Food Culture

One-third of the honey on the market today is adulterated or fake. Here’s how to ensure your honey is the real deal.

Watch out for imposters when you’re buying ground coffee, and learn how to be sure you’re buying the real deal.

Changes in school cafeterias are afoot. Experts offer an update on the progress being made — and the obstacles that remain.

It may be a bit too soon to know if so-called weed drinks are safe to consume. Learn more.

Our food editor makes the case for setting our devices to the side and going analog in the kitchen — plus, four cookbooks she is loving right now.

Our ancestors have a lot to teach us about eating well. These heritage diets provide a guide to healthy living.

The government does not oversee or regulate this term, but other groups have stepped in. Look for the Animal Welfare Approved label and the Certified Humane Raised & Handled labels.

The term is much more regulated than it used to be. Look for the USDA Organic label, which means that at least 95 percent of the ingredients are mostly free of pesticides and fertilizers.

Look for American Grassfed Association certification, which means animals were raised 100 percent on grass and forage — not grain.

Healthwashing, greenwashing, and humanewashing are Big Food marketing trickery. This handy glossary of labeling terms explains what they mean — and don’t mean.

Here are some of the loopholes and exemptions you might know about.

Fish offers a host of health benefits, but pollution, overfishing, and human-rights abuses have muddied the waters. Learn how to make more sustainable choices.

Explore an array of international condiments and sauces — and get ideas for experimenting with them in your next meal.

Buying a share of a local farm’s harvest offers more than fresh, seasonal produce. It supports your community.

The answer, it seems, is complex.

Native chef Sean Sherman is striving to decolonize America’s idea of food.

The climate crisis is threatening the foods we love. Here’s what we can do about it.

The Top Chef host and best-selling author Padma talks about her passion for immigrant cultures and their food stories — and the joys of eating more adventurously.