More than one billion of the world's population cannot count on safe water for drinking and cooking. But new technologies are helping to bring fresh sips to the mouths of millions, Katherine Harmon reports...

Our examination of the planet's most important liquid asset includes a look at new technologies delivering clean drinking water worldwide, plus a visual tour of global ice treats, a visit to the island of...

We're peering through the golden arches at the pros and cons of fast food, plus iconic drive-through dishes, speedy dessert recipes, and terrific takeout coast to coast

We’re exploring the many meanings of free where it intersects with food, with Tracie McMillan’s account of surviving on SNAP, the history of Bob’s Red Mill gluten-free foods, Matt Gross’ ode to mooching, and more...

It’s customary to give paper for a first anniversary, so Gourmet Live’s Kendra Vizcaino was inspired to examine the role paper has played in food history

When your town doesn’t even have a post office or a gas station, you find other ways to come together.

Serve this ancient staple wherever you’d use couscous, and you’ll get a meal with more protein and fiber than semolina could provide.

Here’s a soda that is so good it has its own fan club—not to mention long history, limited supply, and top-secret recipe.

Imagine you're the brand-manager for Crisco or Spam—it must be like being Jayden James Spears Federline at a supermarket checkout line.

In food-related press releases, whenever I see formerly meaningful words like "healthy," and "organic," a red flag goes up.