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.

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 ...

As far as kitchen staples, you don’t really get much better than olive oil. It can do it all—jazz up a salad, sauté ...

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 ...

Recently the city of San Francisco sued several food giants (Kraft Heinz, Mondelez and Coca-Cola) for deceptively marketing "ultraprocessed foods" and then externalizing the resulting health care cos ...

D printing is turning everyday produce into personalized, nutrient-rich meals that reduce waste and reshape the future of ...

Should I use oil or butter? What is tofu, and how do I cook it? Why does my wine sometimes smell like cat pee? To figure it all out, I’m turning to: science. So if you want to know what physics says ...

Olive oil is the Swiss army knife of foodstuffs. It can dress salads, sauté vegetables, even grease squeaky hinges. And for ...

Hear Brad Leone share stories of fermentation, fatherhood, and Noma’s first day. Marjorie Taylor Greene's pension details explained as critics pounce Volcano erupts for first time in 12,000 years: ...

FOOD scarcity is one of the most pressing issues in our world today, with millions of people going hungry every day. Food systems are under increasing pressure to feed a growing global population ...