Potassium-enriched salt tastes like regular salt and you don’t need to change how you cook or season your food. You just need to switch the type of salt you buy.

Modifying a lunar soil simulant with a fungus and worm poop, a pair of researchers say they managed to get chickpeas to grow.

Make sure the canned coconut milk you buy comes from retailers and brands that don’t profit from chained monkeys’ misery.

There are only three remaining ancient Babylonian culinary tablets, dated ca. 1750 BC and written in Akkadian. They reveal the world’s oldest known recipes. They are preserved in the Yale Babylonian Collection.

Maybe what we need is not just a new form of poultry farming but a complete revolution in how we relate to meat.

There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them is to add an extra ingredient known as a ‘surfactant’ or emulsifier, like mustard.

Preservation methods have evolved, and among the diverse techniques available today, freeze drying stands out as an exemplary means of maintaining the integrity and quality of various items. Whether it’s food, pharmaceuticals, or research samples, the choice of a freeze dryer plays a pivotal role in achieving impeccable preservation results.

"We’ve taken a lot of human interaction out of the process and left just enough."

TIL There are seventy species of wild onion native to North America.

Indigenous chefs and authors discuss the beloved and thorny legacy of the food.

Did you know you can patent a living thing? Decades of lobbying made that possible. Now just four companies control the intellectual property behind nearly ALL of the food we eat. We call them the "Life Cartel" and we broke down their plot to privatize everything.

Master the art of grilling perfect burgers with these 10 essential steps and share your best Burger Tips!

There are more than 40,000 varieties of cultivated rice. If you've ever wondered about the differences between all the colourful rices at the supermarket, here's a rundown.

Given the lack of genetic diversity in the farmed crop, the race is on to preserve wild macadamia trees to improve traits like disease resistance, size and climate adaptability.

Buck researchers uncover a mechanism that may explain why eating tasty but unhealthy foods makes us hungry for more.   People overeat and become overweight for a variety of reasons. The fact that flavorful high-calorie food is often available nearly everywhere at any time doesn’t help. Buck researchers have determined for the first time why …

Fructose, a new paper proposes, is the pernicious little demon driving so many human metabolisms towards obesity.

The idea of mutton leaves a bad taste for many US consumers—most of whom have never even tried it.

Scientists will attempt to create fruit without the parts that are normally discarded like the core of an apple or orange pith