Food
Who decides what can and can’t be in food in the US?
Who decides what can and can’t be in food in the US?
Red 3 has been banned for use in cosmetics and topical drugs since 1990. Why is it still in our food?
But you don’t have to go cold turkey on your cold turkey. We can help.
Contaminated food from McDonald’s, Boar’s Head, and more is making Americans sick.
The latest in Food
Cheese is yellow, milk is white. What’s going on here?
How the proudly weird beverage became the second-most popular soda in America.
Doctors explain how to tell the truth from social media BS.
Kids love to eat them. Parents love to fight about them.
From prebiotic sodas to collagen waters, beverages are trying to do the most. Consumers are drinking it up.
From hot honey to buffalo ranch, we really, really, really love to make our dry foods wet.
Gene editing could deliver a future of seedless fruit. Is that a good thing?
How the act of eating became mass spectacle.
The post-Covid pop-up boom, explained.
Originally marketed squarely at young men, they’re now coming for women’s wallets.
The strange ways we do (and don’t) consume glizzies.
Every dish is beautiful and no one is hungry.
The glitzy campaign, featuring stars like Patrick Mahomes, Simone Biles, and Travis Kelce, is part of an aggressive effort to fix its deep-seated problems.
Does the restaurant’s bankruptcy signal rough seas ahead for casual dining chains?
With bird flu affecting multiple dairy farms, unpasteurized products are more dangerous than ever — but some people are reluctant to heed government guidance.
Think twice before throwing out your leftovers.
The delightful abundance of going vegan.
The killing of World Central Kitchen workers shows no place in Gaza is safe, even for aid groups.
More and more industries are adopting “dynamic pricing” — and consumers aren’t happy.
Here are some levers the administration can pull to rein in food inflation.
Leaving food safety to private enterprise has risks.
Gird your curds! Say a prayer for Camembert! A collapse in microbe diversity puts these French cheeses at risk.
The American diet is lopsided toward meat. Here’s how to incorporate more plant-based food into your life.
The shifting value of going out to eat.
The Ethiopian American plant geneticist designed better sorghum — saving thousands, if not millions, of lives.
How fancy chefs and the Food Network became the old guard of food media.
Star chef José Andrés is piloting a lab-grown chicken dinner. Here’s what it tastes like.
Community-supported agriculture is a great way to get a variety of local fruits and veggies, but it can be overwhelming to stare down all those leafy greens.
What the WHO’s aspartame warnings mean for you.
Get ready for an earful about the health risks of Diet Coke, Trident gum, Equal, and other sugar-free items.
Here’s why the summer picnic staple is all over TikTok, Instagram, and food publications.
Meat grown in a lab will soon land at restaurants in DC and San Francisco.
Republicans are rolling back child labor laws. But they’ve always been weak on farms.
Beans are protein-rich, sustainable, and delicious. Why doesn’t the US eat more of them?
As diners increasingly turn to delivery, the future of fast food may be one with no human interaction at all.
The Republican fight over SNAP benefits has deep historical roots.
Supplements to the program ended on March 1. Without an off-ramp, people are scrambling to fill the gap.
A federal program allowed schools to provide free lunch to all children. Why did it have to end?
The delicious, divisive, and surprisingly political world of contemporary home canning.
