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...

Chip Brantley, author of the book The Perfect Fruit: Good Breeding, Bad Seeds and the Hunt for the Elusive Pluot and co-founder of cookthink.com, explains what the difficult French filmmaker showed him...

We’ve encouraged our daughter to eat anything that pleases her. We never thought about how to set limits.

Can meat be a part of an environmentally sustainable diet?

When it comes to conspicuous consumption, this tournament’s players are no match for the fans.

You don’t have to be in California to see a local-food movement flourishing—try the Great Lake State.

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...

Do your baby a solid favor and give those little jars of mushy sweet potatoes, squash, and bananas a skip.

A new study suggests that owing money (regardless of your income level) makes you fat.

California’s governor will soon decide whether to approve a new—and possibly very dangerous—pesticide for use on this beloved summer fruit.