Food

When Darren Young and Charlene Lopez Young moved to St. Louis, they saw an opportunity to add Filipino cuisine to the city’s barbecue scene.

Is there any other regional pizza in the country that elicits as much debate and shame as St. Louis-style? A square-cut, thin-crust pie topped with ooey, gooey Provel cheese, this unconventional pizza is the result of decades of St. Louis ingenuity — and yet, even many locals apologize for their unique creation.

Scientists at the Peoria Ag Lab have been working to develop a healthier alternative to butter. They want to replace saturated fats with plant-based and other natural oils that mimic the taste and texture of butter.

Native American tribes and communities are creating formal programs that focus on their traditional foods to not only combat systemic food insecurity, but also connect people to their culture.

Chillicothe, Missouri, has an unusual claim to fame: It’s the town where pre-sliced bread first debuted back in 1928. The state has even declared July 7, Sliced Bread Day, as an official holiday. But despite being less than a century old, the origin of this revolutionary pantry staple was almost lost to history.

Looking for ways to fund lobbying and legal efforts to preserve their way of business, pork producers are turning down guaranteed money that could go to advertising in hopes it will lead to voluntary donations of unrestricted funds.

The University of Missouri’s Food and Agricultural Policy Research Institute is projecting a trip to the grocery store will cost 5% more in 2022 compared to last year.

Just as consumers turned to online shopping during the pandemic, many farmers started selling their products online over the past two years.

In her latest cookbook, longtime baker and Tony’s pastry chef Helen Fletcher shares tips and tricks for baking 80 quintessential American cookies.

Airly Foods is selling a snack cracker that isn’t just carbon neutral, but actually carbon negative.