Milk has long been recommended for boosting calcium intake, but new research suggests that it does little to strengthen bones and can double the risk of an early death.

Hot-shot Kiwi chef Matt Lambert will be adding NZ clams and cheeses to the menu of his Michelin star New York restaurant after a visit here this month.

It's thumbs down for the caveman diet.

Simon Gault, and Ben Milgate and Elvis Abrahanowicz from Sydney restaurant Porteno, share some recipe ideas for the long weekend.

The road to the My Kitchen Rules New Zealand finals has been life-changing for favourites Aaron and Heather Freeman.

A delectable array of Mediterranean-inspired small plates gives diners good reason to head to Grey Lynn.

S.P.Q.R, hallmark of Auckland dining and Ponsonby road staple for over twenty years, publishes the cookbook S.P.Q.R with the restaurant's recipes, photographs and, republished here, a tribute written by Simon Farrell-Green.

McDonald's myths are easy to come by and we all know that fresh, organic food is not only healthier but tastes much nicer, right?

In short, eating is a moral, political and ethical minefield, writes Shelley Bridgeman.

Auckland coffee roasters have won out at this year's coffee awards, taking home seven of the nine categories including the supreme award.

A little bit of rot is hot to trot these days. That is, food that has been intentionally fermented. And here's why.

Drinkers reported better sexual function than teetotallers, while meat-eaters had a higher sperm density than vegetarians.

Kiwi apples have been slated by an acclaimed British-based chef as flavourless and full of sugar.

The best picnics involve shade, sunshine and home-made treats.

An idyllic waterfront meal cooked by celebrity chef Ben Bayly proved the perfect tonic for cancer-sufferer Wendy Thompson.

For some, the only real choice of wine is white or red. For red wine aficionados, here are some recent releases worthy of consideration.

In what promises to be the "most authentic Spanish bar in New Zealand" Pepitos is a welcome addition to the hungry North Shore dining scene.

He used to be a fine dining chef in Wellington. Then he had an epiphany and moved to Auckland. Greg Dixon meets Al Brown, the man who learned to relax at dinner and made us do the same.

Is gourmet food really worth the extra dollars?

Those affected by a food poisoning epidemic which has been linked to foods including lettuce and carrots have described a severely painful and at times paralysing experience.

BBC prgramme Trust Me, I'm a Doctor has discovered the process reduces the rise in blood glucose making the carbohydrate much healthier.