Food allergy experts now recommend that some parents introduce toddlers and babies to the foods beginning at around 4 to 6 months of age. It's a shift away from earlier advice to delay the introduction of the foods to help prevent allergies.

Looks like culinary genius can run in the family. Historians have stumbled upon a 350-year-old English recipe for a frozen chocolate dessert that's a cross between sorbet and a frappe. The author is the great-grandfather of the inventor of the sandwich.

Horse slaughter is banned in the U.S., but thousands of American horses are shipped to Canada and Mexico for slaughter every year. Investors argue restarting the practice in the U.S. would be better for business and offer a more humane end for horses that are neglected under the current model.

Wasted food creates billions of tons of greenhouse gases, and it costs us precious water and land. The rice lost in Asia and the meat wasted in rich countries contribute most heavily to the problem.

The Italian-themed chain is known for its all-you-can-eat, stuff-yourself-with-carbs approach to dining. But it's now trying to capture the millennial market by adding tapas designed for sharing.

Photographer Christopher Boffoli made his name with his amusing dioramas of tiny, plastic people literally dominated by food. A new book, Big Appetites, assembles more than 200 images of these tiny people and their "complex culture."

It's a flavor combination that blends the familiar with the caveman and is a favorite of the patrons at Sunny Anderson's local bar in Brooklyn.

Consumers are demanding "natural" food dyes, and scientists say the purple sweet potato is the most promising source of pigments to make them. But it may be a while before your red Popsicle is made with this kind of vegetable-based dye.

For this week's Sandwich Monday, we try the newest addition to the Burger King menu: a burger topped with french fries. It's the latest stage in the march toward Total Menu Integration.