This year's major drought in the U.S. will change the way we eat for months—if not years—to come. Can this disaster teach us how to dine differently for good? Katherine Harmon reports...

Farmer and author Kristin Kimball conjures a space custom-made for fresh, seasonal cooking; practical storage and cleanup; and plenty of comfort

In this photo slideshow, Sara Bonisteel snaps and samples her way through the gorgeous, gluttony-inspiring farmers’ market in Le Bugue on the Dordogne

A new hotel package sends you to the farmers market to select the menu for an entire restaurant.

King Corn stands alone as the last crop, battered and wind swept. The gaudy tassel top hats of August have long since broken off and blown away.

It’s the heart of the corn harvest, and nothing is moving. Farmers worry that their predicament could lead to a genuine disaster.

Farm country is paralyzed. This is the kind of wet, fat-flaked storm that blows so hard the snow sticks and turns to concrete on kitchen window panes.

It’s one of the great slippery ideas of modern farming: Take a primary crop, like corn, and use it in a way that makes a more valuable product.

As the farmers grow weary, the great, iconic cultural event of the South Dakota harvest season begins.

Lois Hargens been cooking pheasant for over 50 years, and like her mother before her, she has been guided by one unspoken but overwhelming challenge.