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Vaccinate the turkeys (and the chickens)

Bird flu is driving up turkey and egg prices — and killing millions of animals. Why won’t we vaccinate against it?

By Kenny Torrella

How to cook and eat well when food is more expensive than ever

Inflation is hitting grocery prices hard. So what trade-offs should a home cook make?

By Nisha Chittal

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The midterm culture war over plant-based meat

By Kenny Torrella

How to be a good-enough home cook

By Allie Volpe

Inside the fantastical, pragmatic quest to make “hybrid” meat

By Kenny Torrella

The mysterious rise of food allergies

By Umair Irfan

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Ryan Xue is cultivating a better meat industry in China

By Kenny Torrella

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Liz Specht is shaping the next generation of meat alternatives

By Kenny Torrella

Why food keeps getting more expensive

By Madeleine Ngo

The Supreme Court seems absolutely flummoxed by a high-stakes case about pigs

By Ian Millhiser

Should California be allowed to raise the price of bacon in Florida?

By Ian Millhiser

California aims to transform how fast food workers are treated

By Rachel M. Cohen

The Colorado River drought is coming for your winter veggies

By Benji Jones

Meat has a big carbon footprint. The Inflation Reduction Act ignores it.

By Kenny Torrella

How Germany is kicking its meat habit

By Kenny Torrella

Sri Lanka’s protests are just the beginning of global instability

By Jen Kirby

The plant-based future of food doesn’t always taste that great

By Kenny Torrella

One Good Thing: The Two Fat Ladies proved pleasure was for every body

By Keren Landman

THC, in every snack you can think of

By Melinda Fakuade

One Good Thing: Garlic, a perfect food

By Alissa Wilkinson

How war in Ukraine is making people hungry in the Middle East

By Siobhan McDonough

New York Mayor Eric Adams is an imperfect vegan. And that’s okay.

By Kenny Torrella

The biggest fast food rollout of meatless fried chicken is happening in January

By Kenny Torrella

Diet messaging is everywhere right now. Here’s how to tune it out.

By Casey Gueren

How to eat less meat: A practical guide

By Allison Rockey and Kenny Torrella

A TikTok food star on why gas stoves are overrated

By Rebecca Leber

Did you (or your dog) eat a suspicious mushroom? These very online mycologists want to help.

By Chia-Yi Hou

Coffee as we know it is in danger. Can we breed a better cup?

By Sarah Sax
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The chicken industry’s worker safety problem

By Laura Bult
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Why 4 companies control the beef industry

By Laura Bult

What a meatless future could mean for farmers

By Jenny Splitter

The endless expansion of the American beverage aisle

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