Since 2005, San Francisco's La Cocina has helped low-income entrepreneurs grow their businesses. Some went on to recognition from the prestigious James Beard awards. A new book tells their stories.
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In a new study, researchers pinpoint the genetic mutation that transformed almonds from toxic and bitter to tasty and sweet.
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A new study of 80,000 people finds that those who ate the most red meat — especially processed meats such as bacon and hot dogs — had a higher risk of premature death compared with those who ate less.
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Grocery stores are full of food with labels like organic, cage-free or fair trade that appeal to a consumer's ideals. But there's often a gap between what they seem to promise and what they deliver.
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Ella Risbridger was suicidally depressed when she roasted a chicken and ended up writing an uplifting, genre-bending cookbook that reads like a magical mix of memoir, novel and self-help book.
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Many of today's most popular wine varietals are extremely genetically similar to wines that may have existed for thousands of years, a new study finds. In the face of climate change, that's risky.
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Many organic farmers rely on plastic as a form of mulch, but it ends up in landfills. Biodegradable plastic could help, but some worry about its long-term effects on soil health and the environment.
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Giant gyres of plastic in the ocean grab headlines, but it's the tiny bits of plastic that scare scientists. And they've made their way everywhere, a new study finds — including in our seafood.
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Isaiah Tuckett, 14, sold thousands of dollars worth of homemade cupcakes — enough to take all seven of his family members to Disney World. Isaiah's new goal is to save up for a pickup truck.
Retailers that accept SNAP benefits must stock a variety of staple foods, including a minimum number of fruits and vegetables, meat, dairy and grain options. Now there's a fight over what counts.
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The comment-period ends this week on a proposed federal rule to offer convenience stores that take SNAP benefits more flexibility in the foods they sell. There are competing views on what count as "staple foods."
U.S. industries, from grocers to clothing-makers, say President Trump's threatened tariffs on goods from Mexico raise uncertainty. The turmoil comes just as a new trade agreement seemed near.
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Environmental journalist Amanda Little says the sustainable food revolution will include meat cultured in a lab, 3-D printer food, aquaculture and indoor vertical farming.
While the seaweed has a lot of things going for it in terms of nutrition and climate friendliness, the lack of infrastructure to process it and people's tastes have not been quick to adopt it.
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A single durian could fetch $100 in China, where appetite for the spiky, pungent fruit is booming. Now Malaysia wants to make the durian a leading export, and the rush to plant and invest is on.
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Since the 1800s, these cafes have flourished in Mumbai. They've helped keep alive the culture and cuisine of Parsis — Zoroastrians who fled Persia centuries ago. Now, that tradition is fading.
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Nosrat is that rare thing: a woman of color in the upper echelons of the hypercompetitive food world. She is acutely aware of her unicorn status — and taking steps to try to change that.
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The world's most widely used weed killer was once seen as one of the safest pesticides. Now it is blamed for causing cancer. Yet the scientific evidence remains disputed.
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Beyoncé and Jay-Z are two of the vegan diet's famous fans.
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After two master's degrees and three children, Hilary Gordon is one of the women who now make up more than half of the contractors at food delivery apps like Instacart. NPR spent a day with her.
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