In the last few years, mobile food trucks have hit the streets in record numbers. They require far less start-up capital than restaurants, but are they safe to eat from?
A Chinese man who went to a doctor complaining of stomach aches and itchy skin was horrified to...
With the recently enforced food labeling guidelines on gluten, finding gluten-free food options...
While sugar is easy to spot in candy, soft drinks...
Fortune recently cited data indicating that since 2011, the number of U.S. consumers ages 19 to 21 that ate at McDonald’s at least once a month was down 13%.
Does 3D printing make it possible to improve the food on flights? Check out this video and see for yourself.
Stephen Colbert of "The Colbert Report" speaks of the devastating blow to grandfathers and hipsters alike as the all-American Pabst Brewing Company is acquired by a Russian company.
If you love a finely crafted steak, chances are you’ve heard of Pat LaFrieda. The butcher, author and third-generation owner of Pat LaFrieda Meat Purveyors supplies meat to restaurants from Eleven Madison Park to ShakeShack. Pat tells Bloomberg Pursuits his five all-time favorite cuts of meat.
Nothing says fall quite like pumpkins, but there are a few unexpected pumpkin-flavored foods you may not know exist.
A 104-year-old bottle of Louisville-made bourbon has just been discovered and is soon to be opened.
One of the hottest fields in high-tech right now is big data — making sense of huge amounts of information on everything from shopping to dating. And now for beer. Bloomberg's Elliott Gotkine reports.
In an attempt to stay healthy, millions of Americans use sugar substitutes or testosterone supplements. New developments signal that both could pose health risks. Dr. David Agus joins the "CBS This Morning" co-hosts to discuss the science.
He's the 10-year-old founder and CEO of Mr. Cory's Cookies, and he hopes to conquer the world before graduating high school. Who is this mini mogul?
Host Stephen Colbert of "The Colbert Report" talks about a major investor's attempts to take over a restaurant chain, but their corporate tactics may incite a populist uprising.
Consumers learn how to tell the difference between whole wheat and white, while farmers tell the rich story of heritage and identity grains, and innovative bakers reintroduce the grains of their youth.
Ever go to pour ketchup on your fries and nothing comes out? Or the opposite happens, and your plate is suddenly swimming in a sea of red? George Zaidan describes the physics behind this frustrating phenomenon.
Thanks to freezers, we're able to keep our food lasting longer than ever before. But is there a difference in fresh and frozen produce in terms of nutrition? Your instinct may be to shout out that fresh food is better because it is fresh, but is it really?
Godiva, the Belgian chocolatier known for gold packaging and high-end products, is now consciously becoming a little less fancy.
Not only will food giants be looking to buy growth by picking up companies in the fast-growing segment, but private equity firms are also seeking to invest.
Americans are spending more than ever to dine out, topping $680 billion every year. Consumers want more for their money, better quality and greater variety than what you can get at your typical fast food chain.
This Budweiser commercial was aired only once by the large brewing company. The company remarks they only wanted to show tribute and not benefit from it financially. Let us never forget this tragic event.
Ever wonder how that delicious chocolate bar was made? Working in a chocolate factory may seem like the ultimate dream if you grew up watching Willy Wonka, but this video shows the tedious processes that confectionery manufacturers undergo each day.
Baking is definitely more of a science than an art — requiring precise measurements, exact temperatures and specific ingredients — and this video explains the scientific process of baking cookies in digestible terms.
For more than 25 years, food safety professionals all over the world have put their trust in 3M Petrifilm Plates. For a quarter of a century, the little red dot has been changing the way scientists across the globe look at microbiology testing.