In tech, we love our KPIs—user growth, engagement, efficiency. In food tech, the industry celebrates taste and price. But in ...

In 2009, a review of research studies on microwave cooking plainly spelled out their conclusion: “no significant nutritional ...

Scientists have identified a drought-resistant ancestral grain that could become the new superfood of the future, mainly ...

From mini-brains and spider-inspired gloves to edible wolf apple coatings and microplastic-filled retinas, scientists are ...

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 ...

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

The sustainable aviation fuel is reported to meet industry standards without needing to be blended with fossil fuels.

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.

Powerful anti-vaccine advocates and people selling potentially harmful goods are profiting from the push to write ...

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 ...

The earliest useful plastics were made out of natural materials like cellulose and casein, but since the Bakelite revolution, ...

Here’s what the science actually shows about this intriguing fungus – and why moderation and caution still matter.