STORY AND VIDEOS: Executive Chef Luis Santos’ deconstructed Honduran tamale was chosen from five finalists. Read the backstory — and learn how to make this delicious dish.
The outbreak’s impact will likely be felt in grocery prices, including the cost of your Thanksgiving bird, and across supply chains. And get your flu shot, too, just to be safe.
USC Viterbi’s Adam Simpson advances a radical new approach to studying environmental contaminants.
A USC researcher spoke about the risks of these chemicals — used in common products like fast-food wrappers — at a news conference Tuesday.
Research spearheaded by USC Dornsife’s Public Exchange suggests that rates of food insecurity may be underreported by as much as one-third and that surveying more frequently to ask people about their recent experiences could produce better results.
New USC Viterbi research harnesses online menu data to draw a detailed nutrition map of the region.
Consumers may need to consider more cost-effective alternatives as compounding economic crises make it more expensive to enjoy holiday traditions we know and love. USC experts explain.
Grandmas featured in documentary Abuelita's Kitchen discuss their journey and connection to native foods at a USC Fisher Museum of Art screening.
USC Dornsife's Sarah Portnoy provides a guide to L.A.'s culinary history, its cultural shifts and its transformation.
USC Professor Valter Longo and a colleague describe the “longevity diet,” a way of eating that considers food composition and calorie intake as well as the length and frequency of fasting.
