Food

Food science can explain why mozzarella melts like a dream while feta and ricotta don’t

A new study suggests a commonly used sugar substitute could increase the risk of blood clots, raising concerns for heart complications

Redistributing food to food banks before it’s tossed or wasted doesn’t just fight hunger—such efforts also fight climate change

Foodborne illnesses such as E. coli, Salmonella, Listeria and Norovirus can make you seriously sick. Here’s how to protect yourself

Almost all packaged food sold in the U.S. for the past three decades has sported a Nutrition Facts label, with major consequences for the food system

Cultured meat that tastes and smells more appetizing could enhance public perception of artificial steaks

The gooey, chocolatey s’more couldn’t have been popularized without the technological advances of the Industrial Revolution, which brought cheap sweets to the masses

Popcorn might be more than 6,000 years old, an anthropologist explains

Make the best of the “double brood” of cicadas with insect kimchi and tempura-fried bugs.

The pasteurization process was invented in the 1860s and continues to keep people safe from a range of foodborne illnesses

Lobbyists’ and politicians’ campaigns against lab-grown meat appeal to emotion, not logic and reason

Cary Fowler, the U.S. State Department’s leading figure on global hunger, explains a new way to improve nutritious food supply