Food & Drink

Sam's Club is among the food makers removing artificial dyes from products, yet hoping shoppers don't notice a difference in color. But why?

How white beans, chorizo and some olive oil can smooth out an awkward transition from summer to fall.

Shola Olunloyo is a technical consultant and chef who uses his ears when preparing the Nigerian recipes of his youth.

At Russ & Daughters, it takes three months to learn how to slice salmon. NPR's Scott Simon visits the 100 year-old appetizing store to try his hand at the fine art and talk about their new cookbook.

A 50% U.S. tariff on Brazilian coffee just kicked in, and it's shaking up supply chains. As U.S. roasters scramble for alternatives, Colombia is cashing in. But how long will the prices hold?

Over the past few months, Iowa tried a new way of fighting summertime food insecurity among kids by replacing Summer EBT with "healthy" food. The Healthy Kids Iowa program has faced many logistical challenges that have food pantry leaders questioning if it should return.

One of the world's largest food brands is splitting apart a decade after a messy megamerger staged by Warren Buffett.

Starbucks has brought back the Pumpkin Spice Latte for its annual fall run. But why are people so obsessed with the drink? Experts say it's a matter of marketing and food science.

The Palestinian chef, who’s lived in Jerusalem, Italy and the United Kingdom, has released his most personal cookbook yet.

The inaugural event is an opportunity for the skilled workers behind the scallop fishery to celebrate the heritage of the fishing community in New Bedford.