Food mags are peppering their pages with green pieces more than ever before—and sometimes it just feels like a stretch.

A new study of UK families suggests that obesity isn’t any more of a problem for low-income populations than others.

A guy makes a gorgeous sculpture/portrait out of eggs—what’s not to like? Seemingly, quite a bit.

Real people discuss the meaning of real food. Brought to you by the makers of fake food.

A few tail gurus are leading a charge to get people into this oft-overlooked fortified wine.

New data show that junk-food commercials aimed at kids may not have anything to do with increasing childhood obesity rates.

The recent safety scares have many people wary of foods made in China—but cutting those out of your diet completely may be impossible.

Most chefs don’t even consider the option of making their own butter. But it’s embarrassingly easy to do—and the final product is exceptional.

The scare over tainted food products from China keeps getting, um, scarier. Is small-scale production the problem?

One of France’s most celebrated bakers is urging her fellow Frenchies to lay off the baguettes and turn to whole-grain loaves instead.

Writer Charles Clover explains why you can’t trust high-end chefs to serve sustainable seafood.

After September 1, most almonds sold on this continent will be doused in toxic motorcycle fuel. WTF, USDA?

A big ol’ study finds that soy may be damaging to a woman’s cardiovascular system.

If a food critic’s negative review causes a restaurant to lose money, should he be held financially liable? An Australian court thinks so.

McDonald’s has invited mothers to look inside its kitchens and blog about what they see.