Get tips on healthy eating, organic cooking, grocery shopping, and make smarter decisions when dining out.
Chocolate fondue made from your coffee maker? Yep. And that's just the tip of the iceberg.
Most of us take food for granted, but maybe we should pay attention. History has a lot to teach us.
We've Got You Under Our Wing
New study finds the 'Eco-Atkins' diet reduced heart disease risk and helped participants lose more weight than other diets.
The study also found that diet sodas don't induce cravings for sweet foods, contradicting a previous study.
What happens when you cross kale and Brussels sprouts? A whole new take on vegetables.
Tired of throwing away so many food pouches? These reusable ones might help solve your problem.
These books will make for delicious reading by the pool, on the beach or on the backyard hammock.
The Chicago-based chef also dishes on the newest season of Fox's 'MasterChef' and how his fellow judges inspire him to stay healthy.
Laurie David’s latest book about families and food contains recipes that are simple, tasty and incredibly good for you.
If you're grilling meat this Memorial Day, you should seriously consider stocking up on Guinness.
When fats are eaten together with vegetables, it results in the production of nitro fatty acids, which in turn inhibit an enzyme that boosts blood pressure.
Do you love seafood? Do you consider yourself savvy about where seafood comes from, how it's caught, and the real names of popular fish? Test your knowledge with this quiz!
Serbia's pule cheese comes from an unlikely source: The milk of the endangered Balkan donkey.
From the color of your plate to the cost of your food, science reveals how to create an ideal personalized dining experience — or at least the illusion of one.
We take so much for granted in our daily bread. Learn more about a few of the discoveries in bread making that have changed how we eat.
Creative mom explores how to live a sustainable life with a focus on food.
Mom shares nourishing recipes and blogs about sustainable living.