Food

Ian Froeb has spent a decade ranking St. Louis' best restaurants. He’s still hungry for more.

Efforts to keep junk foods from being paid for by Supplemental Nutrition Assistance Program, or SNAP, are increasing at the federal and state level. Lawmakers proposing such bills say they want to encourage healthy habits, but some food advocates say the restrictions would have harmful effects.

The Research Chefs Association conference at Union Station will cover topics on flavor dynamics, new products and technologies and emerging trends for consumer food products.

Ujima maintains two urban farms in north St. Louis.

He joins the center as an internationally distinguished plant geneticist and a member of the U.K.’s Royal Society and the U.S. National Academy of Sciences.

Orly Peters connects home chefs through her food app aimed at immigrants.

St. Louisans are under consideration for best chef, Midwest; best restaurateur, a new category for beverage professionals — and more.

St. Louis boosters have worked in recent years to elevate its reputation as a dining destination, despite being ignored by the world’s preeminent culinary institutions.

St. Louis restaurateur and fine foods entrepreneur Katie Lee discusses her autobiography about overcoming addiction and growing a thriving business.

Food City aims to create a more inclusive, sustainable food ecosystem in St. Louis.