A classic Philly cheesesteak is steak, cheese, and bread. But there are more and more variations popping up around town.

The 4th of July traditional hotdog eating contest got us thinking about why food and the holiday are so intertwined. Some experts have gone deep on the subject of competitive eating.

NPR's Ailsa Chang speaks with chef Roy Choi about his new cookbook, The Choi of Cooking: Flavor-Packed, Rule-Breaking Recipes for a Delicious Life.

It’s the start of a holiday weekend. What you want to do most is kick back, relax, see some friends, and enjoy summer. But you don’t want to cook and invite people over because it all totally stresses you out. Sound familiar?

We revisit Robin Young's October 2024 conversation with restaurateur and cookbook author Yotam Ottolenghi about his best-selling cookbook "Ottolenghi Comfort," which he wrote with Helen Goh, Verena Lochmuller, and Tara Wigley.

The food assistance program known as SNAP could face significant reductions if President Trump's tax and spending bill passes the House.

Barbecue is as American as apple pie — but the origins of the word "barbecue" is in the Caribbean.

NPR's Leila Fadel speaks with Michael Shaikh about his new book "The Last Sweet Bite," which explores the effects of violence on cuisines in conflict zones.

NPR's Ayesha Rascoe asks SEAD Consulting's Erin Williams, whose company tests seafood, how often U.S. restaurants use farmed and imported shrimp rather than local and wild-caught shrimp.

Smucker joins a growing number of big food companies that have announced plans to eliminate artificial dyes.