A recent lawsuit raises a red flag about traces of arsenic in some lower-cost California wines. But, by Canadian standards, the trace levels are acceptable.
Complex, contrasting flavors are a hallmark of Indian cooking. They used to dominate Western food, too. What changed? When spices became less exclusive, Europe's elite revamped their cuisines.
As much as a third of the produce grown on some farms is rejected because it doesn't meet beauty standards. But it's still tasty and healthy. One big firm is now telling growers: Give us your uglies.
Wal-Mart has long been criticized for low pay and erratic work schedules. So when the retailer arrives in a community, it stirs controversy — but it also brings jobs and low prices.
Some 16 billion jelly beans are consumed every year in the U.S. alone, and every year new flavors hit the market. But the origins of the popular confection are "lost in the mists of time."
Hypertension, which is tied to sodium intake, is more prevalent in the South. Researchers had a hunch that Southerners eat more salty, packaged foods, so they went gumshoeing.
The iconic orange roofs of Howard Johnson's restaurants were once fixtures of the American highway. But the chain faded in the '80s. The 60-year-old location in Lake Placid, N.Y., closed Tuesday.
Much of the state depends on that snow for its water. In the Central Valley, the nation's most productive farming region, that means another year of fallow fields and emergency water measures.
Many have dreamed of taxing Cheetos and soda. The Navajo Nation is now doing both. The first-in-the U.S. tax measure aims to raise revenue for health programs and make wholesome food more affordable.
A couple is cooking its way through meals from all 193 members of the United Nations. The series of dinner parties for friends and strangers is also a fundraiser and way to foster global connections.