Boiling up a pot of kale or collard greens can be tasty, but it also strips out a lot of the vitamins that make these vegetables so nutritious. Southern chefs have long known how to salvage the leftover liquid. They drink it as a tonic, use it as a soup base or create incredible entrees.
Grapes that taste like cotton candy? No, it's not a GMO experiment but rather the result of good old-fashioned plant-breeding techniques. One scientist has already brought these sweet treats to the market and hopes our grape choices will one day be as varied as our apple choices.
The Food and Drug Administration has issued the first standards for what food companies can label "gluten-free." Audie Cornish speaks to Dr. Peter Green, the director of the Celiac Disease Center at Columbia University, about the FDA announcement.
Rarely has a single food gotten such star treatment as the hamburger that made its debut in London on Monday. But the burger — grown from stem cells taken from a cow — represents a technology potentially so disruptive that it has attracted the support of Google co-founder Sergei Brin.
Can you be a vegetarian and still be a good traveler, a creative cook and a gracious guest? Kojo chats with The Washington Post's travel and food editor, who recently adopted a vegetarian lifestyle himself.
The world's soil is in trouble. Ecologists say without dramatic changes to how we manage land, vast swathes of grassland are at risk of turning into hard-packed desert. To make sure that doesn't happen, researchers are testing out innovative ways to keep moisture in the soil.
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