We spoke to chef and food waste campaigner Dan Barber about wastED, his new London pop-up that serves dishes made with produce that would have otherwise been chucked.
I Don’t Care Bar and Grill is quite possibly the most aptly named restaurant in the history of man.
The chairman of the Asian Catering Federation has warned that chef shortages, rising costs, and changing customer tastes could spell the end of 17,000 Indian restaurants.
Researchers at Imperial College London analysed 95 studies on fruit and vegetable intake and concluded that five-a-day is good, but ten is better.
Devilled eggs, Marmite spaghetti, cake. In Mamma: Reflections on the Food That Makes Us, London food writer Mina Holland champions the dishes your mum used to make and the joy of a humble home-cooked meal.
“I was kind of hoping they’d sue us. A frivolous lawsuit would be amazing!”
Developed by packaging company It’s Fresh, the small squares of paper absorb ethylene—the ripening hormone in fruit—to slow down the maturation process and keep produce fresh for longer.
Two scientists from the Federal University of Rio Grande, in Brazil, have developed a flour made of cockroaches that contains 40 percent more protein than the normal wheat flour.
Pope Francis is on a crusade to preserve one of the last bastions of “togetherness and solidarity” in our depraved world, and he’ll be damned if he’s going to let emojis and right swipes get in the way of a good meal.
There’s always some kind of mischief going on, even first thing in the morning.
Orange Grove Dairy in the South African town of Dundee donates surplus dairy goods to the local women’s centre, helping it to provide meals for up to 700 people four times per week.
No need to hop on the next train to Flavortown; it’s coming straight to your kitchen in the form of this quick, smoky, tender meat with bright, tangy slaw.
Intrigued by a recent tirade against Hawaiian pizza, MUNCHIES reached out to President Guðni Th. Jóhannesson of Iceland to find out what he really meant.
This is the third in a series of articles featuring immigrant- and refugee-owned restaurants in enclaves located outside of major US cities.
Foodie poseurs are coming out of the woodwork these days talking a big game about the nuances of food. It’s more than just a word on your Facebook profile or the way you pronounce prosciutto.
Can acting prowess be transitively passed on through a piece of printer paper?
The German environment minister says it’s better for the environment, but other politicians are calling the decision an infringement of the right to freedom of choice.
In a lot of ways, a locker room is a foul-smelling parallel universe to the kitchen.
This month, the images received new attention and a probe from the State Forestry Administration following the discovery that certain Chinese officials had allegedly been served pangolin at a banquet in 2015.
A new app from researchers at the University of Vermont allows farmers to virtually trial methods of encouraging bees to thrive and pollinate crops on their land.
It happened last week to a tiny cafe in France.
The resulting “dirty” meat could expose consumers to salmonella, campylobacter, and E Coli.
Seng Luangrath—who honed her cooking skills in refugee camps before coming to America—and her son closed their restaurants in solidarity.
The man is also deeply conflicted as to how to best retain a pheasant’s moisture while simultaneously achieving crisp skin.