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Drawn in by fresh eggs, or the possibility of feathered friends, people continue to flock toward backyard chickens. One researcher wonders if local laws are doing enough to keep people and birds safe.
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Historical photos show fishermen with chinooks almost as tall as they are. A century's worth of dam-building, overfishing, habitat loss and hatcheries has cut the size of the average fish in half.
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Cheese is gaining popularity in this South Asian country, but it is mostly imported and expensive. An Indian-based monastery with Italian roots is trying to change that — by making it themselves.
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Recently discovered tweets show Sean Spicer has been at odds with the "ice cream of the future" for years. On Monday, Dippin' Dots tried to end the feud with a letter asking to be friends.
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As meal kits gain market share, craft cocktail subscription boxes have followed. The kits allow tipplers to explore new drinks and small brands without splashing out for a big bottle of booze.
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No need to risk sugar shock, folks. We've got a whole bunch of experiments you can do with leftover candy that are possibly more fun than eating it.
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Serves 4 (makes 8 kebabs)Ingredients• 1 1/4 pounds skinless, boneless chicken thighs, cut into bite-sized pieces• 4 tablespoons Greek yogurt• 3 garlic…
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Half of the 13,000 residents of Clarkston, Ga., are foreign born — many of them resettled refugees. A nonprofit food truck helps them get job training and work experience, and network with neighbors.
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The food truck craze has reached the Israeli-occupied West Bank. Two Palestinians who met in an Israeli prison are running one. They learned to cook while working in the prison canteen.
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Globally, this humble dish was one of the first ways humans learned to unlock the nutrition in grains. Now, chefs are embracing its sumptuous, delicious possibilities. And no, it's not just oatmeal.
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In the great household debate about refrigerating tomatoes, there's some new scientific evidence on the no-fridge side. But some taste testers are not convinced.
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A new museum exhibition highlights the vast diversity of Chinese regional cuisines. It features not just celebrity chefs but also immigrant home cooks, for whom the kitchen can be a sphere of comfort.