New menu items from 2013 were 12 percent less caloric than 2012's, a study shows.
Less than one percent of kids’ meal combinations met recommended government nutrition standards, according to a recent study.
One thing you don't want to find in your new restaurant: "a veritable swamp" of dead mice.
"Gluten-free" may have a legal definition, but manufacturers don't have to use it.
"This practice breeds antibiotic-resistant bacteria that threaten us all," she writes.
Never would've passed, lawmakers say, if opponents had spoken up earlier.
SB1000 went flat on a 7-8 vote on Tuesday.
Good-bye, roast beef caramel coloring and cilantro-jalapeño hummus tocopherol.
Warnings about obesity, diabetes, and tooth decay.
"Microscopic pieces of metal" are yet another reason to avoid Kraft American Cheese singles.
The chain estimates 5,000 exposures, but it could be "many thousands more."
ShackBurger loyalists were undaunted at Citi Field.
Grub Street suspects it was probably something else.
That's one idea, anyway.
Nothing good, that's for sure.
Some of New York's most prominent chefs discuss what they think could be done to help restaurants and diners better understand the Department's sometimes-arcane rules.