It helps to have a personal relationship with your next meal Sitting down to supper as a 4-year-old, I recall my sisters' ardent concerns about who w...

The food-consuming public, especially in the United States, seems programmed for black-and-white oversimplification: low-fat diets, high-protein diets, French diet, chocolate, red wine, and so on.

The gating factor for huge sustainable change in the food production system, I conclude, isn't the availability of better food production and processing technology, but the perverse subsidies of the agriculture industry.

If we're trying to be careful with our dollars while still managing to eat, is our last surest option the drive-thru lane -- or are there other possibilities?

Author and food luminary Michael Pollan has been widely praised for his thoughtful inquiries into how our food is produced and what it means for our h...

There are books on both sides of the issue, but we would like to see point and counterpoint side by side. We would also like to debunk some myths.

This new food section is going to have a lot of articles about meat. And vegetables. Get used to it. You cannot do a driveby "meat is murder" strafing every time you see a recipe with muscle protein in it.

On a recent Sunday afternoon in Greenpoint, Brooklyn, over a hundred people gathered at the 6000-square foot Eagle Street Rooftop Farm to talk about t...

Michael Pollan On Safran Foer, Nose-To-Tail, Food Trucks, Salt, Sugar His Last Three Meals, And More (PHOTOS)

"Give a man a chicken and he will turn it into a black lump. Teach a man to grill a chicken and he will gloat all night." Meathead Dad's chicken look...

As a kid, I spent hours flipping through my mother's butter-stained Betty Crocker cookbook from circa 1960. I'd sit and salivate at the sight of the s...