Moosewood Cookbook author Mollie Katzen now says her original recipes 30 years ago were too heavy on the cheese and too light on the vegetables.

A food critic’s shame over her obsession with a very un-epicurean health food raises the question: Does being a chowhound mean compromising your health?

Capitalizing on chefs’ fear of losing coveted Michelin stars, a French insurance company has started offering special coverage for potential downgrades.

Good luck finding a restaurant near you that serves the cuisine of Macao.

Of all British foods, Worcestershire sauce has had the biggest impact on world cuisine, according to a new poll.

The softer side of macho chef-cum-restaurateur Marco Pierre White.

According to one of France’s most famous chefs, if the proliferation of fine-dining destinations worldwide keeps up, there won’t be enough food to go around.

If you’re not into cooking with home-rendered pork fat, why not make soap out of it?

The Chicago Tribune gives meat-eaters tips on um, tips. Rib tips, that is.

The nerdorable DIYers at Evil Mad Scientist Laboratories have built a 3-D printer capable of printing with plain ol’ granulated sugar.

In some two-year c-school programs, graduates are more than twice as likely as the average college grad to default on their student loans.

Hong Kong’s growing prosperity has contributed to an increase in food waste. Fed-up restaurateurs have responded by charging customers for not cleaning their plates.

Forget corn—meat byproducts are the fuel of the future. That’s what factory-farming giant Tyson and oil company Conoco are banking on.

A recent trade-mag article teaching servers how to break the dessert taboo makes us appreciate dining partners who refuse sweets.

In addition to being incredibly delicious and fairly good for your health, PB has all kinds of great nonfood uses—like, of course, disproving evolution.