Food Culture

Your neon tights, parachute pants and leg warmers are long gone, so why are you eating like it’s 1985?

How the name of a food product can make it seem healthier.

How FoodFight’s cofounder is changing the way kids think about food.

The way we eat today is shaped by legacies from long ago. Dara Moskowitz Grumdahl thinks it’s time we took a fresh look at our food.

See where else these common ingredients in processed foods are used.

As exotic appetizers for a celebratory repast, or the centerpiece for an aphrodisiac feast, oysters offer a bonanza of unexpected health benefits.

Mislabeled fish in restaurants and supermarkets has become something of an epidemic in the United States.

Tainted honey could be making its way into your pantry through a practice known as “honey laundering.” Here’s what you need to know.

Some popular cookbooks suggest hoodwinking our kids into eating veggies by hiding them in their favorite foods. But like all subterfuge, this comes with serious liabilities.

Looking back on the year’s food trends, a food writer names a few that she hopes will quickly fade into history.

Most of the processed foods we eat are studded with mysterious additives. They extend shelf life. They create exciting flavors, colors and textures. But they don’t do great things for our health. Find out which ones to avoid, and why.

Some dietary fats we should avoid, others we must embrace. Knowing the difference could change — or even save — your life.

Spend some time eating, drinking and walking as the French do, and the “French paradox” may not seem like such a mystery after all.