Want to make your brownies less fattening? Don't have wine but your recipe calls for it? Good news. There are simple ingredient swaps that can help you out with both.

Phil Cruver, former CEO of Catalina Sea Ranch, explains why he’s now focusing his attentions on producing food-grade seaweed in the Caribbean, using a unique, submersible system.

Ceylon cinnamon has been produced in Sri Lanka for generations. But experienced peelers are now rare.

Our growing appetite for novel food tech - from lab grown meat to nano-packaging.

A landmark paper proves that obesity is not just energy in and out; the type of food matters. And while one study shows we’re eating more processed food, another reveals what can be gained if we clean up our act.

An astronaut declared the feast her "best space tacos yet."

Although his restaurant has been credited as the birthplace of the popular Italian dessert, it was actually Campeol's wife and one of Le Beccherie's chefs that apparently invented it.

Our plant-based meat is delicious, healthy, and good for you. We use sustainable, and 100% plant-based approach to create an animal-free product.

There's a new generation of pitmasters in Texas, and many of them aren't satisfied with simply doing things the same old way. (Though fear not, staunch traditionalists: plenty of them are.)

For NASA’s Deep Space Food Challenge, students, chefs, small businesses, and others whipped up novel food technology designs to bring new solutions to the table. NASA has selected 18 U.S. teams to receive a total of $450,000 for ideas that could feed astronauts on future missions. Each team will receive $25,000. Additionally, NASA and the Canadian Space Agency (CSA) jointly recognized 10 international submissions.

Some analysts say they cannot determine if plant-based foods are more sustainable than meat because the companies are not transparent about their emissions.

Shoppers should watch out for supermarkets and food brands sneaking through price rises by shrinking pack sizes – known as “shrinkflation” – as they wrestle with rising commodity, energy and labour costs, analysts have warned.

A new study questions whether current global salt limits are too low. But don’t reach for the salt just yet – the guidelines are unlikely to change any time soon.

This video shows how to harvest and cook giant puffball mushrooms, similar to how I did about a month ago.

New research adds to growing concern over zero-calorie drinks. Consuming artificial sweeteners may confuse our body, leading to increased hunger and weight gain.

We took a a deep dive into all the amazing perks of eating mushrooms with tips from recent studies on the nutritional benefits.

In 1975, James Beard ranked his 28 favorite mustards. Nearly 50 years later, I hunted them all down — and then some.

Cattle are a surprisingly large producer of greenhouse gases | Graphic detail

A new Swedish study says decades of official dairy wisdom is wrong. Here, a nutrition expert examines more science that questions standard health advice

Johnathan Hladik was on his phone, calling one butcher after another, desperate to find a slaughterhouse that had space for a few of the Berkshire hogs that he raises on his family farm in eastern Nebraska. It was spring 2020, the start of the Covid-19 pandemic, and the coronavirus was rolling through the country’s massive slaughterhouses, where employees worked in crowded, indoor spaces at a time when protective gear like face masks was scarce.