Food

A bank in northern Italy is surviving the downturn by relying on an unusual tradition. It's stockpiling Parmesan cheese from local producers to hedge against losses. Megan Williams reports.

Wal-Mart is giving its private food line a label makeover in the next few weeks to attract more shoppers. But Danielle Karson reports the store's target audience is already sold on the idea of a bargain.

In the spirit of doing a lot with a little, some ranchers are forgoing the heftier cows and breeding mini-cattle. The payoff is healthier meat and more efficiency at the ranch, leading to lower costs. Megan Verlee reports.

Cooking classes have become popular as more people want to save money by eating in. Sadie Babits visits two cooking schools in Portland, Ore. and explores some reasons for the mass return to the kitchen.

Have you noticed there's less peanut butter in your jar? Some packaged goods companies have been reducing the weight of certain products and selling them for the same price. Sean Cole asks: Is it deceptive?

The town of Blakely, Ga. once thrived as a mecca for the peanut industry. But with the closing of the local peanut processing plant due to a salmonella outbreak comes a questionable future. Dan Grech reports.

Farmers in Michigan are stretching their growing season -- and their profits -- into winter by using a relatively simple set-up called a hoop house. Lou Blouin reports.

Chefs from 24 countries try to out-cook each other in the Bocuse D'or, a huge competition held in France. This year, an American might win the top prize, which comes with a lot of prestige. Anita Elash reports.

The recession hasn't stopped some entrepreneurs from breaking into the specialty food market. The Fancy Food Show in San Francisco was ripe with new companies marketing their products -- but not necessarily for huge profits. April Dembosky reports.

Restaurant week is an annual promotional event that lets New York City diners enjoy three-course meals at bargain prices. But will the spending continue once the week is done? Sally Herships reports consumers' appetites may not last.