Latest food Stories
This new Salmonella ‘superbug’ is probably no scarier than the flu
Eating less gluten could lower a child’s risk of celiac, but at what cost?
Techathlon podcast: Unlikely smart gadgets, unwise company names, and Impossible Whoppers
Another food is primed to join the ‘big eight’ allergens
The complete guide to building a rooftop garden
Survival cooking: how to cook with sticks
Tricks to avoid eating leftovers that will make you sick
Cubicle cuisine: 4 delicious meals you can cook in the office microwave
Nutrition advice for babies and toddlers has been fraught with errors. That’s about to change.
There’s a deadly fungus among us—and it’s spreading
Red wine could hold the secret to staying buff on the moon
Never waste bread again
Pre-ordering groceries could lead to healthier choices
Yes, astronauts are baking cookies in space. No, they can’t eat them.
How to make simple meals in your hotel room
20 ways to grill your salad for dinner tonight
Science is here to validate your PMS cravings
This cheap smartphone sensor could help you tell if old food is safe to eat
How to make your own butter
How to conquer your fear of the kitchen
We waste 40 percent of the food we grow—here’s where it goes
The weirdest things we learned this week: labor-inducing salads and cat-eating coyotes
How to make the perfect french fry, according to science
Steak made from insect meat? Yum!
Here’s how much a chocolate bar made without child labor would cost
Watering space plants is hard, but NASA has a plan
How to make coconut milk
11 gross animals you can eat in a survival situation
4 simple foods you can make on your own
The FDA knows expiration dates are confusing, so they’re changing them
Scientists caught chimps smashing tortoises like walnuts for future snacking
A bad diet really can raise your risk of cancer. Here’s how.
Processed food really does make you gain weight
Naturally pink chocolate is finally here. But how is it made?
Soda sales fizzled thanks to Philadelphia’s pop tax
How to keep produce fresh as long as possible
Meal kits are full of wasteful packaging—but they might still beat the grocery store
Archaeologists unearth more evidence that when a civilization drinks together, it stays together
Negative calorie foods don’t exist, and these biologists have the flaming lizard poop to prove it
Ground beef is behind the latest E. coli outbreak
To protect the world’s pasta, scientists peered inside fettuccine’s DNA
Kitchen spices look startlingly different in the wild
Millennials want spirits—with none of the alcohol. Here’s how distilleries make it work.
The truth about the nut-brain connection
Taxing soda would help make kids healthier
How we breed the best (and worst) apples
Healthy food prescriptions could save billions in healthcare costs
I Want Cotton Candy
Tired of pie? Here are 3.14 other math holidays worth celebrating.
Rat hair, beaver anal secretions, and other surprising things in your food
The weirdest things we learned this week: starting fires with astronaut farts and dancing yourself to death
Love the taste of whiskey? Thank an oak tree
Nuts are full of fat and calories—and you should probably eat more of them
Here’s why ultra-processed foods are so bad for your health
What to do with all your old spices
These genetic ‘goggles’ could help us engineer wildly resilient crops
Fruit juices have potentially dangerous levels of lead and arsenic
Game day gadgets you’ll be happy to have all year round
The weirdest things we learned this week: the sweetest-smelling butts, flaming birds, and 40 barrels of coke
Here’s a planet-friendly diet that’s not vegan
Junk food ads disproportionally target black and Hispanic kids over white kids
Scientists could engineer a spicy tomato. Is it worth it?
Half of the people who think they have food allergies actually don’t
What makes popcorn pop?