A look at how the Food Bytes blog started -- and a farewell from the crew. This is our last post.

I consider myself a cook, not a baker. But I have a niggling feeling that's about to change.

The shop where I buy chicken ran out last weekend. Well, not completely: there were a few whole birds, some marinated segments and a few lonely boneless, skinless thighs kicking around. But the usual giant mountain of chicken breasts was gone.

Hershey and Mars are engaged in a battle to unlock the genetic secrets of the cacao tree

P.E.I.’s fire marshal is excited about a new product he believes could save lives.

Isn't it always the case that once you're personally connected to something, you start noticing stories about it cropping up everywhere? For me, it's high cholesterol - recently diagnosed in several of my family members.

There are so many things that could have gone wrong with Tim Hortons oatmeal, but none of it did.

Typically timed to coincide with the start of the Royal Agricultural Winter Fair (now underway at Toronto's Exhibition Place), organizers of the Canadian Culinary Book Awards have announced the winners of the 13th annual edition.

Our tech writer at CBC.ca, Pete Nowak, talks with John Buchanan, director of research and development for AquaBounty, in a Q&A about the company's new breed of salmon that have been genetically engineered to grow faster. Buchanan addresses consumers' concerns about genetically modified foods, regulatory hurdles the company is trying to clear, and the state of biotech research.

  

"Big bun, puny chicken." What are these guys really talking about?