Roberto A Ferdman The Washington Post

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  'I Had To Wear Pampers': The Cruel Reality Of Processing Cheap Chicken

  While concerns about food safety and animal welfare dominate discussions about the perils of the modern food system, there's a downside that many might find just as troubling: the often inhumane conditions people who work in the industry face.

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  Online Interest in Pasta is Growing While Consumption is Dropping

  Every year, Google releases a long report about the foods Americans are thinking about - or really searching for - the most. And normally it usually just confirms the obvious

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  What Life Would Actually be Like Without any Processed Food

  There's an alternate reality some like to imagine, a world without processed food in which everyone would be healthier and happier.

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  Why the British are Drinking Coffee Instead Of Tea

  Almost 30 years ago, The New York Times nodded to a curious trend many older English folks were growing concerned about.

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  All the World Loves a Burger

  In the heart of what might be the most celebrated cuisine in the world, a curious thing is happening: people are clamoring for an unglamorous American food. "Le hamburger," as it's called in France.

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  Chocolate is Brain Food. Who Knew?

  In the mid 1970s, psychologist Merrill Elias began tracking the cognitive abilities of more than a thousand people in the state of New York. The goal was fairly specific: to observe the relationship between people's blood pressure and brain performance.

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  Chocolate Is Brain Food. Who Knew?

  In the mid 1970s, psychologist Merrill Elias began tracking the cognitive abilities of more than a thousand people in the state of New York. The goal was fairly specific: to observe the relationship between people's blood pressure and brain performance.

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  Why the Word 'Foodie' is Terrible and Needs to Go Away

  In late 1984, The New York Times published a piece that was, at least indirectly, about a word I could do without.

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  Parmesan Cheese Is Not What It Seems

  In the 1950s, the Food and Drug Administration established an official definition for parmesan cheese. According to these requirements, it cannot contain more than 32 precent moisture, while it must have a "granular texture," come with a "hard and brittle rind," grate "readily," and be made from cow's milk, among others things.

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  Why a Top Food Poisoning Expert Won't Ever Eat Six Popular Foods

  In the aftermath of an E. coli outbreak at Chipotle, restaurants that once sported long lines were suddenly empty, a phenomenon that was almost surely happening nationwide.

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  The Crazy Sequence of Events That's Making Almonds Cheap Again

  Almonds, the beloved snack that recently overtook peanuts as the most consumed nut in America, might have gotten a little too popular for their own good.

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  Why We Eat Too Much

  Almost 20 years ago, psychology professor and biologist Paul Rozin tested a theory about food. Many people believed their bodies were good at telling them when to start and stop eating, but he wasn't so sure.

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  Why You Can't Call Nuts Healthy

  Earlier this year, the FDA sent the maker of Kind Bars a stern message. The company, which sells granola bars, among other things, was using the the word "healthy" on its packaging. And that wasn't going to fly.

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  Disease Threatens the Commercial Banana

  Now, half a century later, a new strain of the disease is threatening the existence of the Cavendish, the banana that replaced the Gros Michel as the world's top banana export.

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  Childhood Obesity: Foods That Are Making Your Children Fat

  Is it sugary drinks that are doing the damage? Could processed foods be to blame? Is there a collection of popular things that parents should stop feeding their children so often?