Food

Some Trump insiders are ready to take on the food industry. It remains to be seen whether their entree will result in any meaningful change in government oversight of “Big Food” — or in American health.

The study found using digital platforms makes people more impulsive and think less about the long-term consequences of their choices.

A new app called Too Good To Go gives customers a chance to buy bags of perfectly edible food at cut-rate prices as an innovative way to reduce food waste.

In Palm Beach County, a 10-year-old girl was suspended this past week for bringing the chip to her elementary school, where six children needed medical attention after coming into contact with the chip.

The cause of death has yet to be determined, but the 14-year-old's family pointed to the Paqui One Chip Challenge popularized as a dare on social media as a contributing factor.

A federal judge in Florida refused to dismiss a class action lawsuit that claims Burger King’s ads overstate the amount of meat in its Whopper and other sandwiches. But Burger King is far from the only one.

An Australian company has lifted the glass cloche on a meatball made of lab-grown cultured meat using the genetic sequence from the long-extinct mammoth. The high-tech treat isn't available to eat yet.

In this conversation with The Zest, Julia explains how she combines data with her hospitality industry experience to determine which flavor will be the next big thing.

Meet the siblings behind Pasta Packs. They discuss starting a business during the pandemic, tips for making better pasta at home and the reaction they get as Black men cooking Italian food.

A study finds the oldest evidence of using fire to cook, dating back to 780,000 years ago. Scientists think learning to cook was a big step for evolution, because it helped early humans fuel their bigger brains.

Her interest in wine began as a child. Now, the St. Pete resident has earned her level 3 certification from the Wine and Spirit Education Trust and she offers classes, trips and other experiences through her company.

The conservationist describes the effect of climate change and hurricanes on oystering and explains the far-reaching economic impact of Florida’s oyster industry,