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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.
The number of chinook salmon making their way from the ocean up the Klamath River this fall is the lowest on record.
One man's mission to redesign this common kitchen tool took him more than four years and cost him tens of thousands of dollars.
For 25 years, the multimedia food testing company has focused on the idea that the recipe for happiness includes cooking at home. Now, ATK is moving its growing operation to...
With around 100 barbecue restaurants in the metropolitan area, you could spend a long time getting to know the many variations.
Craft beer is growing faster in New England than anywhere in the country. But is growing too fast? Is it possible to have too much craft beer?
There’s another food that signals autumn: pawpaws. Ally Schweitzer from WAMU visited a Maryland pawpaw orchard to get a taste.
Sean Sherman is on a mission to to revitalize Native American food and introduce it to the world.
Looking for new ways to serve cauliflower and broccoli? Resident chef Kathy Gunst has recipes, including one for Indian spiced cauliflower soup.
An official with Four Paws International says their Boston headquarters is collecting supplies in hopes of bringing food sources to farm animals in hurricane-stricken Puerto Rico.