Culinary Future News Today

Bryant Terry will give keynote address at the college's food justice forum on Martin Luther King Day.

In a new study, researchers at the University of Southern California set out to learn how vegan labeling influenced consumers, finding that the word may turn some people off from trying vegan products.

Alicia Kennedy’s debut book No Meat Required: The Cultural History and Culinary Future of Plant Based Eating, published Aug. 15 2023, surveys the history of plant-based eating in the United States.

Whether it’s by emphasizing meat consumption or introducing new flavors to our palette, food TV can shape our diets

Thanks to better ingredients, like Tourlami butter and quality spices, and innovative chefs, desserts without dairy are surpassing our pastry ideals.

Chickpeas and plantains get a piquant punch with a vinegar-rich escabeche.

This week, we learn how Amazon is teaching Alexa more skills to help it better compete in a landscape lousy with chatbots.

Food writer Alicia Kennedy’s new book explores the tensions and triumphs of leaving meat behind.

The author of "No Meat Required" on carving out a space in food media and the future of plant-based eating.

Your options for cookbooks this fall are many and varied—filled with delicious recipes and inspiring food photography, yes, but also personal essays, interviews, and community collaborations.