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Christmas was out, writes Judy Bolton-Fasman. The Fourth of July baffled my people, on their third exile. But Thanksgiving was based on two groups who understood nothing about one another....
Vanilla, chili, garlic, soy. We'll taste the "Eight Flavors" that writer Sarah Lohman says now define American cuisine and culture.
For the second straight year, consumers will likely be paying lower prices for traditional Thanksgiving foods.
After the FDA insisted Nashoba remove the ingredient "love" from the granola's label, therapist Jean Fain wanted to find the recipe. Instead, she found a story about a baker who...
The renowned French chef and his granddaughter have a new book of recipes you can make fairly easily with your kids, but as Pépin says, it's really more about that...
The executive chef at the Pine Street Inn talks about how he gets 2,500 Thanksgiving meals together to serve at Boston's largest homeless shelter.
Thanksgiving comes early at TD Garden, whose philanthropic division Garden Neighborhood Charities hosted its 22nd annual Table of Friends meal this year.
What do Shalane Flanagan, Amar'e Stoudemire and Tom Brady have in common? They all have cookbooks.
As we come up on Thanksgiving, we talk to Yankee Magazine's Amy Traverso about regional New England foods and holiday gifts.
Americans are eating more sweet potatoes today than they have in decades, and farmers are churning out numbers we haven't seen since World War II.
Sam Sifton and Melissa Clark of the New York Times talk how to do Thanksgiving dinner now.
Many of us are taught not to talk politics at the dinner table. But an event called "Make America Dinner Again" breaks that rule, in a big way.
Organic food is a $40 billion industry and growing. That has the attention of some farmers discouraged by years of low prices for their conventional crops.
With Thanksgiving nearly a week away, resident chef Kathy Gunst goes over some basic menu questions with Here & Now's Jeremy Hobson and Robin Young.
Ian Purkayastha began selling the "king of all of mushrooms" to restaurants in his hometown of Fayetteville, Arkansas, while he was still in high school.
Renowned food writer Mark Bittman gives us his vegetarian best. Food for a green planet. He’s with us.
As the world's population continues to rise, farmers are looking for innovative ways to increase crop yields.
The garden's turned out to be a tiny testament to how nurturing it can be to grow something -- especially nurturing for young people in crisis.
What foods are you scared to attempt in the kitchen? In honor of Halloween, our resident chef tries to exorcise a few common culinary phobias.
His new cookbook is part cookbook, part biography and part love letter to New England.