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

Beneath the neon signs and sizzling grills, Tsukiji Market operates like a culinary ecosystem. Each vendor relies on chemical ...

Inside Istanbul’s labyrinth of stalls, ancient cooking meets modern chemistry. Each dish — from the fiery kokoreç to silky ...

Deciding what to eat, where to get it, and how those choices align with health goals or cultural habits are ordinary parts of ...

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

In India and across Asia, flying snakes possess a remarkable ability to glide through the air. These arboreal reptiles launch ...

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 ...

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 ...

After conventional wisdom seemed to make peanut allergies worse, a 15-year scientific journey led to “landmark” recommendations that now appear to be reducing their incidence.

Warwick had been searching for an escape from work stress and personal struggles when he discovered nitrous oxide, sometimes ...

Two advisers to U.S. Health and Human Services Secretary Robert F. Kennedy Jr. sat on a stage in California this spring, addressing an audience at a natural products industry trade show that drew tens ...