Eliza Barclay

Several factors are straining lime production in Mexico, from heavy rains to a disease infecting trees. But criminal gangs are adding to the high prices by stealing from orchards and hijacking trucks.

A government scientist says that to help keep more bees from dying we need to focus on helping beekeepers fight the varroa mite. But some groups say pesticides are just as problematic.

The Green Mountain State is poised to become the first to require GMO labeling. But a federal lawmaker recently introduced a bill that would outlaw state rules like Vermont's.

Inspired by toast's ascendance as a trendy snack du jour, we push "artisanal" toast in new directions. Using a blowtorch, coffee maker and dryer, we prove you can toast it yourself without a toaster.

We hard-boiled them. We donned blindfolds. And we chowed down. In our eggsperiment, can you guess which bird prevailed in the ultimate showdown ofduck vs. chicken?

Is banning sugar from your home to chronicle the effects on your family a gimmick veiled in a health halo? Actually, there's a lot to learn from a memoir of obsessive label-reading and weird baking.

Back in 2012, The Salt surveyed readers on their favorite pies during our Pie Week series. Recently, an Australian reader tells us she pie-charted our results with mouth-watering real pie.

The government has reported 42 percent fewer foodborne illness cases in the past decade and solved less than half of them, a report finds. But that doesn't necessarily mean the food supply is safer.

The San Francisco Cooking School invited us to explore the "wonder" of sliced bread, and perfect techniques for light to extra dark toast. Would you pay to learn the secrets of fancy toast?

Obesity docs say it's time for the Girl Scouts to ditch the processed, sugary cookies and find another way to raise money. But the tradition is deeply ingrained and has been around for a century.