Food

The pasteurization process was invented in the 1860s and continues to keep people safe from a range of foodborne illnesses

Lobbyists’ and politicians’ campaigns against lab-grown meat appeal to emotion, not logic and reason

Cary Fowler, the U.S. State Department’s leading figure on global hunger, explains a new way to improve nutritious food supply

Pythons turn their food into meat pretty efficiently, a study finds, making them an intriguing alternative to climate-unfriendly cows

New research shows that CRISPR, the gene editing technique, could make chickens more resistant to bird flu. But its use raises many ethical and scientific issues

One in four Labrador retrievers carries a gene that tricks their brain into thinking they’re starving

Recent bacterial outbreaks from consuming cheese made from unpasteurized milk, or “raw milk,” raise questions about the safety of eating these artisanal products

New research demonstrates that Xolair, an injectable asthma medication, can reduce severe reactions to peanuts, milk and eggs by dulling an overactive immune response

The holiday fruitcake is a timeless dessert—literally

A deadly food poisoning outbreak highlights how little we know about morel mushrooms

The first global declaration on reducing emissions from food production is a start, researchers say—but it sidesteps contentious issues such as meat consumption

Gluten’s unique chemistry gives foods like bread and rolls their airy, stretchy textures