New survey finds that 40 percent of parents disregard warning labels and give cough and cold medicine to young kids.

The FDA said that the pain reliever can cause rashes, blisters and widespread damage to the skin's surface in rare cases.

People with celiac disease can now trust that foods labeled "gluten-free" are safe for them to eat.

Testing for food safety brings to light many frightening food infractions; even an innocent-seeming pizza can be suspect.

The FDA would like for 23andMe to prove that their tests are accurate.

Some wart removers are highly flammable, and consumers should not use them around any source of heat.

The Food and Drug Administration is launching its first national campaign to prevent and reduce smoking among young people.

Azodicarbonamide is a chemical that's used in foam rubber products, but in the U.S., it can also be found in breads.

People should be cautions about using two new weight-loss drugs because it's not clear whether they increase the risk for heart problems.

New labels would focus on sugar and calories and reflect a realistic serving size for the American diet.

The Environmental Working Group’s food database turns up nearly 500 supermarket foods that contain azodicarbonamide.

Funding for many fresh fruits and vegetables increased with the new guidelines, but white potatoes have been excluded. Why?

The FDA issued a statement, and then a clarification about that statement, about aging cheese on wood. What does it mean?

Some over-the-counter acne treatments can trigger serious and potentially life-threatening allergic reactions in rare cases

Even if the FDA knows something is harmful, it seems no one can make them do anything about it.

When there’s no take back program for unneeded or expired medications, the Pill Terminator makes them unpalatable to people and animals.

Don't know the answer to that question, you’re not alone. Petition asks the FDA to change the measurement to teaspoons for food labels.

Unilever’s lawsuit against eggless Just Mayo for false advertising inadvertently gives the small producer invaluable free advertising.

The Dirty Dozen Guide to Food Additives identifies twelve ingredients in food that are potentially hazardous to your health.

Likely caused by pollution, levels of mercury in Pacific yellowfin tuna have been on the rise steadily since 1998.

The company is voluntarily recalling 30,000 cases of Classic Hummus. Find out if you have the affected products in your refrigerator.

Advocacy groups call the new recommendation arbitrary and discriminatory.

Ingredients that have been used in Europe for years are still awaiting approval for use in the U.S.

The makers of Almond Breeze are being sued for false advertising, and it's a reminder not to believe everything you read on a package.

The USDA says this method of tampering with a food's genes is not the same as genetically modifying it.

The iconic look of the nutrition label remains, but some of the information has changed.

Lab-grown meat isn't even available yet, but rebranding efforts to make it sound more appealing are well underway.

The new nutrition labels would have updated serving sizes and identified added sugars, but the FDA has put an indefinite hold on them.

We can't seem to agree on the right amount of sodium, but these foods add up quickly.

At a single Starbuck location, a whooping 378 people bought coffee for the person behind them.

Who knew that one of the founders of Western philosophy had a favorite chef?

When these 7-year-olds are treated to a $220 tasting menu, their reactions are priceless (and insightful.)

There's a simple rule for ordering from a wine list that will help you avoid any embarrassment.

Part work of art, part tribute to farmers who love the earth they work, this new book deserves to be out where people can see it.

We almost lost the art of making true broth, but it has had a massive revival. Now, you can even enjoy it on the streets of New York.

Floor plans that let cooks see the people they're serving increase food quality and customer satisfaction.

There’s a lot of fuss about Starbuck’s latest coffee, but it doesn’t seem that different from the offerings the chain already has.

Hot ice cream, cocktails that look like large caviar eggs, and that love-it-or-hate-it foam are all products of molecular gastronomy.

The chicken chain is working with THRIVE to purchase coffee from farmers who can by-pass the middleman and get paid up to 10x more for their beans.

The fast-food chain will source chicken that hasn't been given unnecessary antibiotics, and will also offer hormone-free milk.

Shareholders make decision over concerns that titanium dioxide could be toxic.

The restaurant chain known for sourcing free-range meats and organic ingredients ups its game by sourcing GMO-free ingredients.

From adding communal tables to USB ports, restaurants are doing what it takes to get millennials in the door.

As the organic food brand readies to open its first restaurant, traditional fast-food eateries are scrambling to catch up with consumers’ desires.

Nearly half of all meals are eaten solo, often at restaurants — meaning there are lots of opportunities.

Flynn McCarry opens Eureka in NYC where his tasting menu will cost $160 and reservations are sold out.

If a group goes out to eat and there's nothing for the veg crowd, guess what happens?

The popularity of underground restaurants in Paris has restaurateurs asking the government to do something about the competition. Now when I go to Paris, I want

Neapolitan pies are served with a hint of smog in San Vitaliano.

There are over 38,000 people ahead of you waiting to get into London's first clothing-optional restaurant.