Maria Godoy

At her LA restaurant, Nakayama reimagines the Japanese tradition of kaiseki, a multicourse meal emphasizing local, seasonal ingredients in harmony with nature. She's one of its few female masters.

Protesters in the months-long standoff at the Indian reservation live in camps with makeshift kitchens. Chef Brian Yazzie was just there, feeding activists in a way that honors indigenous traditions.

Food and drink are a big part of the festivities — they are ofrendas, or offerings, put on altars to entice deceased loved ones to come back for a visit.

A recent study revealed the sugar industry's efforts 50 years ago to shape medical opinion on how sugar affects health. But today, scores of companies continue to fund food and nutrition studies.

Ramen will buy anything from smuggled fruit to laundry services from fellow inmates, a study at one prison finds. It's not just that ramen is tasty: Prisoners say they're not getting enough food.

A third of U.S. adults are obese, and 80 percent don't eat enough fruits, veggies and whole grains. Yet our poll with Truven Health Analytics suggests that as a nation, we eat with blinders on.

Lots of tasty, nutritious produce ends up in landfills because it doesn't meet retail beauty standards. Now Wal-Mart is testing sales of wonky apples and spuds in hundreds of Texas and Florida stores.

Hundreds of eateries selling chili-topped hot dogs dot Detroit. The story of how this food became the city's signature dish is deeply entwined with its auto industry and the workers who flocked to it.

For many of us, food can serve as a way to explore our heritage. But what happens when you grow up in a family with a different ethnic, racial or cultural background than your own? Share your story.

When court is in session, most justices lunch together — but absolutely no talking about cases. Wine, however, is not unwelcome at some of their gatherings.

Forty years ago, the top names in French food and wine judged a blind tasting pitting the finest French wines against unknown California bottles. The results revolutionized the wine industry.

Forty years ago, the crème de la crème of French food and wine judged a blind tasting pitting the finest French wines against unknown California varieties. The results revolutionized the wine industry.

Philip Gelb once toured with top musicians. Now he's a chef who hosts intimate dinner parties where the entertainment, by innovative world musicians, is as experimental as the ever-changing fare.

A small brigade of volunteers chopped up thousands of pounds of vegetables that might otherwise have landed in the dump. Celebrity chefs helped whip it into a meal tasty enough to get crowds to care.

In her new cookbook, Mexican chef Pati Jinich explores the many cultures — from Africans to Chinese to French to Lebanese and more — who left their culinary imprint on her native country's cuisine.

For 800 years, Jews of European and Middle Eastern and Spanish ancestry have been split on the question of whether legumes, corn and rice are kosher for Passover. Rabbis have finally weighed in.

The World Resources Institute says you don't have to bid burgers bye-bye in order to reduce the environmental footprint of what you eat. Americans cutting back on beef could go a long way, it says.

Poet Tess Taylor's new book, Work & Days, is a lyrical meditation on food and farming and our "fragile and ultimately, necessary relationship we have with the earth." Download her illustrated poems.

In a new book, an NYU scholar explores how immigrants shape the American palate. He says it's time to ditch the phrase "ethnic food" — which lumps all nonwhite people and their cuisines together.

We started a conversation about food and race. Who gets to cook and become the face of a culture's cuisine? While our question was prompted by an interview with Rick Bayless, the issue transcends him.