Nadia Chaudhury is a born-and-raised New Yorker who is the deputy editor for Eater’s Northeast region and Eater New York, was the former Eater Austin editor for 10 years, and often writes about food ...

Dairy farming is under increasing pressure for its environmental impact, consuming vast resources and emitting methane— a greenhouse gas far more potent than CO₂. As the food industry searches for ...

Supported by ADM, Primient, and the University of Illinois, iFAB is building shared precision fermentation infrastructure to reduce startup costs and strengthen US biotech capacity.

“It’s blue cheese, but not as you’ve ever known it before,” says Paul Dyer, as we peer into a fridge full of very special cheeses that he helped create. When I try it, it blows my socks off – the best ...

The unique flavor profiles of premium chocolate—which can include hints of citrus, wafts of wine and subtle notes of spice—have often been attributed to the cocoa bean’s origin. Farmers in tropical ...

A provocative Brooklyn restaurant has reopened after upgrading its fermentation lab — and brings in its very own provocateur. Honey Badger co-owners and wife-husband duo Fjölla Sheholli and Junayd ...