will cause big changes in the agricultural economy. But reducing water use now could help delay and ease that disruption.
August 27, 2013 Legend has it that an innkeeper caught a glimpse of the goddess of love in her bedroom and then rushed to his kitchen to create an egg pasta inspired by Venus' belly button. Today the art of making tortellini is endangered, but several groups are devising creative ways to preserve the tradition.
August 27, 2013 The doyenne of TV chefs imparted much wisdom to American cooks, but one piece of Child's advice you should ignore is to wash your raw poultry before cooking. It spreads germs. Everywhere. Yet studies suggest 90 percent of Americans do it, so food safety researchers are launching a campaign to squash the habit.
August 26, 2013 For today's Sandwich Monday, we eat our way through a hot dog cookoff, and so far, we have lived to tell about it.
August 26, 2013 The humble dumpling seems unencumbered by controversy until you start trying to define it. We asked three experts to weigh in. Tell us what you think, too.
August 26, 2013 From Warsaw to Wuhan, people around the world love dumplings. They're tasty little packages that can be made of any grain and stuffed with whatever the locals crave. But where did they come from? Some think prehistoric people may have been cooking them up.
August 25, 2013 Surprisingly enough, people have been poaching salmon in their dishwashers for decades. Now one Italian cook has expanded the technique to meats, side dishes and desserts. And she's found a trick to make the method more environmentally friendly.
August 23, 2013 Activists drive from D.C. to Missouri to encourage Monsanto Corp. to label foods.
August 22, 2013 Imagine corn on the cob that naturally tastes creamy and buttery — no added fat required. Native Americans bred such a variety, but its kernels were almost lost to history. Now one chef is bringing back the heirloom corn — and hoping it will serve as a lesson in what can happen when crops are bred to be flavorful and colorful, not just big.
August 22, 2013 Looks like our prehistoric ancestors were bigger foodies than we realized. Archaeologists have found evidence that hunter-gatherers added a hot, mustard spice to their fish and meat thousands of years ago. So meals weren't just about consuming calories. Taste and flavor were important, too.
August 22, 2013 MPBNLobsters are Maine's signature industry, but it's Canada who seems to be doing the better job of marketing its crustaceans. And as Maine lobstermen face record-low prices, the state is hoping to take a few lessons from the success of its northern neighbor.
August 21, 2013 Beta agonists, a class of drugs widely fed to cattle and hogs to make them put on weight faster, are coming under increasing scrutiny. Reports suggest animals fed these drugs can seem reluctant to move — lethargic, unable to walk properly — and may die more often, too.