Eliza Barclay

The Italian-themed chain is known for its all-you-can-eat, stuff-yourself-with-carbs approach to dining. But it's now trying to capture the millennial market by adding tapas designed for sharing.

Consumers are demanding "natural" food dyes, and scientists say the purple sweet potato is the most promising source of pigments to make them. But it may be a while before your red Popsicle is made with this kind of vegetable-based dye.

There's a mountain of myths and assumptions about what makes us fat. One researcher is interested in understanding where these ideas come from and why scientists continue to recycle them. In a new study, he homes in on the presumption that skipping breakfast has a direct effect on obesity.

The humble dumpling seems unencumbered by controversy until you start trying to define it. We asked three experts to weigh in. Tell us what you think, too.

The supercheap and palatable noodles help low-wage workers around the world get by, anthropologists argue in a new book. And rather than lament the ascendance of this highly processed food, they argue we should try to make it more nutritious.

Vegetarians aren't the only ones buying products like tempeh, tofu and seitan, a survey finds. Sales of meat alternatives climbed 8 percent between 2010 and 2012, thanks in part to meat eaters looking for a break from meat.

At the farmers market this time of year, tomatoes are strutting their stuff in all sorts of glorious and quirky colors: green striped, white, pink, purplish-brown. Consumers have seed savers and amateur breeders to thank for discovering and sharing some of these heirloom varieties, like the Cherokee Purple.

Picking berries is hard, sometimes backbreaking work. But consumers rarely consider the physical labor required to deliver them fresh fruits and vegetables. In a new book, a medical anthropologist argues that farmworkers deserve better health care.

Earlier this week, we told you about the world's first burger grown in a lab from stem cells. We've chosen a few comments about the technology, which range from disgusted to admiring.

Rarely has a single food gotten such star treatment as the hamburger that made its debut in London on Monday. But the burger — grown from stem cells taken from a cow — represents a technology potentially so disruptive that it has attracted the support of Google co-founder Sergei Brin.