Food

People across Southern California came out to eat cake this weekend… 483 different cakes to be exact. A touring picnic took over a Santa Monica park with one simple rule…bring a cake.

In Mexico, September means chiles en nogada season. But one key ingredient, a candied barrel cactus called biznaga, is now illegal because it's vanishing in the wild.

Sam's Club is among the food makers removing artificial dyes from products, yet hoping shoppers don't notice a difference in color. But why?

How white beans, chorizo and some olive oil can smooth out an awkward transition from summer to fall.

At Russ & Daughters, it takes three months to learn how to slice salmon. NPR's Scott Simon visits the 100 year-old appetizing store to try his hand at the fine art and talk about their new cookbook.

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.