Add Yahoo as a preferred source to see more of our stories on Google. Last week, America’s Culinary Cup began its search for the top chef in America. And today, it’s revealing the 14 renowned guest ...

Taking on Florida’s famous giant sundae challenge packed with mountains of ice cream, toppings, and a seriously dangerous sugar rush #FoodChallenge #SundaeChallenge #BeardMeatsFood ...

Finish the massive fried rice challenge at this market in Singapore to see if this huge plate can be conquered and claim the $100 prize #FoodChallenge #FriedRiceChallenge #BeardMeatsFood One type of ...

Adalberto Diaz, the baker behind Filling & Emulsions in Salt Lake City, has become a Food Network regular over the years ...

Are you looking for the most intimidating food challenge in Arizona? Look no further — you'll find one of the best food challenges in Arizona at Sonson's Pasty Company, which has locations in both ...

Chef Paul Trombly of Fancy's restaurant in Burlington is a semifinalist for a James Beard Award. Trombly's veggie-forward restaurant aims to serve the Old North End neighborhood. He previously worked ...

Sarah Todd returned to reporting in January 2025 after being assignment editor at STAT since October 2022. You can reach Sarah on Signal at sarahlizchar.47. Health secretary Robert F. Kennedy Jr.

Executive Chef Dwain Kalup of La Fia Bistro has been named a 2026 semifinalist for the James Beard Foundation's Best Chef: Mid-Atlantic award. The prestigious award nomination is expected to raise the ...

More jobs look set to go at Ireland’s ABP Food Group as consultations with staff at its Waterford site begin. ABP Food Group said in a statement it is reviewing around 230 potential redundancies at ...

The Food and Drug Administration on Tuesday took steps toward banning BHA, a food additive used in processed foods such as meats and bread. BHA, or butylated hydroxyanisole, has been used in the food ...

Southern food is a rich and varied cuisine, full of complexities that make it nearly impossible to confine to a single cookbook. But that is precisely the challenge culinary historian Michael W.