Health | Science | Food | Environment | WorldNPR | April 26, 2017 9:09 a.m.
Long before it became a "superfood" in the U.S., schisandra was made into soups and jams and prized as a medicinal plant. Now the berry is at the center of a dramatic new approach to conservation.
Fish & Wildlife | Food | News | EnvironmentNWPR/EarthFix | April 25, 2017 2:26 p.m.
The salmon cannon made a big splash a few years ago on local news stations and even had a cameo on HBO’s "Last Week Tonight" with John Oliver. Soon, it could propel fish into its biggest project yet.
A new film profiles influential chef Jeremiah Tower. When one of the most hated men in U.S. politics walked in for dinner at Berkeley's famed Chez Panisse, where Tower worked, a colorful scene ensued.
Earning a spot on the author's list of most beloved drinks was no small feat. But bartender Constantino Ribalaigua, of Havana's now 200-year-old El Floridita, created a still-legendary cocktail.
A new study finds that preschool-aged children who didn't have a set sleep routine were more likely to be overweight by the time they hit the preteen years.
Health | Flora and Fauna | Economy | Nation | Food | Science | Business | World | EnvironmentNPR | April 24, 2017 1:55 p.m.
In order to investigate how eating fish affects our health as well as the oceans, author and fisherman Paul Greenberg spent a year eating fish every day.
Health | Science | Food | EnvironmentNPR | April 24, 2017 1:48 p.m.
The foods we choose to put on our plates — or toss away – could have more of an ecological impact than many of us realize.
Business | Nation | Food | Entertainment | ArtsNPR | April 23, 2017 5:07 a.m.
A tiny, hard-to-find storefront in Brooklyn is home to the darkly whimsical world of a most unusual candy maker. Eugene J. studied chemical engineering before opening an experimental candy shop.
More than 20 million people across four countries in Africa and the Middle East are at risk of starvation and famine. NPR is taking your questions on the topic.
No, say food safety experts. Molds can easily penetrate deep into a soft food, like bread. But you can salvage other foods with tougher surfaces, like cabbages, carrots and hard cheeses.