Recently returned from protecting U.S. interests overseas and having traded in their fatigues for overalls, hundreds of veterans returning from Afghanistan and Iraq are now committed to growing organic produce and selling it to local communities from Seattle to Florida.

Although Trader Joe's is moving in the right direction, I can't go there today and pick up fish fillets for dinner without worrying about whether I am contributing to the degradation of the ocean.

Follow Danielle Nierenberg, and you will end up in interesting places.

While it's dedicated to horror cinema, the Stanley Film Festival is promising to ply its guests with provisions worthy of the legendary Estes Park estate.

Why are restaurants losing by consistently charging $10 (or more) a glass for a bottle that costs $6 (or less) wholesale?

Supermarkets throw out about $47 billion worth of food each year, much of it still safe and healthy.

The U.S. has recently overtaken France and Italy to become the globe's biggest wine market, consuming more than any other nation.

Chefs like Rick Bayless are present. They use all of their senses: listening for when something is done; smelling when it's time for the next step.

What no one disputes is that today just about every large wine collection probably contains at least some suspect bottles. And experts differ in their ability to determine what is authentic and what is not.

Let me get this straight: Organic is not democratic because ... not everyone can afford truffle oil or European cheeses?

When it comes to eating genetically modified anything, the folks who shop at Whole Foods have made it clear: "They don't want it."

These days it's unfashionable to disparage pork belly in any form, but when it comes to chowder recipes I am firmly anti-bacon.

Like all objects of beauty, wine is more than the sum of its parts. If you're busily probing into technical minutiae, will you remember to consider how a wine makes you feel?

Recently, researchers have begun turning their attention to a burning question in food science: Should you eat vegetables raw or cooked? The answers are evolving, and a lot more complex than a simple yes or no. It depends on what vegetable you're talking about and how you cook it.

Whatever happened to white sauce? Has that wonderfully comforting creamy sauce thickened with butter and flour disappeared for good from our plates?

There is nothing like a freshly baked loaf that is soft and springy in the middle with a crust so hard it cracks when you bite into it.

The idea that the "authentic" in food is sort of a false one, full of imagined nostalgia.

Connections between food and sex are so ordinary that they have come to be a cliché.

During my eight years in Taiwan, I learned to adore Chinese food in all its permutations. One sweet snack I loved in particular would start showing up in the local pastry shops as Chinese New Year rolled around.

"Vote for the best bartender!" Everyone in the restaurant industry was asking friends to vote. At least those categories were based on food. But the contest that pushed me over the edge was named "The Hottest Chef."

These vegetables and dips are usually served as part of a full meal, but in a non-Thai setting they work well as finger foods to go with drinks.

You don't need to be a professional writer to record your own family history and recipes. Just spend some time with the person who cooks your favorite dishes.

Eat seasonally and you'll be able to practice one of the best pieces of nutrition advice ever to come along: Eat your colors. Buy orange produce such as winter squash, yams, carrots and oranges.

Omiyage is the tradition of gift-giving that permeates Japanese culture. Holiday celebrations. Business meetings. Travel abroad. The Japanese are a nation of gift-givers, and their stores are filled with exquisitely wrapped mementos of all shapes and sizes.