Food

Food scientists break down what food is the first to go bad and simple ways of extending leftovers’ shelf life

From self-pollination to bogs, cranberries are a Thanksgiving classic with many fascinating botanical and genetic features

Meat eating may not have made us human after all, say paleoanthropologists

While spicy food can cause pain, it isn’t linked to higher mortality rates

A broad genetic study has revised the prevailing narrative about how wine grapes spread around the world

A new study suggests that changes in the brain's sensitivity to insulin during phases of the menstrual cycle may be linked to appetite

New research identifies genome areas linked to dietary patterns and our taste for things such as tea, tobacco and grapes

Archaeologists found evidence of spices such as turmeric and cloves from ancient Vietnam, suggesting South Asians shared their culinary traditions via an ancient maritime trade route

The buzzy industry of robotic pollinators is setting its sights on indoor farms for urban—and extraterrestrial—environments

A new study reveals why handmade fermentation vessels called onggi stand the test of time

Flavor is a tricky target, but technology and powerful genetic techniques are making it more feasible to improve the taste of vegetables

Yes, peanut butter is a liquid (and a great example of a non-Newtonian fluid)