Any which whey: America's protein obsession

Whey, the liquid byproduct of cheese making, was once considered waste. It's now a key ingredient in the protein powders that dieters and weightlifters are downing in ever-greater amounts — and that means big changes for the dairy industry, reports Kevin Draper.

Horror film producer turned food historian Christopher Beckman chronicles the anchovy's place in the European cooking canon.

Sally Grainger reinterprets Roman recipes taken from Latin texts.

As students head back to school, we catch up with Jack Bobo, Executive Director of the UCLA Rothman Family Institute for Food Studies.