A study finds people who eat more than one serving of red meat a day are at higher risk of developing Type 2 diabetes. Processed meats, like bacon and hot dogs, were linked to an even higher risk.

The New England Cider Donut Map is exactly what it sounds like, a resource to help you get access to the fall confection.

Red No. 3 was banned from cosmetics three decades ago. Consumer advocates question why it's still allowed in food products, including many popular with kids.

Ed Currie of PuckerButt Pepper Company in South Carolina said his team stabilized Pepper X about a decade ago, but only released it now because no one had been able to beat his previous record.

Many Girl Scout councils are raising the price of their popular cookies from $5 to $6 a box. The increase offers Girl Scouts and their customers a bittersweet lesson in inflation.

Eating less meat is good for your health and the environment. Now a new study suggests genes may play a role in people's ability to stick to a strict vegetarian diet.

Heinz and Primal Kitchen are selling limited-edition bottles of "Seemingly Ranch" dressing. The Empire State Building lit up in red and white. It all started, as so many trends do, with Taylor Swift.

"When design works, it looks like it's always been there," the graphic designer behind the ubiquitous panel on food packaging said.

A shutdown would affect the nearly 7 million women and children who rely on WIC for healthy food. Free school lunch and Meals on Wheels are also at risk, and SNAP could be impacted eventually too.

Michele Pascarella was named Global Pizza Maker of the Year in the awards he considers "the Michelin guide for pizza."

The company said one of its wrapping machines developed a temporary issue that makes it possible for a thin strip of film to remain on the slice even after it's been removed from the wrapper.

This week a federal judge in Manhattan allowed a case to move forward against Starbucks over claims its fruit-based drinks were lacking fruit.

In a world of everything-bagel seasoning and Instagrammable foods, I refuse to stray from the humble unadulterated bagel.

Journalist and writer Michele Norris is exploring the significance of the family kitchen in her new podcast, Your Mama's Kitchen.

Everything about this savory flavor is mysterious, from how it tastes to why it took so long to get recognized as the fifth taste. What is it, and how does it make food taste delicious?