India is rice country: the cereal provides daily sustenance for more than 60% of the population. Half a century ago, it was home to more than 100,000 rice varieties, encompassing a stunning diversity in taste, nutrition, pest-resistance and, crucially in this age of climate change and natural disasters, adaptability to a range of conditions.

A look at a questionable tradition, from Marco Pierre White to Sébastien Bras

One problem with dieting is that when you give your body less energy to operate, it adapts to use less energy, which can slow weight loss. A way to get around that problem, a new study suggests, may be intermittent dieting—taking a two-week break for "regular" eating between bouts of dieting may actually improve weight loss.

Saffron is the world's priciest spice, so why does it have a less than golden reputation?

Join WIRED for the deepest dive yet into the science of the Impossible Burger, the genetically engineered fake meat on a mission to upend the beef industry.

Chipotle's queso is shaping up to be another disappointment for the struggling fast food chain. The cheesy addition to the menu was rolled out with a bang last week. Customers appear unimpressed. Many have used Twitter to share their views of the melted cheese dip, with some calling Chipotle's queso "gritty" and a "crime against cheese" that "tastes like crayons."

Keep these choices in mind the next time you find yourself at the counter of your favourite fast food restaurant.

The atmosphere is literally changing the food we eat, for the worse. And almost nobody is paying attention.

How the sundae staple went from treatment to just treat

Would it surprise you if it was both? The answer just might surprise you. Read on to find out more!

When you walk into the produce section of your local Asian supermarket, you'll probably be greeted by a dazzling but daunting display of unusual greens. They're all great, and easy to cook, but it helps to be armed with some knowledge to tell your shoots from your choys.

A teenager known on social media as naturally.jo created vegan food arrangements that double as colorful works of edible art.

Like Christmas Day or the announcement of the newest iPhone, the release of Olive Garden’s Never Ending Pasta Pass is quickly becoming one of the most anticipated events of the year. On Thursday, Sept. 14, the casual dining chain offered its loyal customers the chance to purchase one of these coveted passes, each of which entitles the bearer to free meals at Olive Garden for eight whole weeks between Sept. 25 and Nov. 19.

Some flowers are not only gorgeous, but they are also delicious. However, others can be poisons. Do you know which are toxic and which are safe to eat? Test your knowledge now! Please, make sure that

Grapery® grows and develops the most flavorful, all-natural, highest quality table grapes in the world, Flavor Promise, Cotton Candy, Tear Drops, Gum Drops, Moon Drops and Flavor Pops.

The new campaign from America's Dairy Farmers makes some good points — and some questionable ones.

Zoo nutritionists have the Herculean task of feeding thousands of charges, come hurricane, tornado or terrorist attack. By Jason Bittel.

The Netherlands has become an agricultural giant by showing what the future of farming could look like.

Whole Foods has long been a top grocery destination for shoppers eager to spend unnecessarily large amounts of money on food that makes them feel superior to others. Sadly, that dynamic is about to end. Online retailer Amazon is expected to close on its acquisition of Whole Foods next week and will immediately start — hold my locally sourced camel milk — lowering prices.

One of France’s most celebrated chefs, whose restaurant has been honoured with three stars in the Michelin guide for almost 20 years, has pleaded to be stripped of the prestigious ranking because of the huge pressure of being judged on every dish he serves. Sébastien Bras, 46, who runs the acclaimed Le Suquet restaurant in Laguiole where diners look over sweeping views of the Aubrac plateau in the Aveyron while tasting local produce, announced on Wednesday that he wanted to be dropped from the rankings of France’s gastronomic bible.

In a potato field near the Netherlands’ border with Belgium, Dutch farmer Jacob van den Borne is seated in the cabin of an immense harvester before an instrument panel worthy of the starship Enterprise. From his perch 10 feet above the ground, he’s monitoring two drones—a driverless tractor roaming the fields and a quadcopter in the air—that provide detailed readings on soil chemistry, water content, nutrients, and growth, measuring the progress of every plant down to the individual potato.

A tasty home cooking blog covering starters, main courses and desserts, Asian, Chinese, Japanese and Italian food. Cooking is a journey to be savored.

The atmosphere is literally changing the food we eat, for the worse. And almost nobody is paying attention. By Helena Bottemiller Evich.

Canadians may soon be encouraged to eat more fibre, less sugar and not fret too much regarding overall fat intake. The 10-year-old Canadian Food Guide is in the process of being updated after about three years of research and consultation. The final product isn't ready, but it's shaping up to look a lot different than the current model. "You could say little has changed and everything has changed. When you think about how people get information...

Ron Shaich, the outspoken leader of Panera Bread Co., is going after Happy Meals again. The executive is renewing his crusade against kids’ food at the biggest U.S. burger restaurants -- McDonald’s Corp., Burger King and Wendy’s -- part of an effort to tout his own chain’s efforts to refine its menu. In his latest volley, Shaich called on McDonald’s Chief Executive Officer Steve Easterbrook to eat Happy Meals for a week.

Focusing on a low-fat diet has led people to overeat carbohydrates, putting them at greater risk of death and poor health, according to a Canadian-led study published in the Lancet on Tuesday.

One day, while scrolling through Twitter, a post from Kitchen Arts & Letters caught my eye. The renowned New York City bookstore was selling a “Nancy Drew Cookbook” from the ’70s, written by Nancy Drew author Carolyn Keene “herself.” (Keene was the pseudonym of several ghostwriters, male and female, who wrote the beloved mysteries over the years.) As a fan of Nancy Drew, retro recipes, and any intersection of food and literature, I found it too good to pass up.

A manager of one Pizza Hut in the path of Hurricane Irma threatened to discipline workers who evacuated for the storm outside of a designated time frame — and the brand has come under fire on social media for the “shameful” policy. A photo began circulating on Twitter of a memo posted for employees in one Jacksonville Pizza Hut location, with an explicit list of instructions for employees.

Like many vegans, I am often asked what I eat. The answer: a lot. Vegans only eat foods that come from plants. I don’t eat any animal or animal-derived products: no meat, dairy or eggs. Despite being a college student on a budget, and having limited dorm kitchen supplies, I rarely have trouble figuring out what to eat. You do not have to buy special food to stay healthy as a vegan. Here are some tips I use to maintain my diet. You can find this complete story on our College Town site.

You can now tuck in to a meat-free burger that looks and tastes just like a McDonald’s Quarter Pounder — even its texture is the same. The global fast food industry, worth $539.63bn in 2016, is undergoing a period of change as newcomers challenge the dominance of household names like Burger King, KFC, Wendy’s and Five Guys.

Hadza hunter-gatherers show distinct dry and wet season microbiota

Four tablets from various delivery companies crowd the front counter of Proposition Chicken in San Francisco, each calling out with its own ring when an order arrives. When there is a ping, a cashier finds the right tablet and then retypes the order into the restaurant’s own system, which tells the kitchen to start cooking.

When 16th-Century Portuguese came to Japan, they brought a special dish with them. Today, in Japan, it’s called tempura and has been a staple of the country’s cuisine ever since.