Allison Aubrey

Allison Aubrey is a correspondent for NPR News. Aubrey is a 2013 James Beard Foundation Awards nominee for her broadcast radio coverage of food and nutrition. And, along with her colleagues on The Salt, winner of a 2012 James Beard Award for best food blog. Her stories can be heard on Morning Edition and All Things Considered. She's also host of the NPR video series Tiny Desk Kitchen.

Through her reporting Aubrey can focus on her curiosities about food and culture. She has investigated the nutritional, and taste, differences between grass fed and corn feed beef. Aubrey looked into the hype behind the claims of antioxidants in berries and the claim that honey is a cure-all for allergies.

In 2009, Aubrey was awarded both the American Society for Nutrition's Media Award for her reporting on food and nutrition. She was honored with the 2006 National Press Club Award for Consumer Journalism in radio and earned a 2005 Medical Evidence Fellowship by the Massachusetts Institute of Technology and the Knight Foundation. She was a 2009 Kaiser Media Fellow in focusing on health.

Joining NPR in 1998 as a general assignment reporter Aubrey spent five years covering environmental policy, as well as contributing to coverage of Washington, D.C., for NPR's National Desk.

Before coming to NPR, Aubrey was a reporter for PBS' NewsHour. She has worked in a variety of positions throughout the television industry.

Aubrey received her bachelor's of arts degree from Denison University in Granville, OH, and a master's of arts degree from Georgetown University in Washington, D.C.

Money is a big motivator. And the prospect of a cash payoff in any sort of gamble is alluring — just think of the Powerball buzz this week.

So, what happens when financial incentives are tied to weight-loss goals? A growing body of evidence suggests that it's not necessarily a slam dunk.

With January comes lots of diet advice.

And today comes the official advice from the U.S. government: The Obama administration has released its much-anticipated update to the Dietary Guidelines.

The guidelines, which are revised every five years, are based on evolving nutrition science and serve as the government's official advice on what to eat.

When it comes to dieting, losing weight fast holds some appeal.

Perhaps that's why U.S. News & World Report has added a Fast Weight-Loss Diet category to its annual rankings of best diet plans. And one of the diets that comes out on top is the Health Management Resources program.

Editor's note: This story was first published in December 2014.

The first time I ever got tipsy was during a champagne toast at a cousin's wedding reception.

All was good, until the room started spinning — and the sight of my cousin's bride dancing in her wedding dress was just a whirl of lace.

Of course, if you're an uninitiated teenager, any amount of alcohol can go straight to your head. But, decades later, bubbly wine still seems to hit me faster than, say, beer. It turns out there's a reason.

Cage-free, antibiotic-free, artificial-free. Sound familiar?

Many of the world's biggest food companies announced major changes this year — in what they purchase and how they manufacture their food.

Pages