I've tried a variety of flavors and nothing ... I've been finding lots of bones in the classic pate food, especially the beef. It looks the the large cans of Friskies only much more expensive.

Food safety and quality are two sides of the same coin. But how is the process of making food not only safe but beneficial for the consumer being made more efficient?

None of this will go to waste because we will eat all this,” she says. Normally, a 30-chip variety pack is $20 at Sam’s Club. Ordering a custom variety pack online does a little extra.

Founded in 1899, Bumble Bee Seafoods is a leading fulkl-line branded canned seafood company. The firm is known for its Bumble Bee, Orleans, Clover Leaf, and Paramount brands. Formerly a unit of ...

Food systems must be transformed to end hunger ... Mexico and Brazil will continue to consume a wide variety of species. Per capita fish consumption in Nigeria is expected to remain low, at ...

Todd Spangler covers digital media and technology for Variety, which he joined in 2013. A business and technology journalist with more than 25 years of experience, he previously was technology ...

Making full use of these rich resources, local people created a wide variety of delicacies. Hunan cuisine consists of more than 4,000 dishes, among which more than 300 are very famous. Hunan food ...

Among the seafood varieties examined, shrimp and lobster exhibited the highest concentrations of PFAS chemicals, with levels reaching up to 3.3 nanograms per gram. These findings underscore the ...

Heat the olive oil in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened, then stir the cream and reduce for 3-4 minutes. Stir in the prawns and spring onion, then add ...

Spoon the pate into individual ramekins, smooth the surface and then chill in the refrigerator until required. Serve garnished with fresh herbs, with crackers and crisp green salad leaves.

Naman Ramachandran is International Correspondent at Variety, based out of London and Asia, a critic for Sight & Sound, and a fortnightly columnist on world cinema for The Hindu. Naman’s work as ...