A small group of retail giants now commands an outsized share of the American grocery business, reshaping how shoppers buy food and how suppliers compete. At the center of it all is one familiar name that remains far ahead of the pack. Continue Reading
Stanford researchers say a new system called BurgerAI generated burger recipes that matched or outperformed a Big Mac in key blind taste-test measures while also optimizing for nutrition and environmental impact. The work gives Bay Area diners an early look at how AI could reshape food development beyond the lab. Continue Reading
Pizza is one of the most common meals in the U.S., but the slice on your plate changes sharply from one city to the next. From New York’s foldable wedges to Detroit’s square pan pies, the country’s best-known regional styles are defined by specific doughs, ovens, cheeses, and baking traditions. Continue Reading
A large jasmine rice recall is back in the spotlight after federal records showed more than 54,000 pounds were affected. The issue is not spoilage or bacteria, but possible foreign material in specific bags sold across multiple states. Continue Reading
Food & Wine has put public tickets on sale for its 2026 Best New Chefs awards celebration, marking the first time in the event’s 38-year history that consumers can buy in. The September 15 event in New York City will offer limited access through Resy as the brand expands its live events business. Continue Reading
Romaine lettuce has been tied to some of the most serious multistate foodborne illness outbreaks in recent U.S. history. Federal investigators say the repeated pattern points to persistent contamination risks in growing regions where the greens are often eaten raw. Continue Reading
Aldi’s frozen aisle keeps expanding as shoppers look for quick, lower-cost dinners. Here is a fact-based ranking of widely discussed Aldi frozen meals, using product availability, shopper reception, and published reviews to separate dependable buys from skip-worthy options. Continue Reading
Scientists say sugar cravings do not come from willpower alone. Research points to differences in brain reward signaling, stress, sleep, hormones, and gut sensing that can make some people more likely to want sweet foods more often. Continue Reading
Gordon Ramsay’s pancake guidance centers on a simple technique many home cooks miss: controlled medium heat, a lightly buttered non-stick pan, and waiting for surface bubbles before flipping. His published recipes and cooking videos show the method is less about a secret ingredient than disciplined timing. Continue Reading
Federal investigators have linked a multistate Salmonella Javiana outbreak to jalapeño peppers from Sinaloa, Mexico, tracing how one raw ingredient moved through restaurants, wholesalers, and retail foods. The outbreak has also triggered a widening set of downstream recalls, underscoring how one supply-chain failure can reach consumers in several forms. Continue Reading