Style :: Food/Drink

Once a Niche, Local Foods Become a Big Business

By Mary Clare Jalonick | Jul 21
Once a niche business, locally grown foods aren't just for farmers markets anymore.

Meet John Porter CEO of 2 Skinny Drunks

By Denise Royal | Jul 19
John Porter didn't set out to be the CEO of a company that manufactures organic cocktail mixers. But something changed during Thanksgiving of 2011...

Tasting with the Eye First

Jul 18
There's a saying in the culinary world: you taste with your eyes first. For many diners, the first thing that comes to mind when they get their plate is to take a picture. Bill Plante explains why.

AP Photo/Francois Mori

France Battles Bad Restaurant Food

By Louise Dewast | Jul 17
Restaurant-goers in France will start seeing a funny little symbol on their menus this week: a skillet with a house on top, indicating your menu choice is made in-house.

Lay's Newest Flavor: Cappuccino?

By Candice Choi | Jul 17
Frito-Lay, the snack division of PepsiCo Inc., will announced coffee-flavored chips as one of the four finalists for its second annual "Do Us a Flavor" contest in the U.S., which gives people a chance to create a new potato chip that is sold nationally.

Lay's Newest Flavor: Cappuccino?

By Candice Choi | Jul 16
American palates have changed considerably over the years, but is the country ready for cappuccino-flavored Lay's?

Andrew Pittz of the Sawmill Hollow aronia berry farm.

Move Over Goji, Aronia Berry Has Arrived

By Margery A. Beck | Jul 14
Aronia berry, a new fruit that research says packs more antioxidants than popular "superfoods" like blueberries, acai berries and goji berries, is establishing itself in the aisles of mainstream grocery stores,

Recipe for Higher Sales: Add Cinnamon and Fiber

By Candice Choi | Jul 12
General Mills hopes a pinch of cinnamon and a dash of fiber will be a recipe for stronger sales.

Ai Fiori

New York Named World's Top Wine Destination

By EDGE | Jul 11
Thirty-six New York restaurant wine lists have been honored in "The World of Fine Wine"'s inaugural World's Best Wine Lists 2014.

Go For the Food: Dim Sum in the Land of Barbecue

By Maria Sudekum | Jul 10
Yes, even in the Land of Barbecue, there are other options beyond the slab. The weekend crowds at Bo Lings Chinese restaurant have long suggested that plenty of people often prefer their pork steamed in a dumpling or diced in rice noodles.