The same compounds that make people cry when slicing into an onion may also make them a healthy choice.
While it's something of a taboo for folks in the U.S., eating insects instead of conventional meat might not be such a bad idea.
The history of corn is marked by an increase in sweet flavor and a decrease in nutrition.
Canning is the best way to keep your favorite foods bacteria-free.
Trying to curb carbs? Processed sugar is more widespread than you think.
New food map could help researchers better understand the connection between food consumer patterns and health.
Candy coated chocolates are made through an intensive tumble-dry process.
Today's A Moment of Science asks, what makes meat "tender"?
If you're a garlic lover (or hater) --these two basic guidelines might help: chopping garlic heightens the flavor and smell, while cooking mellows it.
What makes the difference between a lofty, delicate muffin and a flat, rubbery lump?