The first Providence Culinary Collective launches March 27 with four days and nights, of events celebrating food, drink and ...

Editor in Chief Jamila Robinson reflects how food innovation and sustainability are shaping the future of eating.

In “How the World Eats,” the philosopher Julian Baggini grapples with “everything that affects and is affected by” our comestibles.

Major Food Group teams with Assouline to release a new coffeetable book featuring signature recipes and drool-worthy ...

The restaurant industry is no stranger to challenges, but the last few years have tested the resilience of independent ...

When we think of famine, we quickly think of a natural disaster, while there are often political causes as well. A famine ...

From a hotel hot spot serving memorable mezze to Egyptian-inspired seafood by the beach and a lively Israeli-owned haunt on ...

The U.S. Food and Drug Administration (FDA) banned the use of Red Dye No. 3 in food and ingested drugs on Wednesday, more than three decades after the agency prohibited it from being used in ...

Valentine's Day treats might look a little different in the next few years. The U.S. Food and Drug Administration has banned Red No. 3, a dye that gives food and drink a bright, cherry-red color.

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American food markets are experiencing egg shortages. The highly contagious avian influenza has severely affected egg production and supply chains. Hurricanes have disrupted migration patterns of wild ...