There are many informational graphics demonstrating the environmental impact of beef consumption. But a lot of the numbers just don't match up. As it turns out, calculating what goes into (and comes out of) a cow is not an exact science.

Some Greeks are realizing a food staple they've taken for granted might actually be a gold mine. At least 70 shops advertising Greek frozen yogurt have opened in Athens this year to attract tourists smitten with the now-trendy Greek style of yogurt.

Weekend Edition Sunday guest host Linda Wertheimer speaks with food writer Sophie Grigson about ideal summer recipes.

The chocolate cups filled with oozy marshmallow have been around for eight decades. They're made by the Sifers family, whose legend holds that the gooey treats were created by a candy maker who imbibed a bit too much vanilla.

The rising popularity of premium coffee in the U.S. is having a direct positive effect on some of the poorest farmers in the world. Freelance photographer Jonathan Kalan has seen it firsthand, and explains how this business sprung up in Rwanda and how it continues to benefit the family farmers.

Americans love burgers, but cooking leaner meats on the grill requires some scientific know-how. We turn to Cooking for Engineers blogger Michael Chu for some technical tips for success with leaner meats.