| Apr 27, 2013
There's no doubt that vegetable gardening is hot. Folks who've never grown a radish suddenly want to plant pots or plow up their lawn so they can add fresh food to the table. The upside: You can harvest edibles untouched by synthetic chemicals, and the...
| Dec 20, 2012
| 9:48 AM
Even with a growing global population, increased meat consumption and government rules mandating biofuels, researchers this week said that the amount of landed needed for agriculture will start to shrink.
Humanity has reached what Rockefeller University...
| Apr 29, 2013
Have a question for Dr. Blythe? Write to her at AskThePediatrician@tribune.com. For more information on Dr. Blythe, go to pediatricassociates.com.
April 29, 2013
Q: My 5-year-old daughter just had her adenoids and tonsils removed because of snoring...
| Aug 8, 2013
| 12:31 PM
By the time Mira Kozel was 30, she had the bone density of an 88-year-old woman, and she was diagnosed with advanced osteoporosis.
She had been nourishing herself with a diet rich in low-fat muffins, salads accompanied by fat-free salad dressings, black...
| Oct 11, 2012
| 9:20 AM
NEW YORK (Reuters Health) - Baby boys whose moms ate organic during pregnancy do not seem to have a lower risk of a birth defect of the penis, a new study finds.
The birth defect is known as hypospadias, where the opening of the urethra is on the...
| Jun 18, 2013
| 1:44 PM
Total time: 25 minutes, plus freezing time
Servings: 6 to 8
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the...
| Mar 30, 2013
Muddy Leek is in kind of an odd location, just a block or two away from the restaurants in Culver City's Helms complex yet seemingly well outside of the area. It's part of a building that briefly served as a design museum before it was converted into...
| Jun 8, 2013
Come summer, I look forward to interleaving slices of mozzarella and basil leaves with slices of the first luscious red tomatoes to make a classic caprese. I'll sometimes toss hot spaghetti with diced mozzarella or bocconcini (those bite-sized balls)...
| Jul 13, 2013
Think organic or biodynamic wines are relatively new? Meet the Nikolaihof estate in the Wachau region of Austria, where wine has been made — organically — for close to 2,000 years. The Nikolaihof family is so committed that it serves only...
| Apr 27, 2013
There's a Southern influence that lately has wended its way through Los Angeles restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to Melrose Avenue. Buttermilk biscuits, oat biscuits,...
| Oct 4, 2012
| 7:00 AM
There's a growing gap between what grocery shoppers think they know about their food and the reality. Those tomatoes with the evenly rich red color that look ripened to perfection? They were bred to avoid showing streaks of green, a result of genetic...