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The hardest part of starting a new food business should be in perfecting the secret recipe. For many entrepreneurial cooks though, the tough times come…
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A farmer in Spain makes foie gras from wild geese who gorge themselves naturally on acorns and olives. New York chef Dan Barber describes tasting it as "the best culinary experience of my life."
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Ornate refreshment kiosks were once the heart of Lisbon's parks and plazas. They faded away under a dictatorship that discouraged public gatherings. Now they're back to help revitalize the city.
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Urban farms and gardens are popping up in cities all over the country, often touted as the key to a sustainable lifestyle, as creating healthy vibrant…
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Yes, the green aprons remain, but you may begin noticing more personal flair underneath. Instead of black and white garments, baristas are now free to embrace "drabby chic."
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"Nobody can soldier without coffee," a Union cavalryman wrote in 1865. Hidden Kitchens looks at three American wars through the lens of coffee: the Civil War, Vietnam and Afghanistan.
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It's cute ... but is it too much cultural pressure?
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It sounds like a fairy tale but it's real. A study shows how wild birds and people communicate to find bees' nests and share the sweet honeycomb. The teamwork may date back thousands of years or more.
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Some of the biggest brewing companies have agreed to list the number of calories, alcohol content and nutrition information on beer bottles and cans.
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Nothing is simple in Mideast relations. Not even hummus. Lebanon, Israel and Palestinians are entangled over who owns the dish. Not even the title of world's largest hummus platter settled the matter.