An army marches on its stomach, so what are we serving ours? Gourmet Live's Siobhan Adcock reports on new policy initiatives and food-service feedback from across the military...

As federal entitlement programs once again face threats of cuts, Tracie McMillan pays tribute to SNAP, which kept her fed while she was writing The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields and the Dinner Table...

If oysters and chile peppers supposedly make people feel frisky, what foods have the power to turn them off sex altogether? Lexi Dwyer looks at anti-aphrodisiacs, or recipes for disaster in the bedroom...

David H. Freedman introduces us to the visionaries planning tomorrow’s high-tech, ultra-efficient, green, and even mood-altering spaces designed for much more than cooking...

Regina Schrambling explores the intersection of culinary fads with traditional holy breads

Can true love be found based on the way we eat? Matthew Kronsberg investigates

Sugar’s gotten a dirty rap lately—but then again, so have sugar substitutes. What’s a sweets lover to do? Julia Savacool investigates.

Award-winning actress and bestselling author Madhur Jaffrey shares the culinary splendors of one of India's remote regions

Regina Schrambling tosses the can of shortening and goes whole hog for the other white grease

In a land known for its expertise at artifice, comedian Todd Levin discovers the wonders of fake meat