Michael Hallatt runs Pirate Joe's, a store offering Trader Joe's products he's smuggled across the US-Canada border. Now Trader Joe's is suing Hallatt.
Surprisingly enough, people have been poaching salmon in their dishwashers for decades. Now one Italian cook has expanded the technique to meats, side dishes and desserts.
The fish taco is San Diego's most famous contribution to the taco canon. You can get one at fast food joints, taco trucks, and more than a few high-end restaurants.
On the Navajo Nation, tacos lose the tortilla and take on fry bread. This summer, a group of teenagers visited a Navajo farm to learn the art of this speciality.
The Southwest border is a place where people and cultures collide and inevitably blend into one another. For El Paso artist Peter Svarzbein it was the perfect setting to introduce a food experiment that compliments his latest project.
As part of our summer food series, where we introduce you to meals best served on sizzling hot summer days, Meghan McCarty brings us a hot weather specialty from Korea.
California's crop of Hass avocados usually weigh a half-pound or more. But this year's avocados are the smallest in memory — some barely bigger than an egg.
Vegetarians aren't the only ones buying products like tempeh, tofu and seitan, a survey finds. Sales of meat alternatives climbed 8 percent between 2010 and 2012, thanks in part to meat eaters.
PepsiCo Inc. says it will no longer label its Naked juices as being "all natural," after a lawsuit complained that the drinks contain ingredients that don't fit that bill.
The FDA's new proposal to reduce salmonella risk could make it much harder for organic farmers who believe in keeping free-range birds on true pastures.
A new craft brewery is looking to set roots along the L.A. River and open what the owners say will be "the greenest brewery in California."
Mexico is well-known for its alcoholic offerings from beer to tequila, to the newly popular mescal. But Baja California is also home to a thriving wine region.
"It's like Thai hick food," says Night + Market chef Kris Yenbamroong about his favorite summer dish, koi tuna.
For the past six decades, the Masumoto family has been growing peaches at their Central Valley farm. Now they've written a new book, "The Perfect Peach."
There's nothing like a free cup of clumpy sugar-stew to bring out the creepy in people.
For the Fourth of July, we asked mixologist Gina Chersevani to help us tap into the trend with a soda float inspired by Independence Day.