In tech, we love our KPIs—user growth, engagement, efficiency. In food tech, the industry celebrates taste and price. But in ...

Here’s what the science actually shows about this intriguing fungus – and why moderation and caution still matter.

In 2009, a review of research studies on microwave cooking plainly spelled out their conclusion: “no significant nutritional ...

Scientists have identified a drought-resistant ancestral grain that could become the new superfood of the future, mainly ...

The sustainable aviation fuel is reported to meet industry standards without needing to be blended with fossil fuels.

A study by a group of Cornell researchers published in the Journal of Experimental Psychology: Human Perception and Performance found that tomato juice—the main ingredient in a Bloody Mary—tastes ...

Writing this week in Nature Communications, the agricultural engineers outlined a strategy for taking excess food waste, converting it into biofuel, and then “upgrading” that fuel into jet fuel that ...

The time has come for a radical reset in domestic agricultural policy, harnessing the full power of scientific advance with a ...

A new report shows that Salmonella is widespread in packaged ground turkey and chicken. The report is based on USDA ...

After conventional wisdom seemed to make peanut allergies worse, a 15-year scientific journey led to “landmark” recommendations that now appear to be reducing their incidence.

The shock to U.S. food chains from the coronavirus has been a boon to small- and mid-sized farms and distributors. Could it ...

Recent research is shifting breakfast discussions from whether to eat to what to eat. Studies show that carbohydrate-heavy ...