Hardwick’s economic future was dim, until a chain of events turned it into one of the most important food towns in America.

For generations, the students at Red Cloud Indian School raised their own food—then the federal government got into the act.

Whether opening macrobiotic restaurants or chairing Britain’s prestigious Soil Association, Craig Sams has always worked to promote food that’s good.

In his new book, Catching Fire, Richard Wrangham, Ruth Moore Professor of Biological Anthropology at Harvard University, makes the case that cooking was the definitive evolutionary step that made us humans what we...

Author and former FDA commissioner David Kessler discusses the need for a nationwide eating-education campaign; why adults are addicted to baby food; and more.

I never thought I’d find myself bypassing the farmers market in favor of the freezer section, but that was before I had an infant.

Introducing a baby to solids for the first time requires a whole new level of flexibility.

If you’re strapped for time (I’m looking at you, new parents), do yourself a favor by not doing these five things when you cook.

It’s spring, and old-timey dandelion greens make an appearance at farmers markets—and in your own backyard. Time to pounce.

From burgers on doughnut buns to tacos wrapped in pizza and blueberry pancakes, over-the-top food combinations have colonized the Internet. Here, a closer look at this culinary subculture....