GMO opponents say they want more rigorous testing by the FDA. But the study reinforces the idea that people may be reticent to learn facts they find morally upsetting, says one of the researchers.
The fanciful dish was meant to impress nearly 400 years ago. They're a time-honored tradition tinged with a bit of kitchen science.
At the University of California, Davis, it's now the focus of the most popular elective class on campus and of an ambitious new research center.
European Union nations have until October 3 to declare if they want to opt out of future genetically modified crops.
Introducing oleogustus: "oleo" is the Latin root word for fatty and "gustus" means taste.
In the largest study of its kind, researchers have found lower levels of pesticides in those who consume organic foods.
80 percent of Americans believe all food containing DNA should be labeled. The question is, do they know what that means?
Researchers are looking for ways to combat nut allergies, which have been on the rise over the past decade.
A Cincinnati woman was alarmed to discover the ice cream she serves her family doesn't melt. How does the FDA define "ice cream" anyway?
Both sides of the GMO food debate like to claim science supports what they’re saying, and that leaves consumers in a bit of a bind.
Researchers have found the key to fish-free food for "black salmon," part of a global push for alternatives that could relieve pressure on taxed fisheries.
New research from the UC Berkeley shows how sleep deprivation causes junk food cravings.
Harmony School high school science students have applied what they learned in the classroom to the school's new solar sculpture.
According to recent research, simply calling a food "organic" causes it to be perceived very differently.
Got the blues? Unhealthy eating may only make things worse.
From droughts to hurricanes, 2012 has been rocky one for farmers and foodies alike. Here's our annual roundup of the year's major food news stories.
Animals may not be the only lifeforms with the capacity to swap information acoustically.
A number of for-profit labs claim to be able to pinpoint specific food intolerances via simple but expensive blood tests. Allergy scientists are dubious.
How much does an organic label influence how healthy we think a product is?
Now that the genetic make up of strawberries is decoded, will scientists breed more desirable fruit or GM berries?