Food

Scientists have long wondered about how the potato's genetic lineage came to be. Now they know: The plants are a cross between tomatoes and a plant known as Etuberosum.

Influencers on TikTok and other social media platforms are going back to recession-era recipes for nutritious and filling food — and building new communities online.

Chef David Nayfeld has been cooking with his kid since she was 2. In a new book, Dad, What's for Dinner?, he shares easy ways to involve kids in meal prep, and a weeknight recipe for meatballs.

The morel (MORE-rell) mushroom is traditionally an elusive foraged delicacy. Now, some mushroom enthusiasts say they're close to unlocking the mysterious life cycle of the morel and are looking for a way to farm it in the U.S.

Changing weather patterns and higher temperatures are affecting some of the most prized tea-growing regions in China and Taiwan.

Italian candy giant Ferrero offered the American breakfast company a $3.1 billion deal too sweet to pass up.

Winemakers in the Burgundy region of France are worried they will lose U.S. customers because of potential higher tariffs that may take hold in August if current trade talks fail.

NPR's Leila Fadel speaks with Michael Shaikh about his new book "The Last Sweet Bite," which explores the effects of violence on cuisines in conflict zones.

Health secretary RFK Jr. has said seed oils, like canola, soybean and sunflower oil are 'poisoning Americans.' But many researchers say the evidence doesn't back up the claims.

Shuai Wang thought he'd peaked before competing on Top Chef. But over a plate of food at King BBQ, the chef tells NPR's Debbie Elliott he now knows his career is just getting started.