Eliza Barclay

To Olympians, food is fuel, and mileage may vary. Depending on their sport, contenders need to consume anywhere between 1,200 to 8,000 calories before competing.

Health and environmental advocates say Americans need to cut back on meat. But are we listening? A new survey suggests we're shifting our diets ever so slightly.

Which beer goes with guacamole? How can a brew complement spicy wings? Two craft beer experts share their favorite pairings and help us take our Super Bowl snack game to the next level.

The Food Surgeon, a channel on YouTube, turns a camera and a doctor's operating tools on familiar foods. It's just art, says the guy behind the videos, a food-loving engineer in Seattle.

Chef's Garden is a farm in Ohio growing vegetables to the specifications of the world's top chefs. It's a place where vegetables are artistic materials painstakingly tended and handled like jewels.

From big food companies simplifying ingredients, to the U.S. government's new goal to reduce food waste, to a public image crisis for Chipotle, 2015 has been a big year for food.

A British fruit historian convincingly argues in a new book that the pear is "the most exciting of the tree fruits." And she says it's time to revive pear culture and explore the fruit's diversity.

Marion Nestle's new book is Soda Politics: Taking On Big Soda (And Winning.) It reveals the industry's political and marketing tactics for protecting sales — and tips for advocates to fight them.

How do you transform 100 pounds of 60 varieties of tomatoes into a seven-course meal? It may sound like a math problem, but it's more a creative journey into the infinite possibility of the tomato.

Heirloom foods have grown in popularity, making their way into gardens, farms, farmers markets and restaurants. A sociologist says they offer a powerful emotional and physical connection to the past.