A number of restaurateurs in New York and other cities have observed this surprising shift in behavior. They attribute ...

Food Waste Action Week is an opportunity to celebrate smarter food habits and take simple steps towards reducing waste. Organised by the Waste and Resources Action Programme (WRAP), this initiative ...

The self-proclaimed “food artist” wakes up at 5 a.m. every day to craft his masterpieces, which have ranged from a bacon-maned Mufasa to Edvard Munch’s “The Scream” made out of pasta — using anything ...

Over the years, Pennsylvania’s been a hub for eye-catching license plates honoring everything from river otters to D.A.R.E to ...

“That small shift makes a big difference,” owner Waleed Hamdan says ... and that diversity is perhaps most visible on the ...

Hands down, California is the country’s food-producing king. It grows 99% of U.S. almonds (enough for 300 Olympic-sized pools ...

Local foodies’ appetite for Mediterranean food is being satiated in a big way now that Byblos Restaurant is serving up ...

In this edition of Epicurious 101, Institute of Culinary Education chef and culinary instructor Ann Ziata demonstrates how to expertly plate your food at home. From choosing the right plate to the ...

For Big Food companies looking to gain exposure to new, exciting, potentially faster-growing categories, M&A remains a popular route. But an alternative, especially when it comes to start-up ...

After nearly two decades, longtime food and drink writer Robin Garr is no longer publishing his LouisvilleHotBytes column in the Louisville Eccentric Observer (LEO).

Pasta bowls, soup bowls, dinner bowls, blates, bowl-plates, plate-bowls — really any kind of bowls — are so much better than plates. Not just for serving, but for eating almost any kind of food. One ...

As long as the surface is flat and heat-safe (able to withstand up to 300°F), you can tattoo it. The inks used in the tattoos have been tested to meet FDA standards for food safety, too, but you can ...