An animal's ranking on the food chain depends on where its meals place on the ladder. That puts plants on the bottom (they make all their food), polar bears on top and people somewhere between pigs and anchovies.
For the first time, scientists have figured out where we sit on the global food chain. Although humans are clearly top chefs of the world, we're not the top predator. Instead, our ranking is closer to a small, smelly fish that we put on pizzas and salads.
December 6, 2013 That difference translates to about $550 a year, according to a new meta-analysis of studies evaluating the retail costs of food, grouped by healthfulness. It's chump change for middle-class eaters, but a big gap for low-income families. Researchers say that's a problem that can be solved.
December 6, 2013 India is poised to supplant Britain as the chain's largest market outside the U.S., Domino's Pizza CEO J. Patrick Doyle says. The company's Indian menu emphasizes vegetarian options and boosts the food's spiciness.
December 6, 2013 Food as a symbol of politics, diet, gender roles, technology, isolation, gluttony and blatant commercialism has been with us for ages and in many forms. A massive exhibit explores how American artists, from Pilgrim times to Andy Warhol, used paintings of food to shape and reflect our national identity.
December 5, 2013 Brazilian food used to be treated as the poor cousin of more renowned European cuisines. But not anymore. Brazilian food is having its moment in the sun. And chefs think that with the World Cup and the Olympics coming, it's going to get even bigger.
December 5, 2013 Thousands of restaurant workers protested Thursday in cities around the country, calling for an increase in wages to $15 an hour. Many fast-food workers make so little that they rely on public assistance to get by, even as profits at many franchises have nearly doubled in recent years. But not everyone agrees that raising the minimum wage will fix the problem.
December 5, 2013 Prohibition ended 80 years ago today. To mark the occasion, Dale DeGroff, the man many credit with reviving the art of the cocktail, joins NPR to talk about the era's lasting effect on American life, current trends in bartending, and to share a few of his favorite recipes.
December 4, 2013 In a new poll, parents complain that their children are not getting nearly enough time for a basic school ritual: eating lunch. And that's worrying parents and administrators, given that about one-third of American kids are overweight or obese.
December 4, 2013 Foraging for fungi and other wild edibles has grown in popularity in the U.S. and abroad in recent years, fueled by guidebooks, Internet buzz and hype from chefs. As a result, some known mushroom hunting grounds are taking a beating.
December 4, 2013 House and Senate negotiators are meeting to reconcile their two different versions of a new farm bill. If they don't reach agreement, the nation faces going over "the dairy cliff" – a reversion to 1949 farm policy that would cause a big spike in milk prices.
December 4, 2013 The fresh herb adds wintry zip to butternut squash, cranberry sauce and a traditional cocktail, while mint extract mixes with chocolate in a cool dessert.
December 3, 2013 The space agency has announced plans to grow turnips, basil and cress on the moon by 2015. The experiment could be good news for astronauts sick of their freeze-dried fare. But researchers say the real goal is to see if humans could one day live — and farm — on the moon.
December 3, 2013 A cookie in the oven almost looks like a monster coming alive. It bulges out, triples in size and then stiffens into a crisp biscuit. So how does an oven turn raw dough into a delight? A new animation explains the chemistry behind great baking so you, too, can unleash your inner mad scientist in the kitchen.
December 3, 2013 Everyone who's ever had a job has had to show up for work on days they'd rather be anywhere else. Keeping it together can be especially challenging for servers, whose livelihood depends on providing diners with pleasant experience.
December 3, 2013 The story of how ketchup became a staple in American kitchens tells us much about the history of international trade, taking us from Fujian province to western Europe and ultimately across the Atlantic.