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When it comes to burgers, chef Kathy Gunst keeps it simple: freshly ground beef, season with salt and pepper, flip only once or twice.
As federal deliberation on GMO labeling ramps up, a Vermont study finds that required labeling actually made consumers more confident in genetically engineered foods.
A state-of-the-art meat processing plant that hopes to be "an alternative to the industrialized meat system" will soon be opening in Massachusetts.
Every crisis is an opportunity, writes Rich Barlow, and the solution to this crisis is to change our wasteful ways.
Arizona's Verde River has a lot of competing users. But a new project aims to unite them — city dwellers, farmers, environmentalists — over a glass of beer.
America's growing Muslim population is helping drive demand for halal food prepared according to Islamic religious custom.
Getting rid of food waste costs cities billions of dollars, and it's an issue that has spurred a movement.
Being a good partner is all about give and take. But in today’s story, Sam Sanders (NPR) and Joshua Johnson (WAMU) co-star in a Ghanaian story about one man who's...
Juneteenth is a holiday most Americans have never heard of but should know about. We’ll look at the history and the stories behind the holiday.
Anita and Jim McHaney bought a farm after they finished working full time, and planned to grow and pickle vegetables. They've filed a lawsuit against the state.
If you want cake but don't feel like baking on a hot summer day, chef Kathy Gunst has three cake recipes — only one of which uses the oven.
The move is temporary and meant to promote the chain's new line of burgers.
Author Michael Twitty on his book "The Cooking Gene: A Journey Through African American Culinary History In The Old South."
A new restaurant in Boston's Downtown Crossing is using robots to make its food.
Plastic or the planet? We need to make a choice, or drown in plastic says National Geographic. We’ll dig in.
Cooking and sharing food is a fundamental and powerful form of interpersonal engagement, writes Julie Wittes Schlack, and that’s what Bourdain embodied and taught.
Local farmers participating in the Massachusetts Farm Bureau's sixth annual "Livestock on the Common" brought out some farm animals in hopes of connecting with consumers -- and lawmakers.
Global wine production across the world is as low as it's been in six decades. But in the United States, wine output is as healthy as ever.
Whether you're cooking for a graduation, birthday or backyard barbecue, chef Kathy Gunst recommends keeping it simple.
DNA testing is not just for humans curious about their own disease risks or ancestry. Ranchers are embracing it to better predict how beef cattle will develop.