You should probably just cook it
A new way of structuring fats could be the key
Traditional chicken, beef, and pork production devours resources and creates waste. Meat-free meat might be the solution.
The restaurant takes action after a lobbying group called its fish-and-onion rings meal the worst in the U.S.
5 reasons to enjoy your ham and cheese sandwich
A nutritional health lobbying group finds that the actual nutrition facts for some restaurant meals are much worse than the restaurant reports.
New research takes a look at food label claims since 1989 and shows how influential legislation can be.
Using nature as a guide, geneticists build plants with qualities evolution could never produce
Thanks to biotechnology and widespread genetic modification, the meal you'll enjoy tomorrow certainly isn't your grandma's feast
It takes real proof to back up even the simplest theories--these 10 studies show that the obvious can have not-so-obvious implications
Move aside, frat boys
Still in the works, a new food additive promises to lower the fat level of any food
In her inaugural post the doctor explains why eating humans is bad; and eating margarine is barely any better
Jellyfish invasions, Internet auctions, god particles: Read about the year's biggest science stories before they happen. Bonus: How to decipher geeky jargon and when to buy a DeLorean
Find out why your brain works better on fat
Selective research and skewed results
Discoveries and disappearances in the world of science
In part, we're really just going back to our caveman roots.
Tastes like chicken, runs like diesel