Everyone knows about carbs these days. People go carb-free in an effort to lose weight, and athletes carb-load before a big event.

Having a fun approach to wine making has helped award-winning brand Invivo launch its latest product, Scarlett spritzers, to the international market.

Pregnant women are being reminded to heed dietary guidelines because not doing so can result in the death of unborn children.

The Ministry of Primary Industries says guidelines for the labelling of manuka honey are expected to be issued this month. They cannot come a moment too soon.

Not all beer drinkers want to grab a cold one. Molson Coors Brewing discovered this in China where drinking cold liquids is widely seen as undesirable.

Nestlé wants a Star Trek style 'replicator' that scans you to create nutritionally perfect food.

Shares in Goodman Fielder have been halted pending a material announcement from the food ingredients maker

Some people throw food in their trolleys barely giving it a glance, others try to qualify for their good consumer badges by carefully studying the label, writes Wendyl Nissen.

Ponsonby barman, Jason Clark, has been named the country's best in the latest cocktail competition - making it back-to-back wins for the young mixologist.

Eating one of the less popular vegetables can help asthmatics breathe easier, researchers have discovered.

Shoppers will soon know which foods are healthiest as the Government introduces a system to rate nutritional value.

When Keith Galbraith first threw open the doors of the Mt Eden Rd pub that carries his name, not everyone was impressed with the English real ale he brewed.

Jameson Irish Whiskey has staked its future in a new distillery. It hopes it will double sales to compete with the world's biggest whiskey brands, such as Jack Daniel's.

Wendyl Nissen writes: There's a reason brightly coloured sweets are placed right next to you at the checkout - they're called impulse buys and are designed to make you think "why not?".

The author faces backlash for sharing pictures of a rabbit she killed, skinned and cooked on Twitter.

Apples are the pick of winter fruit amongst New Zealanders, dominating a local poll, way ahead of runners-up avocado and mandarin.

Fish have feelings and intelligence on a par with other animals and deserve better consideration of their welfare - expert

I bring raw chicken into the house about twice a year, writes Shelley Bridgeman. And when I do, my kitchen goes into virtual lockdown.

Kiwis are opting for cheaper eats, but dining on them more frequently than ever before, according to the latest snapshot of the New Zealand hospitality industry.

A genetically modified banana which has the potential to dramatically reduce infant mortality and blindness in children across Africa is to undergo its first human trials.

Having worked as senior sous chef at London culinary institution Le Gavroche since 1999, Monica Galetti is one of the country's greatest culinary exports.

Matt Lambert has had heavy traffic through his nearly-new restaurant in New York since getting a Michelin star four months after opening.

New Zealanders trying to incorporate five servings of fruit and vegetables into their daily food intake do not have to break the bank.

The Pinot ‘cousins’ Noir and Gris continue to be popular and finally it seems we’re discovering or re-discovering Riesling. Here are three excellent reasons to embrace them all.

This dip was mentioned to me by a friend who had bought it thinking it was vegetarian.