Food & Culture deals with how we perceive food in our daily lives and how it can affect us in both positive and negative ways.
As demand for olive oil is at its peak, production is at its lowest in Southern Europe, which accounts for 70 percent of the world's supply. Is a shortage on the horizon?
Why, when hungry, do we crave warm food more than something cold? It may have something to do with your nose. Or your gut. Or your brain.
Wine may give the body a little protective boost, a new study finds, but that's still no reason to reach for a smoke.
A chicken nugget that looks like a U.S. President? Meat resembling a certain Sith Lord? Sometimes the eye plays tricks on you, and things get weird.
Research shows that weaving courses of different culinary traditions into the same meal could increase overall satisfaction.
It's not just in your mind – a study showed that pairing cheese with wine made wine taste better. Here's why.
And that can be bad news for your waistline.
Joey "Jaws" Chestnut reclaimed the throne at the 2016 Coney Island competitive eating contest, while Miki Sudo defended her crown for the third year.
And this isn't the first time people have committed crimes for "green gold."
The Lone Star state has a small problem with white-tailed deer. Who's hungry for venison?
How does a kudzu salad sound? Or maybe a roasted guinea pig? Both are plentiful, and both don't often appear on U.S. restaurant menus. Should they?
Insect oil is going to waste. It's clean, it's healthy, and we should be using it. Oh, except for roach oil. Apparently that smells disgusting. No surprise there.
Increased production in Asia and Central America may not be enough to offset Brazil's coffee losses due to drought. What does the future hold?
Part salad dressing and part condiment, ranch is so popular in the U.S. that some people might consider it a food group. What in the world is ranch dressing actually?
A recent Austrian study has shown that stroking a calf on its neck during the first two weeks of its life has a positive impact on future growth and milk production.
Bootlegging alcohol? Sure, we've heard of that, but butter substitutes?
Why waste time cooking, eating and, um, mixing when you can just glug your nutrients down in a matter of minutes? That's the idea behind Soylent 2.0.
The practice has ancient roots — but GMOs as we know them really started taking off after some key discoveries about DNA.
See your friends rolling their eyes when you tell them you've gone gluten-free? Find out why the gluten-free diet craze is meeting resistance from the masses.
To a food lover, the idea of trading pizza for a pill isn't exactly appetizing. But in a world where many of us struggle with getting daily nourishment, being a foodie is a luxury. Is a cure for world hunger on the horizon?
When you see the increasingly popular label on food products, does that mean you're getting a sugar-free product?
Cheese has a very long history. Learn more about cheese in this funny video from HowStuffWorks.
Most of us eat breakfast, lunch and dinner every day without stopping to think about it. So why do we eat three meals a day — is there a biological reason, or is it a societal construct?
People have always had a thing for sparkling water, but it wasn't easy to reproduce the effervescence found naturally in some springs. Why was it so hard to create carbonated water and how did the product gave birth to the soda fountain?
Stuffed full of vitamins and minerals — not to mention fats, carbs and proteins — Soylent can replace all those meals you're tired of making. But would you want it to?