EATS

Does food plagiarism actually exist?

Food piracy is fair game, unless you are registered

Unconventional Chinese restaurants for a casual lunch or dinner out

These places are redefining what a Chinese restaurant can be

After plant-based burgers, here comes meatless pork from Impossible Foods

The California-based start-up’s latest creations, Impossible Pork and Impossible Sausage, are expected to curve our dependence on conventional meat production

A brief history of our acidic affinities

Is our cuisine best defined by our penchant for sour taste?

What’s the difference between Greek and regular yogurt?

For starters, the thicker, creamier Greek yogurt provides 50 percent more protein and 50 percent less sodium and carbs

How to become a food writer

Food writer and publisher Jed Doble dishes on credible food writing

Healthy eating is still the future of food

In the wake of upsizing and bacon-on-everything, superfoods like turmeric and chia seeds have suddenly invaded restaurant menus