Kim Severson

The food industry has long touted its products as impossible to resist. But with a spotlight on the perils of compulsive eating, that tactic is…

A national fixture is enjoying a fresh surge as post-pandemic customers crave speed and solitude. And restaurants are responding with a raft of innovations.

His culinary empire included several restaurants, an olive oil company, a winery and retail stores with a robust catalog business.

Hot-weather cherries, drought-resistant melons and six other crops in the works that could change how we eat in a fast-warming world.

She made several varieties of the thin, crispy cookie in a factory next door to her home, and sold 10 million of them a year.

With their state’s signature crop hobbled by inclement weather, Georgians are stretching the fruit they have or turning (heaven forbid!) to California’s.

These big, communal all-you-can-eat spreads faltered amid pandemic fears, but inflation and a hunger for an experience are giving them new life and variety.

As prices rise and seasoned help is harder to find, some restaurants are trying to provide a more welcoming experience for their underwhelmed guests.

Alarmed by dwindling sales to Gen Z, the dairy industry is going all out to get younger Americans on the milk train.

Even as the sprawling dining halls of old struggle with emptier workplaces, food is still important to employees, particularly the young. Many companies are reinventing…