The self-proclaimed “food artist” wakes up at 5 a.m. every day to craft his masterpieces, which have ranged from a bacon-maned Mufasa to Edvard Munch’s “The Scream” made out of pasta — using anything ...

Photographer George Steinmetz ’79 returned to Stanford to unveil his new book, sharing images of global food production and bringing the realities of meat consumption home to students.

Because corporations hold sway over our food system and our lives, they make it harder to access healthy vegetables.

Today, nearly 2.5 million children worldwide are fed by Mary’s Meals, a global movement founded by Magnus MacFarlane-Barrow.

Eat It Up: Encouraging diners to visit Black-owned businesses throughout the region and highlighting Black operators and ...

A text message scam claiming that consumers owe money for fake, unpaid road tolls is continuing to proliferate across the U.S., and experts are warning recipients to exercise caution. The scam ...

Prosthetic body parts, lampshade hats and other surprising trends from fashion month. By Kate LanphearPatrick LiNick HaramisAngela Koh and Jameson Montgomery Thoughtful pairings of cool silks ...

Lagway's paternal grandmother, the late Eddie Ruth Lagway, was a longtime member of the school board in Willis, Texas, and was known to help needy families with expenses ranging from food to ...

At its core, the purpose of vacuum-sealing is a simple and noble pursuit: Make food last longer. But until I talked to a bunch of experts for this story and tested a number of vacuum sealers ...

TotalEnergies says it has signed a 15-year deal with RWE to buy 30,000 tons of green hydrogen per year from a 300 MW electrolyzer in Germany, while Plug Power has announced a partnership with ...

This story appears in the February 2018 issue of National Geographic magazine. Watching Jiang Wannian ... Chinese companies to acquire farmland and food companies in places like the United States ...

For that, there are very good resources, such as Cuisine magazine’s annual Good Food Guide. For me, dining out is always driven by the produce and the place. I don’t want to be in some fancy ...