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Ho, ho, ho. Vegetables, gin, eggs, lawsuits and labels — something for everyone.

Bad diet is now the number one risk factor for disease. Is the world going to tackle the problem?

Thin gruel this week, I’m afraid, not least because I spent three days last week in the belly of the beast at FAO in Rome, at the International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition. More on that later, maybe.

If you going to breed vegetables for flavour — perish the thought — you need someone to help you decide what’s good. Enter the Culinary Breeding Network.

From the vaults, a campaign to change the centrepiece of the Thanksgiving feast.

It’s time for Thanksgiving, so let’s give thanks.

There was so much that I could include in last week’s episode on foie gras.

Foie gras offers a fascinating insight into the role of politics in food — which happens to be the subtitle of a new book by Michaela DeSoucey, a sociologist who got caught up in foie gras just before the topic exploded all over the food scene in Chicago.

“Essential” knives and two takes each on fish farms and proxies for food quality.

A new technique for asking how one taste affects another confirms a recent change of opinion. White wine is often a better choice than red to accompany cheese.