Eliza Barclay

Lots of groups and individuals try to help the homeless in their communities by offering them food. But a report finds that cities are increasingly passing measures to restrict these efforts.

If you're sipping craft cocktails, your fancy $15 drink might now come with fancy ice. It's bigger, clearer and allegedly better tasting than the regular stuff made with tap water.

Labels like "organic" and "grass-fed" don't capture the beef industry's true environmental impact, researchers say. Why not have a label that assesses water use, land use and greenhouse gas emissions?

Like its parent music, film and interactive festival, this conference is all about networking, which means parties. The young crowd takes full advantage of Austin's food trucks and bars.

Scientists hyping synthetic biology say it may one day give us biofuels, drugs and organisms that will solve hefty global problems. But synthetic biology food is already here, and causing controversy.

Huddle House says its customers don't want healthy options or calorie counts. But by defying healthy trends, the chain seems increasingly — and unapologetically — out of step with the competition.

Saffron, vanilla, palm oil, cacao and cottonseed oil crops are still picked by hand in some parts of the world. Sometimes that manual labor shows up in the price of the food; sometimes it doesn't.

There's no such thing as plain vanilla — at least if you're talking about beans from the vanilla orchid. Whether it's from Tahiti or Madagascar, vanilla can be creamy, spicy or even floral.

One in 10 packaged foods still contains trans fats, according to a new study. The problematic oils give foods a rich taste and texture and extend shelf life, but have been linked to heart disease.

The world's largest food company is requiring all of its suppliers of dairy, meat, poultry and egg products to comply with tighter animal welfare standards. Animal rights groups applaud the move.