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Amazon Books has curated an interactive map that shows who's invigorating regional cooking. And there are some surprises: Texas is moving beyond barbecue, while charcuterie is cool in California.

The NCAA council approved new rules allowing student-athletes unlimited snacks and meals after a star athlete complained about his hunger. But student advocates say they're still waiting to unionize.

It turns out the first chili peppers were grown by humans in eastern Mexico. And it's not the same region where beans and corn were first grown, according to new ways of evaluating evidence.

When tequila meets Manischewitz in the same glass, Passover will never be the same. At Rosa Mexicano restaurants, the Passover menu is inspired by the cuisine of Mexico's nearly 40,000 Jews.

As vertical farming takes root in cities around the world, critics fear it's leaving a big carbon footprint. An experiment in Chicago turning garbage into energy aims to prove them wrong.

What the heck did we put on salad, wings, chips and pizza crust before ranch flavor was invented? If you were born after the 1970s, you probably don't remember.

Around the world, millions of families of Iranian descent will gather around a ceremonial table to mark the start of spring. This ancient Persian festival has a lot to do with fresh, green foods.

Learning to garden and cook with cheap, healthful produce helped JuJu Harris survive while raising her son on food assistance. In a new cookbook, she shares her tips for struggling moms.

If you like richer, darker, more intense maple syrup, you should pick Grade B. But the idea that B beats A seems counter-intuitive to lots of consumers who are just looking for something sweet to pour on their morning pancakes. So the syrup industry has revamped its grading system.

American chefs from coast to coast are using evergreens to develop unique flavors in dishes from white fir and sorrel broth to pine needle vinegar to smoked mussels. It's a food trend with roots that go back centuries.