Food

Anthony Gilbert, better known online as Call Anthony, has garnered a massive following with his video reviews of food inside of gas stations, convenience stores and other mom-and-pop eateries.

Stephanie Webb, owner of Sunshine State Vanilla and organizer of the inaugural Florida Vanilla Symposium, explains why more Florida farmers are planting vanilla plants.

Steve Phelps of Indigenous Restaurant in Sarasota explains the biggest threats to ocean life, shares questions to ask at restaurants and fish markets, and suggests under-the-radar seafoods you should try.

Eating greasy food can keep you awake at night. But does good food help you sleep? The answer is yes, according to a professor and sleep researcher at Columbia University.

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.