Nassim Haddad has seen his share of disaster and loss. At 79, he says of his philosophy: "I start again from the beginning. I start from zero. I [am not] afraid from anything."
A fresco discovered at the Pompeii archaeological site looks like a pizza, but it's not, experts say. Tomatoes and mozzarella were not available when the fresco was painted some 2,000 years ago.
For the first time in recent history, the White House is hosting a state dinner that's entirely vegetarian. Plant-based chef Nina Curtis came in to help curate the menu.
Want to plant but afraid of the 'ouch'? Here's advices from a physical therapist for how to get hands-on in the garden, even if you have back pain or other chronic aches.
Inflation has buffeted consumers after a pandemic-fueled binge on goods for the home, but spending has also moved elsewhere as people are again able to travel, or go to restaurants and shows.
Chemical physicist Stafford Sheehan invented a process that can turn carbon dioxide into yeast. It's now a finalist in the NASA-sponsored Deep Space Food Challenge.
A Washington, D.C., chef won the outstanding category. The Chicago ceremony was hosted by chefs Eric Adjepong, Esther Choi, Andrew Zimmern and Top Chef judge Gail Simmons.
Immigrants have long been the backbone of restaurant kitchens. Now they're dominating the industry's top awards for chefs, with a majority of nominations going to immigrants or children of immigrants.
The brand turned homemakers into saleswomen and became synonymous with kitchen storage. But it has relied on Tupperware parties for sales--and struggled to keep its business fresh. Is its fate sealed?
This start-up aims to provide both food and economic opportunity to Afghan women. But success means first overcoming economic crises, cultural taboos and Taliban interference.
Cooking meat for a long time over relatively low temps can transform a tough cut. Who thought it up? And what's the chemical magic? You might be surprised by the origins.
