Turns out your intestines have taste buds … and they like sugar.

According to the AP, a dead zone of oxygen-depleted water has formed off the coast of Oregon for the sixth year running.

We’re more likely to connect the Food Network with its stable of celebrity chefs than with those struggling for decent nutrition, but Food Network kitchen chef Sarah Copeland might just change that.

That pie in the face is actually a facial.

A new book recommends simpler diets, though our appetites may disagree.

The Washington Post on Chilean salmon farming: still not sustainable!

Going vegetarian in Poland makes us appreciate globalization.

Why do we eat—health, nutrition, taste? In the wake of Michael Pollan’s New York Times essay on diet, the Amateur Gourmet has his own ideas. Forget nutrition or flavor—we eat for beauty.

Chard is one of those dark leafy greens packed with fiber and nutrients–you know, the stuff that we’re always being told to eat more of. Luckily, it’s also delicious–provided you don’t mind a bit of...

Think you can’t raise your own food and livestock in the city? Think again.

The number of people who eschew wheat continues to grow, and now Gourmet is questioning whether there should even be an annual wheat harvest in this country.

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?

The consensus was that the nutrient loss / change was negligible.

http://www.nytimes.com/2008/09/17/dining/17nutrients.html?ei=5070 Does this mean that tropican orange juice will have a ‘warning’ label for those who don’t eat fish (vegetarians and others)?

I found a great site that not only lists the “world's healthiest foods”, but provides some great information about each, including key nutrients and how they help our bodies. http://whfoods.org/foodstoc.php I hope you...