Food

Many who dream of becoming chefs in Los Angeles dread the thought of kitchen costs. But one business is making an affordable kitchen space a possibility.

Chef Grant Achatz of Alinea restaurant in Chicago and Nick Kokonas, Achatz's business partner, talk about their next restaurant, Next, and their new take on paying your bill.

The IRS says that bars and restaurants are under-reporting the amount of tips they earn, so it's responding with more audits of the tax forms filled by the food and beverage industry. John Dimsdale reports.

After shrimp farming took off, the crustacean moved from pricey delicacy to America's favorite seafood. We're up to four pounds a year per person now. Or we were. Since the BP oil spill, shrimp prices have been soaring. Domestically produced U.S. shrimp is up more than 40 percent. Gregory Warner reports.

The Federal Trade Commission, for the second time, told Kellogg to rein it in. And to stop advertising that kids who eat Rice Krispies can boost their immunity. Gregory Warner reports.

Say cheese! With food blogs and review sites growing in popularity, more diners are reaching for their cameras at the table. Is it generating buzz for restaurants or slowing down service and tying up tables? Sally Herships finds out.

The Department of Agriculture says the production of high-fructose corn syrup has been falling for several years. Why? Gregory Warner reports.

Panera Bread Co. opened a new location in St. Louis and let its customers decide what they want to pay. Sounds like a free lunch, but as Steve Chiotakis talks to Vickie Morwitz, people still decide to pay.

The National Restaurant Association and United Health Group are teaming up to provide health insurance coverage to millions of uninsured restaurant workers. Janet Babin looks at the new initiative.

There are lots of things we can learn from reality TV stars: How to sulk, preen, and milk every last bit from your 15 minutes. The producers of "Top Chef" are hoping you might want to learn something real -- like how to roast a chicken. And maybe even pay for the privilege. Jeff Horwich reports.