A sticky and cozy Christmastime treat, from Jennifer Reese

Eric Ripert at Le Bernardin is the first chef in New York City to be cooking with Nature’s Fynd, which is not seafood at all, but a protein fermented from an extremophilic fungal microbe (Fusarium strain flavolapis or “yellow stone,” nicknamed Fy) discovered by NASA-funded scientists in an acidic hot spring in Yellowstone National Park.

Up-close images of snow crystals show winter as you've never seen it before

Italian artist sets off smoke bombs in landscapes throughout Europe

There is a lot more to food awareness than foodie blogs, explains Anna Brones

From City Kitchen, a versatile baked fennel dish that delights and surprises

The top shifts in cooking and eating over the past year