I went on the same Alaskan fishing expedition Marion Nestle did—but, being Marion, she's already posted some penetrating observations
A secret ingredient with strangely powerful properties is turning up everyplace! Including pancake ice cream.
Some people like garlic! Lots of it. And onions. And a new book will help you love them better. But don't feed 'em to a pet.
Food world turmoil: raw milk debates continue, tomatoes rot on the vine, and a mystery poison hides among clams
Why is French coffee a stale, watery mess? Evil imperialism! And a general je m'enfoutisme about decent technique, and let's not get started on espresso.
Food processors are really, really good at distracting you while they fight regulation on salt and sugar. A new, strong piece should help us keep our eye on the ball.
While New Orleans and Louisiana brace for news of what will happen to their fishery, neighboring states are gloating—for how long, nobody knows
Food attracts big characters, beer bigger ones. Fallows pays tribute to a Texan in Shanghai.
Coming to more Massachusetts highway rest stops this summer, a full 18; and, on a short Napa idyll, a visit to Oxbow Market
I debate genetically modified foods, organic vs. conventional, and other matters with the author of a new book on food policy. Watch us listen to each other!
The Institute of Medicine is issuing a series of hard-hitting reports food manufacturers need to listen to. We hear why from the head of the IOM's most recent panel.
A Tea Party for dairy lovers? If you think taxes get people riled up, try taking away their access to raw milk.
My friend Margo Howard has it right: it's time to retire a word that never should have taken root
A "boil-water order" in Massachusetts reminds residents and restaurants alike about the need for safe drinking water that they usually take for granted
Come hear Food Channel writer and sustainability expert Helene York, baker and new author Joanne Chang, and me at the Museum of Science.
Nobody knows Gulf fish and New Orleans restaurants like John Besh. And he's getting impatient for federal action.
An article calls kopi luwak, beans picked out of civet dung, the caviar of coffee. It doesn't mention the taste: fairly vile.
Lent is ending, so it's time for Britain's contribution to Easter breads. And soon (okay, next week), Passover will end too.
No need to read all 2,400 pages—a mandate to take calorie labeling national is very good news
The James Beard Journalism Awards nominate many Food Channel contributors—congrats!