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DAY 1 Breakfast Oatmeal with Fresh or Frozen (No Sugar Added) Fruit By switching from a bowl of cold, dried cereal to one of hot whole-grain cereal and fruit, you’d take in approximately 100 fewer calories each day. That one simple change to your...

Kate Jacoby, co-owner, manager and pastry chef of Vedge and V Street, with her husband, Rich Landau, at Vedge. Photograph by Gene Smirnov No tattoos. No cursing. No meat, no fish, no eggs, no dairy. No drama. This is a successful chef? Rich Landau...

Yesterday the FDA announced plans to take trans fats off its list of GRAS, or generally recognized as safe, foods. To some, like the New York Post with its “FAT-WAH” cover headline, this is a vicious new outcropping of nanny state-ism and...

Latin America is transforming itself into a sort of food-policy laboratory. Some of the reforms they’ve enacted have also been proposed in the United States, but have been thwarted by the food industry and its political allies. Brazil has also made huge...

Paprika’s Red-Hot History by Joan Nathan Among the trendy ingredients today’s chefs are adding to their repertoires, paprika is the latest darling. Cooks either sprinkle the bright red spice—made of dried and ground red chili peppers—on top of their...