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Food

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What a meatless future could mean for farmers

A plant-based food system would be a win for animals and the environment. How workers would fare is less clear.

By Jenny Splitter

The endless expansion of the American beverage aisle

The American beverage aisle is overflowing, with no sign of letting up.

By Melinda Fakuade

It’s hard to make chickenless chicken delicious. Has Beyond Meat cracked the code?

By Sigal Samuel

The lie of “expired” food and the disastrous truth of America’s food waste problem

By Alissa Wilkinson

The biggest problem with eating insects isn’t the “ew” factor

By Dylan Matthews

Where’s the “Impossible Burger” of cheese?

By Kenny Torrella

A no-beef diet is great — but only if you don’t replace it with chicken

By Kelsey Piper

Ramps, spring’s trendiest produce, explained

By Nisha Chittal

The great American chicken wing shortage is upon us

By Casey Taylor

Even if you’re vaccinated, indoor dining is still complicated

By Alex Abad-Santos

The state of the plant-based food industry

By Kenny Torrella

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Why the US egg industry is still killing 300 million chicks a year

Hatcheries promised to stop killing male chicks by 2020. What’s taking so long?

By Tove K. Danovich

A French city announced it would serve meatless school lunches. The backlash was swift.

By Marta Zaraska

My husband, the carnivore

By Kate Bratskeir

The biggest animal welfare success of the past 6 years, in one chart 

By Kenny Torrella

The next frontier for animal welfare: Fish

By Kenny Torrella

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The wild and irresistibly saucy tale of the curry con man

J. Ranji Smile served Indian food and tall tales to a hungry American public. Was he the first "celebrity chef" or a crook? The truth is complicated.

By Mayukh Sen

How Biden can rein in the Big Meat monopoly

By Claire Kelloway

How chickens took over America’s dinner plates, in one chart

By Kelsey Piper

The way we eat could lead to habitat loss for 17,000 species by 2050

By Jenny Splitter

Celebrities have always done endorsements. Now they sell their fast food orders. 

By Jameson Rich

The politics of “dude food”

By Rachel Sugar

Are air fryers worth the hype? Depends who you ask.

By Rebecca Jennings

Meatless meat is going mainstream. Now Big Food wants in.

By Brian Kateman

Food banks have had a record year. Here’s what it’s like to run one.

By Luke Winkie

How Instagrammy cookware got so popular

By Nisha Chittal

Singapore is the first country in the world to approve lab-grown chicken products

By Kelsey Piper

This sourdough recipe takes all day. That’s what makes it great.

By Brian Resnick

Why we get defensive about our holiday recipes

By Melinda Fakuade

There’s never been a better year to deep-fry a turkey

By Melinda Fakuade

How brunch became political

By Terry Nguyen

Why we need policies to reduce meat consumption now

By Lili Pike

Alcohol and carbs got America through election night

By Melinda Fakuade

How a Michelin-starred restaurant became a pandemic takeout joint

By Suzanne Smalley

Factory farms are an ideal breeding ground for the next pandemic

By Byrd Pinkerton, Sigal Samuel, and 1 more
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How robots made this food commercial look effortless

By Phil Edwards

How factory farms are making the antibiotics we use less effective against disease

By Byrd Pinkerton, Dylan Matthews, and 1 more

Tofurky is suing Louisiana for the right to label its veggie burgers “veggie burgers”

By Kelsey Piper

Growing chicken is big business. So why are many farmers forced into debt they can’t pay off?

By Byrd Pinkerton, Sigal Samuel, and 1 more

Pigs are as smart as dogs. Why do we eat one and love the other?

By Sigal Samuel and Byrd Pinkerton

Now you can get Beyond Meat and Impossible Burgers delivered right to your door

By Sigal Samuel

The next challenge for plant-based meat: Winning the price war against animal meat

By Kelsey Piper