Food Culture

Our ancestors devoured treats that most of us would find hard to stomach. But their primitive appetites probably made more sense than the cravings we indulge today.

How advanced food technologies mess with our minds and our metabolisms.

Serving my kids a good, healthy meal is only half the battle. The bigger challenge is getting them to eat it.

Your aisle-by-aisle guide to a fast, healthy grocery run.

You know that fish offers all kinds of health benefits, but how do you know what's safe to eat and good for the planet, too?

Mark Bittman’s no-fuss approach to cooking focuses less on precise measurements and more on putting your personal food preferences front and center.

Catered banquets. Big-deal dinners. Gobbled-down anything. The eating scenarios we face at work are rarely ideal. Here’s how to make the best of three tough situations.

For nearly 50 years, Jacques Pépin has been a cooking inspiration. Today, his elegant but efficient approach to food is more in demand than ever.

Everything you need to know about ­selecting and enjoying terrific wines is already within your grasp.

Instead of following complicated, unsatisfying diet regimens, tune in to your own senses and instincts.

Katrina Heron thinks that small-scale farmers and organic growers have been misrepresented. In her new book, she aims to set the story straight.

Having a peaceful meal isn’t just about setting a mood, it actually helps you digest and assimilate your food better.

How we think about food matters as much as what we eat.

Approaching meals mindfully isn’t just about upgrading your awareness—it can enhance your digestion, satisfaction and metabolism, too.

Author and veganism advocate Rory Freedman isn’t afraid to get in your face about animal rights, but what she really wants is for you to be as happy and healthy as she is.