Advice for the superstar sushi chef on how to deal with tuna.

The season for competitive consumption is underway—but why sign up for an eating contest when you can scarf several days’ worth of calories in just one meal at your local chain restaurant?...

A new study concludes that reusable shopping bags can harbor bacteria and fungi. But a closer look reveals that this supposed public-health threat may be more of a scare campaign....

With an iconoclastic philosophy and serious culinary chops, Thierry Marx is a chef who likes to upset the apple cart.

Whether we plant in a backyard in Butte or in containers perched on a fire escape in Brooklyn, every garden has a story.

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

Faced with budget cuts, NASA plant researchers are turning their attention to this planet—and they could be shaping the future of agriculture.

From freeze-dried powders to freshly picked greens, dining in orbit has come a long way.

If you’re looking to bring variety and imagination to your weeknight repertoire, Cecilia Hae-Jin Lee’s new cookbook has just what you need.

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.