National Network for Equitable Library Service

Kathy Freston shows listeners how to lean into the veganist life.

The Smithsonian's National Museum of American History houses, amid its illustrious artifacts, two bottles of wine: a 1973 Stag's Leap Wine Cellars Cabernet Sauvignon and a 1973 Chateau Montelena Ch

The Omnivore's Dilemma meets The Pioneer Woman Cooks: a provocative book that pushes the boundaries of the foodie revolution and considers why, how, and what we eat.

An American pastry chef living in Paris shares his deliciously funny, offbeat, and irreverent look at the city of lights.

Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion.

Throughout human history, certain drinks have done much more than just quench thirst.

Suffering from chronic illness and unable to get satisfactory results from doctors, husband and wife scientists Paul and Shou-Ching Jaminet took an intensely personal interest in health and nutriti

Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef-and what kind of emotional dynamics drove the fast-paced, intense interactions inside a gr

If a piece of individually wrapped cheese retains its shape, color, and texture for years, what does it say about the food we eat and feed our children?

For generations, people have proudly defined themselves and their values through their national cuisine. But American food, like its history, is a world of its own.

For years, The Coconut Oil Miracle has been a reliable guide for men and women alike.

Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books?

There's no getting away from it; survival expert Bear Grylls has eaten some pretty extreme things in his time-live tarantulas, raw goat testicles, elephant dung, you name it.

Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious-or at least edible.

50 Foods presents simple, practical information about buying, using, preparing, and enjoying.