So far, Easter looks like it'll bring in slightly more money for retailers than it did last year. Shoppers are snatching up all kinds of candies and food, including eggs. Jeremy Hobson reports.
The tomato is a ubiquitous culinary ingredient. Author Arthur Allen talks with Kai Ryssdal about his new book "Ripe," and how tomatoes get from the garden to your kitchen table.
Lawmakers are considering a national tax on sugary beverages which could bring in up to $15 billion a year. The beverage industry is fighting the move hard — which indicates it has a good chance of happening. Jeremy Hobson reports.
Americans have grown used to all sorts of things coming from India — from computer support to software. But now, India could arrive on your kitchen table. And not in the form of curry. Elliot Hannon explains.
You would think that tough times would lead to a rise in alcohol consumption, but sales of wine spirits and beer in the U.K. fell by more than 6 percent last year — the largest drop in almost 50 years. Stephen Beard reports.
As the second night of Passover approaches, Ari Daniel Shapiro reports on two meat distributors — one Jewish, the other Muslim — who have struck up a unique friendship to provide products to their customers that seek to redefine kosher and halal.
Honeybees are continuing to die off at an alarming pace to beekeepers, and the cause still eludes experts. But a new study shows a combination of factors from disease to pesticides may be partially to blame. Sarah Gardner reports.
Exercising an emphasis on preventive care, next year the new health care law will require over 200,000 fast food and chain restaurants to disclose calorie counts and nutritional information on their menus. John Dimsdale reports.
Pepsico, the maker of Fritos, Cheetos and other snacks, says it's planning to cut the average sodium content of its products by 25% in the next five years. Alisa Roth reports the company will need to tread carefully.
Sociologist Janet Poppendieck spent some time trying to make sense of how school meals are prepared and served. She talks with Kai Ryssdal about her new book on school nutrition programs.
