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A new generation of cheese-makers is culturing the milk of nuts like almond and cashew with bacteria. The idea is to give the cheese more umami taste than what many other vegan products have.

VIPs arrive in Katmandu tomorrow for the big event. The government is whitewashing buildings, sending beggars away and promising 24-hour power. But what happens when the summit ends?

Halloween pumpkins are nutritious and perfectly edible — if they haven't been carved and left outside for days. And yet we throw almost all of them away. Here's what happened when we cooked with one.

It's hard for anyone to get enough of the sunshine vitamin in the wintry North, and dark-skinned teens may be especially prone to a deficiency, doctors find. A weekly supplement can help.

Bartenders are finding novel ways to reuse leftover wine and spent ingredients from cocktail-making. It's just one part of a nascent movement toward sustainability in the industry.

Bill Bryson follows up his classic travelogue Notes From A Small Island 20 years later — older, grayer, and definitely crankier. It's a charming trip, though marred by a little too much grumpiness.

The volunteers, who have come from as far away as Australia, have set up a makeshift kitchen, where they cook thousands of hot meals and shuttle them to refugee camps.

A new illustrated history explores beer's journey from the cradle of agriculture, to the rise and fall of Ancient Rome, to the modern-day craft beer heyday.

A new generation of Alaska Native women are turning to a very old cultural practice: They're getting face tattoos. The tradition, which dates back centuries, was once banned by missionaries.

Author Maggie Nelson's aunt was murdered decades ago. Her new book chronicles the trial that ensues when the old, cold case is reopened. It's an uneasy masterpiece that avoids quick catharsis.