Aging in the bottle isn't just for wine anymore: It can also bring out sweet, caramel tones in some high-alcohol, smoky or sour craft brews. Don't believe us? You, too, can try this at home.

Egg cartons these days are often plastered with an array of terms that can confuse and even mislead consumers. Here's a glossary of carton jargon for the wannabe informed egg buyer.

General Mills helped define the industrial era of American breakfasting with its ringlets of processed oats. Soon, it'll put out a version with "ancient grains," which aren't, actually, very ancient.

The U.S. Food and Drug Administration today finalized two rules requiring that calorie information be listed on menus and menu boards in chain restaurants.

A zoning board in the Dubois County town of Ferdinand voted 4-0 this week to give permission for the brewery in a vacant art studio building on the grounds of Monastery Immaculate Conception.

Grocers are hoping to entice young consumers and their parents to eat more vegetables by creating kid-focused produce. They're borrowing tactics from the soda and snack industries to win them over.

The French phrase mise-en-place means to gather and arrange the ingredients and tools needed for cooking. But for many culinary professionals, its organizing principles are also a way of life.

Honey is nature's gift. It's natural. Made by bees. Chocolate is the opposite, a great engineering creation that could, just possibly, just maybe, help save our planet.

Gourmet food trucks and cooking demos are new additions to the 2014 Dig IN.

Red wine and chocolate may be good for you, but it's likely not from the resveratrol. A study finds that the antioxidant had no influence on longevity, cancer, heart disease or inflammation levels.