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With a ban on producing or serving fois gras lurking on the horizon, how are California's top chefs reacting to dropping the delicacy from their menus? When I think back on some of the most memorable dishes I've ever had, there seems to be bit of a recurring theme: The perfectly grilled steak topped with crumbles of foie gras from a little stall in Barcelona's Boqueria market. A luscious, fat slab of foie gras terrine served with charred bread and thick jam at Derriere in Paris.

The government is making a new attempt at tackling America's ever-growing waist line. John Blackstone reports on the end of the Food Pyramid, and the beginning of "My Plate."

Climate change will cause the price of staple foods like corn, rice, and wheat to more than double over the next 20 years.

The locavore movement makes its way into organic baby food. You may have heard of organic baby food and even gourmet baby food

When a prominent critic slams your restaurant, how do you recover? Last August, New York Times restaurant reviewer Sam Sifton wrote that the food at Plein Sud in Tribeca was "lacking in flavor, texture, temperature or interest: room-service fare that leads to increased loneliness, raiding of the minibar, sleepless hours staring at the television in blue light, thinking about home." Ouch. For an establishment that had opened a few months before the review was published, it was an ominous sign.

A decade ago, Israel had the highest density of start-ups in the world, and attracted more venture capital than anywhere. Today, the entrepreneurial hotbed feels decidedly lukewarm. Author Sarah Lacy analyzes why.

Placing second in a business plan competition convinced David Weber and Kenny Lao that they had a viable business idea. Six years and 70 employees later, they're going strong. At Rickshaw Dumpling Bar's second, soon-to-open location in New York City, boxes are being unloaded, equipment is being cleaned, and new workers are being trained

My mother always says there are problems, and then there are troubles.

%excerpt% Read the original here: How I Did It: Tumi’s Charlie Clifford

Last year, the Corn Refiners Association decided that the term "high fructose corn syrup" just didn't have same catchy ring to it as "sugar." The solution: re-brand HFCS as "corn sugar" and launch a marketing blitz to educate the public about the wonders of this freshly named, all-natural product. Now sugar farmers are fighting back to reclaim their good name--even though it has recently been tarnished .

Illustration by Dan Winters When supersecretive agriculture giant Cargill decided to attack the no-calorie-sweetener market dominated by Sweet'N Low, Splenda, and Equal, it sent its best marketers and scientists to basement war rooms and covert labs. Only now can the inside story of Truvia -- and its unlikely success -- be told. SAYS ZANNA MCFERSON , plucking a stevia leaf from a plant on her desk and biting into it, "I knew there had to be something we could do with it." Through the expansive windows of her corner office at Cargill's headquarters, an Aspen-like mega-lodge on the outskirts of suburban Minneapolis, she stares out at the snowy pines and at the horizon beyond

01 / Zynga > > For dominating--and monetizing--the social-gaming industry. The largest social-games developer in the world touts hundreds of millions of monthly active users on FarmVille, Treasure Isle, Zynga Poker, Mafia Wars, and more

I've had several good meals at The Ten Bells, a well-reviewed wine bar in Manhattan's Lower East Side over the last couple years. Dark and cozy and decorated with empty wine bottles and chalkboards that display that day's menu, the food is simple and delicious—tapas like papas bravas, albondigas, and creamy brandade, as well as excellent charcuterie (duck rillettes!) and cheeses.

Detecting whether or not meat inside the plastic wrapping at your supermarket (or in your fridge) is still good could soon be much simpler with a clever sensor that changes color in the presence of rotten food.

B.J. was one of many fellow inmates with big plans for the future