Deciding what to eat, where to get it, and how those choices align with health goals or cultural habits are ordinary parts of ...

Antarctic krill don’t just sequester carbon in their poop; they also make carbon-rich pellets out of leftovers. But microplastics may throw a wrench in the works.

After conventional wisdom seemed to make peanut allergies worse, a 15-year scientific journey led to “landmark” recommendations that now appear to be reducing their incidence.

New research shows that early peanut introduction at 4 to 11 months reduces peanut allergies by 43% in children under 3, ...

This discovery is considered a significant step toward cleaner air travel by converting large-scale waste into high-quality ...

Intensive food production systems have used too much land, too much water, too much fertilizer and too much soil carbon, he ...

New research reveals that exercise counteracts the mood-damaging effects of a Western-style diet through specific gut and ...

A study by a group of Cornell researchers published in the Journal of Experimental Psychology: Human Perception and Performance found that tomato juice—the main ingredient in a Bloody Mary—tastes ...

Lay’s unveils a global brand refresh, nutrition science challenges ultra-processed food myths amid new California school meal ...

Maybe you’ve seen an influencer make French fries out of almond flour. Or a sandwich recipe that swaps bread for fried cheese. They’re called keto meals, and they’re largely shared for one reason: to ...

New book about why we eat what we eat, and how what we eat affects our health. It’s hard to know what information to trust.