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For 40 years, Maryland's George Hastings has been shucking oysters at festivals and competitions around the U.S. And while the work can be grueling, he says he'll only quit when it stops being fun.

Barrel-aged gin resembles young whisky in color and flavor. It's quickly becoming the new darling of distillers and craft bartenders across the U.S.

To find helpful patterns in personal microbe populations, scientists also need to gather a long list of information about the people who serve as homes for the microscopic critters.

The University of the District of Columbia is the one land-grant university in the U.S. with an urban focus. It's leading research on growing food in raised beds, hoop houses and shipping containers.

Sayur manis is a green vegetable that tastes like spinach with a hint of asparagus when cooked. It's packed with nutrients, but the raw leaves have been linked to outbreaks of lung failure.

Like Indian ghee, smen evolved as a way to keep a tasty cooking fat around for a long time. But smen is blessed with a flavor and aroma that's a lot like blue cheese.

Schools around the U.S. are struggling to accommodate the influx of children from Central America. These schools have been helping students from around the world adjust and learn for years.

Hasso Herschel fled East Germany in 1961 on a false passport. Over the next decade, he helped more than 1,000 East Germans flee by smuggling them through tunnels or by hiding them inside cars.

From ruby red tuna to turquoise lingcod, the fish we eat can span the color spectrum. Flesh color can also tell us something about where a fish came from, its swimming routine and what it ate.

Whether for philosophical or health reasons, pet owners are whipping up batches of pet food for their beloved animals. But veterinarians warn that these meals need to be nutritionally balanced.