Scientists have long believed we have just five tastes - salty, sweet, bitter, sour and umami (or savory). Geneticist Nicole Garneau argues we might be able to taste a sixth — fat.
These sugary spuds are cheap and easy to grow, but the rise of postwar industrialization and processed foods made them less popular. Now, fad diets and trendy restaurants have sparked a renaissance.
New rules for organic farming will require farmers to give chickens more pasture. Some of the biggest organic egg producers will have to change their practices, or stop calling their eggs organic.
Launched in 2010, the multifunction cooker became a sleeper hit last year. That's when its maker harnessed the enthusiasm of owners – self-dubbed "addicts" – to spread the word online.
Treating people through nutrition is not a new idea, but it's making inroads as more medical professionals make meals a formal part of care, rather than relying solely on medications.
Fruity, sweet, spicy and salty all at once, this frenzied treat for your taste buds takes many forms — from sauces to seasonings to candy. And its journey from Asia to Mexico took hundreds of years.
For the last three years, researchers in the United Kingdom have been studying the lowly chicken, and they say there's much more to the ubiquitous bird than many people realize.
Ocean algae is plentiful and grows rapidly, and most of it is safe to eat. People have been harvesting seaweed for thousands of years, but now it's become so popular, you can even take a class.
Finding a job and building a life of their own can be a monumental challenge for people with developmental disabilities. But food work can be a good fit for many of them.
In the children's books, food is practically a supporting character. So why not welcome the poor Baudelaire orphans with a delightfully miserable repast while binge-watching the new show?