A partnership we've been working on a long time brings smart, unfussy, appealing recipes from EatingWell to the Food Channel—and at exactly the moment I need them
I admitted it on CNN, I admit it tonight, and I'll admit it as I plow through weeks of Halloween leftovers—sugar is a foundation of my (terribly healthful) diet
The Food Channel receives its first post from a fantastically enthusiastic, cook-everything, do-everything (including philanthropy) star of Italian cuisine
The program I first wrote about goes global today. We'll see what that means for small farmers—but Walmart says it will help them.
Barry reminds me how much I like barramundi, and tells us why it's far more suitable for fish farming than Frankenfish
I talk food, Let's Move, and more with Zeke Emanuel and Sam Kass—and can't resist Zeke's intense, Disneyesque jam
And that's a good thing. I'm against the rebranding of corn syrup as "corn sugar," even if the party line has shifted to plain "It's the sugar, stupid."
Colorful criminals like Jack DeCoster won't be stopped until laws change. Impossible? Not entirely—but time to pass an essential food safety law is running short.
A chef with the best kind of soft power—what Zeke calls the best restaurant in Washington—makes his long-awaited debut on the Food Channel
A weekend survey of MREs and a recent book, both by terrific photojournalists, are at once fun and upsetting
Notes on why Eataly is different from any other New York market—and first tastes as the pre-opening frenzy mounted
Our reporter talks to people in Clarion, Iowa, about living with the changes DeCoster hog factories have brought—and the stink
Our man on the scene in Iowa gets the first copy of the egg producer's defense of its role in the current egg recall
Everybody has lessons-learned wish lists from the current Salmonella outbreak. Here's mine. And animals aren't at the top—people are.
Who really let a thousand brewpubs bloom? Was it Jimmy Carter? Fallows has been looking into the matter, and the discussion has turned ... sudsy.
Nice live music—what it might take to compete with a big and popular Trader Joe's a few doors down
It's the sense of community—what keeps me devoted to everything I say I'm doing because I'm so right-minded
The people willing to pay for the best local products, especially cheese, are foreign foodies like me—not French chefs
A new program from Wholesome Wave increases access at the next wave of farmers' markets: non-yuppie
Josh weighs in on robbing the food stamp program to pay teachers: good goal, rotten method