Food & Drink

NPR's Ayesha Rascoe asks SEAD Consulting's Erin Williams, whose company tests seafood, how often U.S. restaurants use farmed and imported shrimp rather than local and wild-caught shrimp.

Smucker joins a growing number of big food companies that have announced plans to eliminate artificial dyes.

Food historian Jessica B. Harris explores how the fundamentals of American cuisine are an intertwining of Native American, European and African cultures.

A nationwide listeria outbreak has been linked to 17 illnesses, and three deaths, according to the U.S. Department of Agriculture's Food Safety and Inspection.

TV chef Anne Burrell, who coached culinary fumblers through hundreds of episodes of "Worst Cooks in America," has died. Medical examiners are set to determine what caused her death.

Joey Chestnut was banned from the contest that made him famous after signing an endorsement deal with a company that makes plant-based proteins. The 16-time champ returns to Coney Island on July 4th.

Shuai Wang thought he'd peaked before competing on Top Chef. But over a plate of food at King BBQ, the chef tells NPR's Debbie Elliott he now knows his career is just getting started.

People are drinking less these days, but drinking songs never go out of style. The Lomax Archive is dropping a new album of traditional songs this week.

Perpetual stew is a soup that stews for days, weeks or even years on end. It's having a moment on social media. But is it safe?

Despite its fishy name, the bacterium salmonella has no connection to the underwater creature.