What do children raised to love farmers’ markets really think of them? Their answers might surprise you.
Are unfamiliar ingredients really an elitist construct, or are they just a reminder of the way people used to eat?
There’s a lot we don’t know about fungi.
Contemporary foodies are rediscovering the wonders of traditional Northern European Jewish cuisine.
Sandor Katz has been extolling the benefits of live-culture foods for a decade — and it’s changing the world.
Maximize your dining pleasure this holiday season by eating slowly. Very slowly.
A biological anthropologist has upended everything I thought I knew about calories.
We might all be a little happier if we invited everyone over for olives, anchovies, and peppers more often.
A trip to the Mayo Clinic reveals the surprising future of medicine.
Do kids instinctively know what a healthy diet looks like? Maybe — but a little parental prodding never hurts.
How foraging for food can change the way you see the world around you.
The choices we make at the supermarket are having a bigger impact than many of us might realize.
All you need is a few quick-pickling tricks to make your life a little easier and your microbiome a lot happier.
There are reasons behind the rise and fall of certain foods — and some are more alarming than amusing.
To find true pleasure in the kitchen, focus first on the dishes that make you happy.
Enough with all the heavy, sugary treats at holiday gatherings. There’s a world of fresher, healthier delights out there for you to offer — and enjoy.
A lot of us are still clinging to adult versions of our favorite childhood eats. Will we — and our tastes — ever grow up?
Technology can make your meals fun or forbidding. It’s important to know the difference — and to have a choice in the matter.
You don’t have to be Einstein to cook real food with a little flair.
In movies and magazines, glamorous celebrities often inspire envy. But when you discover how they really eat, you may pity them instead.
Some would like us to believe we’re wasting our money on organics, but the weight of their argument appears a bit . . . skeletal.