Restaurant week is an annual promotional event that lets New York City diners enjoy three-course meals at bargain prices. But will the spending continue once the week is done? Sally Herships reports consumers' appetites may not last.

A study finds producing corn, soy, cotton and wheat has become more efficient over the last 20 years. Ashley Milne-Tyte explores how a less detrimental environmental impact could help increase food production later.

Have you noticed there's less peanut butter in your jar? Some packaged goods companies have been reducing the weight of certain products and selling them for the same price. Sean Cole asks: Is it deceptive?

Having a salad instead of a cheeseburger for lunch is a choice some companies want their employees to make. To promote healthy living and save money, companies are subsidizing the costs of more nutritious meals. Shia Levitt reports.

In the midst of recession, many churches and church charity programs stand to lose billions. But history shows that churches have stay power. Kate Archer Kent reports from a struggling church in Houston.

The price of cocoa has been steadily rising in London as other commodities fall. Supply and demand are one reason, as is the need for that mug of hot cocoa or chocolate bar. Scott Jagow talks to Stephen Beard in London.

Starbucks hasn't had it so easy lately. The coffee giant recently announced it's closing 600 stores and its stock prices are down. Now, coffee growers from Colombia are after the espresso king. Dan Grech reports.

A number of fast-food chains have recently added oatmeal to the menu. The breakfast staple is a cheaper alternative to the three-egg omelette, and a favorite of Marketplace's Mitchell Hartman, who found a good oatmeal in Portland.

With food prices on the rise, Sarah Gardner asks why it costs twice as much to make an omelette. She discovers cracking the price of eggs is quite the riddle.