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 ...

Monosodium glutamate (MSG) enhances flavor and can help reduce your overall sodium intake. However, it may cause side effects ...

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 ...

Octopus is one of the ocean’s most intelligent creatures — and one of the hardest to cook right. From budget plates to luxury ...

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.

Ever wondered why banana candy doesn’t taste like bananas? Welcome to the weird, wonderful world of acetate esters molecules ...

Relying on a handful of crops makes the entire system more vulnerable to pests, disease, and climate shocks. By cultivating a ...

Even if salad dressing is technically past its best by date, it still may be safe to consume. In fact, instead of worrying ...