In typical commercial kitchens, chefs plan detailed menus way ahead of time, and their food deliveries fulfill those specific menus’ needs. But one Pittsburgh-area kitchen is flipping that system, ...

Imagine buying three gallons of milk at the store, driving home and pouring one of them down the sink. Or ordering three pizzas, then just dumping one of them into the garbage can. That’s not just a ...

The relentless advancement of technology has ushered in an era where artificial intelligence (AI) and robotics are drastically reshaping various industries, including the culinary sphere. Robot chefs ...

The greatest sin in most American households is our addiction to plastic water bottles. So says Anne-Marie Bonneau, who writes the food blog “Zero-Waste Chef” and is the author of “The Zero-Waste Chef ...

Second Harvest Food Bank in Irvine used to budget $100,000 a year to buy cardboard boxes. Those boxes helped transport food between donation centers, their facilities and the more than 300 sites ...