Dr. Dariush Mozaffarian, a cardiologist and director of the Food is Medicine Institute at Tufts University, said a healthy ...

Nutrition labels flaunt calorie counts in bold on food packaging. The amount of energy — or calories — we get from food is ...

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

Do you follow certain "rules" when cooking? Are they really true? We've gathered up some common misconceptions. See how many ...

While the smell of sizzling bacon is irresistible to many, others find the scent genuinely off-putting; fortunately, science ...

Two student teams from Mississippi State’s Department of Biochemistry, Nutrition and Health Promotion have advanced to the ...

Discover the science behind carryover cooking and learn how residual heat affects your favorite dishes. This video explores ...

This experiment recreates a Viking style kitchen using open fire iron cookware and historically inspired ingredients The ...

Evidence Center director touts multidisciplinary focus for new discoveries at national food policy conference.

Most people have experienced it. Dinner is finished, hunger is gone, yet the brain suddenly wants something sweet, salty, or crunchy. This familiar feeling explains why many people search for answers ...