Recently, I was handed a cookie to taste. It was bland and hard-to-chew, but I was intrigued by one thing.

A study disproves two myths about organic produce, and Stonyfield recalls its yogurt. Plus, is our growing appetite for greens to blame for food poisoning?

A whole new approach is the subject of the third Senate hearing on school nutrition re-authorization.

Gourmet Live caught up with Dr. Brian Wansink, a consumer-behavior and nutrition professor, and bestselling author, to discover how subtle cues can dramatically affect what--and how much--we eat

Learn what foods fueled the Olympians of old—and how athletes' diets have changed—in this interview with noted UC Davis nutrition historian by Gourmet Live's Carolina Santos-Neves...

Hannaford Bros., a New England grocery-store chain, has begun a system for rating the nutritional content of foods in its stores.

Brave new trolleys will read product codes to give customers information about nutrition and calories, and also about environmental and ethical issues surrounding potential purchases.

Ann Patchett tells a tale of friendship, taxes, and smaller portions.

We're gearing up for the 2012 Olympics with a roundup of famous chefs' favorite athletes, the first Olympians' ideas on sports nutrition, top international restaurants in London, and a recipe for the U.K.'s...

More than 30 years ago, a Maryland scientist began making noise about the mortal dangers associated with trans fats. How come it took the FDA so long to tell the rest of us?