Most bottles contain more than just grapes and yeast. Find out which ingredients find their way into wine — plus 9 tips to make healthier choices without sacrificing taste.
Here are the most contaminated — and cleanest — fruits and veggies.
Smart suggestions to help you eat healthy without breaking the bank.
Not all fake-meat alternatives are created equal. Here's an inside look at soy dogs.
"Natural" wines may not be as natural as we think, yet they're gradually moving into the mainstream as wineries — and their customers — recognize their environmental benefits.
Eating on the Wild Side author Jo Robinson unearths the nutritional secrets of wild fruits and vegetables — and explains how to get more from today’s produce.
6 ways to reduce your dinner’s carbon footprint.
Here's a handy glossary of food-labeling terms and what they mean — and don't mean.
How changing what's on your plate can help heal the planet.
Organic foods can by pricey, but these tips can help lessen the blow.
A wine maestro discusses best wine practices — and offers his top picks for biodynamic reds, whites, rosés, and sparkling wines.
A widely used class of agricultural pesticides has been found in drinking water, according to a new study. Here’s how to mitigate their presence.
Should we be concerned that new genetically modified foods get around current USDA “GMO” labels?
Looking for food grown in healthy soil? Here are six surprising tips.
Compounds in some grains, legumes, nuts, and seeds can wreak havoc on your digestion. Learn how to make them work to your advantage.
Shopping for meat, fish, and eggs can leave you confused and conflicted. What’s the healthy, sustainable choice?
Major new study shows organic milk and meat offer significantly more omega-3 fatty acids.
Enhance your brain function with four recipes designed to invigorate mood, memory, and cognition.
Technology can make your meals fun or forbidding. It’s important to know the difference — and to have a choice in the matter.
Some would like us to believe we’re wasting our money on organics, but the weight of their argument appears a bit . . . skeletal.
Hear from Sow Much Good founder Robin Emmons about how she's working to make fresh, affordable food available to everyone.