Food
Restaurant owners fed up: The no-show ‘epidemic’ is costing them big
Holding multiple reservations at three different hot spots while deciding where to eat at 7 p.m. has become second nature for modern diners. For the kitchens waiting on those empty tables, however, it is a devastating habit that treats a small business's livelihood as a free option.
Farmers turn to perennial grains as one solution to extreme weather
Bryce Black kneels in a wheat field battered by intense drought. He holds two strands, remarking on how small the seed head is compared with what's normal.
The surprising truth about brown vs. white eggs: Why color really doesn’t matter
Stand in front of the egg case and the choice looks like it means something. White on one shelf, brown on the other, usually a dollar or two apart. The brown ones sit next to the organic labels and the pasture-raised cartons, which makes the message feel obvious. It isn't.
The strawberry mistake almost everyone makes: Experts say stop doing this before you store them
You bring home a box of strawberries, rinse them at the sink so they are ready to go, dry them off, and put them in the fridge. It feels like the responsible thing to do. It is also the single fastest way to lose half of them to mold by Wednesday.
Cookout cuisine: Survey reveals iconic grilled dishes from each state
Louisianans are the most likely to consider themselves grill masters (31%), according to new research.
Starbucks removes Blended Refreshers drink powder after employee complaints
Starbucks has removed a blending powder used in its Blended Refreshers line after baristas reported coughing, hives and other symptoms they tied to the ingredient.
For everything from troubled hearts to lost keys, Greeks bake cakes for a wish-granting saint
For the careless and despairing alike, there's a special day on the Orthodox Christian calendar to provide relief - with the help of some orange-flavored cake.
60 things to do in (and around) Washington, D.C. this weekend: August 28-30
Whether you are dining your way through DC Restaurant Week with exclusive multi-course menus, catching free outdoor Shakespeare under the stars, or taking in new landmark exhibitions across the National Mall, Washington offers endless ways to have fun this weekend.
Invasive green crabs are bad for the environment, so New Englanders are starting to eat more of them
As a morning fog lifted over Maine's York River, Mike Masi and his two interns stood on a dock sorting through a mound of one of the region's most despised crabs and hoped to find a few that would end up on a gastronome's plate somewhere in New England.
Butter me up: Paris gets its first boutique devoted to France’s favorite fat
The contradiction of the trim Parisian and the butter croissant now has a storefront.
Cheaper chicken options: Cook once without eating the same meal twice
Chicken prices fell 3.5% in July 2026 compared with the prior year, even as overall grocery prices and beef costs have climbed. For households trying to stretch their grocery budget, chicken is gaining even more appeal.
Trump administration boosts spending on school meals to improve child nutrition
As children return to school across the U.S., the Trump administration is spending $25 million on farm-to-school grants and $70 million for schools to upgrade their cafeterias to cook nutritious meals.
From ‘swicy’ to ‘swavory,’ savory foods dominate 2026
Sweet treats lose their grip on snack time. The savory snack market was valued at $316 billion last year and shows no signs of slowing down. Savory snacking stays at 2026's top food trends, as pickles, salty snack plates and anti-sweet treats dominate social media feeds and grocery shelves alike.
