Understanding how heat transforms everyday foods into sources of carcinogenic compounds reveals practical ways to cook safer, ...

An ambitious book challenges long-held assumptions on diet and nutrition and exposes gaps in public-health guidance.

High in the Berkeley Hills, ‘ammatka Cafe will serve black-sage tea, smoked duck with rose-hip jam and chia brownies.

The White House said Tuesday it has the “utmost confidence” in Food and Drug Administration (FDA) Commissioner Mary Makary and dismissed calls for his ouster from prominent anti-abortion groups as ...

On our Best Fiction of 2025 list, Emma Pattee imagines Portland’s worst Earthquake in her debut novel Tilt ...

A global research team led by researchers from the University of Kentucky Martin-Gatton College of Agriculture, Food and ...

U.S. health regulators informed senior executives at Merck, Sanofi and AstraZeneca last week that their approved protective ...

Chemists used waste cooking oil to create a sustainable, super-sticky adhesive that's strong enough to hold up hundreds of ...

Scientists found that kale’s prized nutrients are hard for the body to absorb unless they’re eaten with oil. Cooking doesn’t improve absorption, but adding oil-based dressings—or even more advanced ...

Some fermenting foods can carry the risk of a bacterium that produces an extremely strong toxin called bongkrekic acid ...

This time of year, we're eating more soup than ever. From Creamy Chicken and Wild Rice Soup to Thai Coconut Soup and everything in between, there's no better time to get down with a warm and steamy ...

Is a video claiming that "all of our food is 3D-printed" or contains bioengineered ingredients to be taken seriously? No, ...