Los Angeles Times food columnist Lucas Kwan Peterson breaks down his "official" — and very biased — rating system that led him to rate 12 kinds of Girl Scout cookies.

Scotch whisky and other goods have been subject to a 25% tariff. The levies cost companies hundreds of millions of dollars in lost exports, according to the Scotch industry.

Investigative reporter Michael Moss explores how some food companies tweak their products to take advantage of evolved biology, creating room for novelty that triggers the brain to make us want more.

Reports spreading about "hard" butter aren't softening Canadians. One intrepid food scholar, Sylvain Charlebois, thinks he's found the "buttergate" culprit: palm oil fats.

One of the main threats to the endangered North Atlantic right whale is lobster-fishing rope, but there is hope in new ropeless technology.

Amid power and water shutdowns, the extreme cold is disrupting the food supply. Customers are finding empty grocery shelves across Texas and people desperate to stock up are forming long lines.

At a news conference this week, the World Health Organization made a surprising statement: The coronavirus could possibly be transmitted on frozen packages of food.

Now that they can reopen for limited indoor seating, restaurants in New York City are hoping customers show up for what's normally a busy holiday.

For Korean Americans spending the holiday away from family, TikTok chefs Chris Cho, Jessica Woo and Joanne Molinaro (also known as The Korean Vegan) share comfort food recipes.

From America's Test Kitchen, two dishes with heat: spicy Thai chicken served with rice and a coffee mug chocolate cake that's cooked in the microwave and results in a gooey, molten center.

Aunt Jemima and other food brands, such as Uncle Ben's, announced a redesign following protests against systemic racism and police brutality in the U.S. last summer.

Processing plant workers made sick by COVID-19 plus pandemic driven appetites mean a national shortage chicken wings heading into the Super Bowl weekend.

In Brownsville, Texas, two Mexican restaurants are pushing the envelope of what a corn tortilla can envelop, and an award-winning cafe cooks barbacoa the old-fashioned way.

If you haven't taken down your Christmas tree yet, no worries. We don't judge. Baker and cook Julia Georgallis has suggestions for how to eat your holiday tree.

Indonesian cuisine isn't as widely known as other Asian foods, but Lara Lee wants to change that. Her new cookbook, Coconut & Sambal helps make Indonesian flavors more accessible to home cooks.