The latest British invasion aims for the stomach—and misses. Well, sort of. Here is Jamie headed to Huntington, West Virginia, a place the...

Is it even possible to taste good food in midair, much less make palatable in-flight fare?

Combining alcohol and caffeine must have seemed like a good idea. But the energy beer Four Loko is causing nothing but problems.

Should we try to eat like an early hominin? And what did our evolutionary ancestors actually eat, anyway? GOOD talks to four experts.

A new study finds that extra virgin olive oil is often anything but. What can you do to get the pure olive oil you're paying for? Ah yes, the...
The federal government is looking into the fermented tea's alcohol content. That's not the only thing that's wrong with it. When Lindsay Lohan...
While raw food advocates might not have any science behind their beliefs, all food lovers should be worried about the government's recent crackdown.

What happens when 90 million users stop growing fake vegetables on Farmville-and started getting real food from social networks.
In his new book, Manny Howard unearths our cultural obsession for a gentler, less self-conscious involvement with the natural world. But it...

The Senate passes the long-awaited food safety bill, the first overhaul in seven decades.
A new website shows you how chemicals and the razzle dazzle of molecular gastronomy might save the world, or at least reduce your carbon footprint.

Pickle juice is one of football’s enigmatic contributions to science.

The New Nordic diet isn't bloody whales and reindeer meat. It might just be the Mediterranean diet of the 21st century.
Their promise of fresh local food isn't always kept, but maybe that's not what farmers' markets are really about. Kids reach up from strollers to...
Would a salt ban be a public health boon or just big government preventing us from eating what we want? Without salt, we probably wouldn’t...

A lush video of Chad Robertson, of San Francisco's Tartine bakery, baking bread (and surfing).