In tech, we love our KPIs—user growth, engagement, efficiency. In food tech, the industry celebrates taste and price. But in ...

From mini-brains and spider-inspired gloves to edible wolf apple coatings and microplastic-filled retinas, scientists are ...

A study by a group of Cornell researchers published in the Journal of Experimental Psychology: Human Perception and Performance found that tomato juice—the main ingredient in a Bloody Mary—tastes ...

The sustainable aviation fuel is reported to meet industry standards without needing to be blended with fossil fuels.

Lay’s unveils a global brand refresh, nutrition science challenges ultra-processed food myths amid new California school meal ...

Octopus is one of the ocean’s most intelligent creatures — and one of the hardest to cook right. From budget plates to luxury ...

Powerful anti-vaccine advocates and people selling potentially harmful goods are profiting from the push to write ...

Ever wondered why banana candy doesn’t taste like bananas? Welcome to the weird, wonderful world of acetate esters molecules ...

Some dogs never stop playing. They’ll chase a tennis ball until their paws give out or guard a squeaky toy like it’s made of ...

Nancy Shute explores the science behind major questions on food and health — from the addictive potential of ultraprocessed foods to the high-protein diet craze to the drawbacks of keto.

Here’s what the science actually shows about this intriguing fungus – and why moderation and caution still matter.