Is the Master Cleanse the spiritual fast of a modern age?

The backlash against media portrayals of restaurants is in full effect this week.

Edible weeds like purslane and dandelion greens are so last season. Next up: tumbleweeds.

It increasingly seems like eating local is the only way to keep from getting poisoned.

The portable microwave: helpful addition to the world of food or sign of the Apocalypse?

Balsamic vinegar: flavor enhancer or pushy plate bully? Bloggers debate the merits of the must-have must.

Small farmers have long been at odds with the agribusiness giant. But now the company is losing its patents—and possibly its claws.

Raw foodists believe that uncooked foods are healthier because beneficial enzymes are destroyed by cooking. New research shows those claims are half-baked at best.

The Big Apple’s rich drunks do a lot more than say awful things in restaurants.

There’s a ray of hope for almond-lovers who want to avoid the steam pasteurization and carcinogenic chemical sprays that will soon be required by the USDA.

One of the nation’s most daring chefs, 33-year-old Grant Achatz of Alinea, was diagnosed last week with a rare and advanced form of mouth cancer.

Three cheftestants vie for the crown of top Cheapavore in a New York Magazine contest.

Vintners are starting to use corks for some wines and screw caps for others, because sometimes the best way to achieve the desired taste in a wine is to screw it shut.

The ranks of female sommeliers have grown over the past decade, but do these very women still harbor outdated gender stereotypes?

In recent months, Colony Collapse Disorder has been big news. But the true “honeybee apocalypse” is already over, according to Slate.