Researchers have discovered an antioxidant, glutathione, that cancer cells appear to be "addicted to" as fuel, opening new ...

Researchers have suggested a move away from the aim of zero risk to an approach that acknowledges trade-offs between food ...

Mediterranean diet health benefits abound—from a lower risk of stroke to potentially even lowering stress levels. Now, scientists have found that the popular eating plan’s lesser-known Scandinavian ...

President Xi Jinping’s government is shrewdly using this moment of crisis to reimagine large-scale protein production for the ...

Food scanning app Yuka is empowering consumers to demand that processed food brands make their products healthier.

At least seven people in three states, including young children, have been sickened by E. coli food poisoning linked to ...

Schnable on winning the 2026 National Academy of Sciences Prize in Food and Agriculture Sciences for pioneering genetics ...

Scientists have grown chickpeas in simulated moon soil, offering a promising step toward farming on the lunar surface. Researchers mixed moon-like regolith with worm-produced compost and helpful fungi ...

Environmental study with the FDA, UC Davis Western Center for Food Safety, CDFA and partners examined pathogen movement ...

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers.

Textured bites hit differently, even when flavors are similar. According to food scientists, texture may matter more than taste. Dive into the science behind the crunch and savor the difference 🍽️🧪.