Fact: The European Union has banned 7 industrial food-related substances and practices that are still fine and dandy in the US. That's the subject of a recent article by Tom Philpott for Mother Jones — an enlightening, sobering look at the what the EPA deems important when it comes to food safety.

It may come as a surprise to some, but buying foods labeled cage-free or grass-fed does not necessarily mean that those items are what they say they are, or what we assume they mean.  This can be really frustrating if you are trying to do your best to purchase humane and sustainable food, not to mention that foods labeled with these claims are often more expensive.  Do you pay extra for organic, or non-GMO, or hormone-free foods?  Do you know which labels are reliable?  Read on for more information and sources for identifying which labels you can trust. 

Bryant Terry is an energetic and passionate man, self-described as an eco chef, author, and social justice activist. He first came to my attention in 2006 when he co-authored the book Grub: Ideas for an Urban Organic Kitchen with his friend Anna Lappe. He has since gone on to author two more vegan cookbooks, with a third one in the works. What does this spokesman for local, sustainable, and delicious food think are the top essentials for a modern, socially engaged, soulful kitchen? More

Whenever I'm hunting for a movie to watch on a Friday night, I inevitably find myself scrolling through the documentaries on Netflix. Thankfully, there are quite a few great ones, particularly in the food space. Here are 10 food documentaries you should add to your Instant View queue: More

Last week First Lady Michelle Obama tweeted that she picked Napa cabbage from her garden, and was using it to make kimchi. She even shared the recipe! Her version calls for five Thai chili peppers per two heads of cabbage, so it's mighty spicy... and just how we like it! Get the recipe below: More

We're each sharing our kitchen treats with you this week, that special thing that makes our food or time in the kitchen more delicious. My choice might be a little controversial because it's a big no-no for some people, but for others, it's as ordinary and basic as any staple. For me, it's something I only buy once in a while, and when I do, it's a very special treat. Yes, my friends, when I treat myself in the kitchen, I do it with meat. More

Did you watch the presidential inauguration yesterday? While reading all the follow-up on it today, we came across something really cool: the official inaugural luncheon menu is available online, as are all the recipes! And it was definitely a feast. (Lobster AND bison? Oh yes.) More

Once upon a time, quinoa was an obscure, humble ingredient from the Andes. A basic food staple for Peruvians and Bolivians, it occasionally appeared at hippy potlucks and week-long yoga retreats. But no more. This healthy, high-protein seed is now having its time in the spotlight, and some say the unintended consequences of this popularity aren't good for Bolivians and Peruvians who rely on this super healthy food as a part of their diet. In short, the world demand has driven the price so high that some can no longer afford it. More

This year Thanksgiving in the country's most famous house will be based around a familiar theme: tradition. Even presidents wants the good ol' standards at Thanksgiving! But beyond the turkey, stuffing, and pies, there are interesting things to be gleaned from history's presidential Thanksgiving menus. More

From the perspective of cooks, eaters, and grocery shoppers, what would an ideal food label look like? What would be helpful to know about a given packaged food that we can't determine right now from the current labels? Here's what Mark Bittman thinks: More