By abandoning data and the consensus of front-line doctors, the ACIP is “actively burning down the credibility that made its ...

An ambitious book challenges long-held assumptions on diet and nutrition and exposes gaps in public-health guidance.

A global research team led by researchers from the University of Kentucky Martin-Gatton College of Agriculture, Food and ...

Hundreds of foodies flocked to the New York Hall of Science in Corona Monday night for Queens Together's fourth annual ...

Lewis Wallis and Dr Samuel Dicken review 2025 developments in ultra-processed foods (UPF) and high fat, sugar and salt (HFSS) ...

Mastering a handful of basic recipes, whether you like to cook or not, is a good skill to have. These dishes are the building ...

Kale has long been crowned a “superfood,” praised for its rich antioxidant and nutrient content – but new research suggests ...

Scientists found that kale’s prized nutrients are hard for the body to absorb unless they’re eaten with oil. Cooking doesn’t improve absorption, but adding oil-based dressings—or even more advanced ...

At the Drexel Food Lab, students are sharpening their skills to become the next generation of culinary professionals.

D printing is turning everyday produce into personalized, nutrient-rich meals that reduce waste and reshape the future of ...

Olive oil is the Swiss army knife of foodstuffs. It can dress salads, sauté vegetables, even grease squeaky hinges. And for ...

Kuala Lumpur’s food stalls aren’t just culinary landmarks, they’re scientific ecosystems. The merging of Indian, Chinese, and Malay cooking over centuries produced unique chemical reactions and ...