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.

By the late 1960s, commercial microwave ovens were small and inexpensive enough to become fixtures of the modern kitchen. And by the 1970s, scientists were starting to wonder just how this form of ...

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 ...

New conservative group seeks federal ingredient transparency laws to eliminate state patchwork regulations causing consumer ...

Climate change has become “that” topic – like evolution of species, plate tectonics, or AI – where the public has heard so ...

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.

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 ...

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

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

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