My relationship with America’s favorite condiment is long and complicated—and so, for that matter, is ketchup’s culinary history.

Call them elitist if you will, but panelists at a recent sustainable-food conference make a strong case for why food should cost more.

You may not live in Chiang Mai, or even south of the Mason-Dixon line, but there are plenty of Asian crops that can handle cool weather.

Thanks to new regulations and consumer demand, the market for humanely raised animal products is about to take off.

Australian winemakers have been in love with Albariño—one of the great Spanish whites—for years. But now the country’s white-wine industry has been turned upside down by a DNA...

The author of An Edible History of Humanity explains why food is the driving force behind many events that shaped the world as we know it.

Is 400 miles too far to drive for a waffle? Well, not if it’s from Brown Sugar Kitchen.

With Polish, Ethiopian, and East Asian enclaves all over the city—and, if you look hard enough, a Jewish deli or two—Chicagoans have no problem when it comes to getting stuffed on stuffed...

She made sustainable agriculture a rallying cry, but now the activist chef is under attack from food lovers.

Checking in on the American Distilling Institute’s conference: The subject is fruit brandy.