Just don’t go overboard with the snacks.
More companies are giving employees food — but it’s often unhealthy
Employers should be more aware of what food they bring to the workplace.
The planetary diet: here’s what you need to eat to save the planet
Want to stay healthy and save the world? Here’s how.
A look at how the world invented pizza
Grab a slice!
There’s no such thing as an ideal diet, new study suggests
Eat more fibers, less energy dense foods, and you’ll probably be alright.
Photosynthesis genetic shortcut makes crops 40% more productive
This could be a game changer in the face of rising food demand.
An ancient recipe for chicken and damsons
An old, delicious recipe.
How a ‘clean plate’ mentality can cause you to overeat
Food waste is bad — but so is becoming overweight or obese.
Sharing a plate helps with both love and work
“Basically, every meal that you’re eating alone is a missed opportunity to connect to someone,” the authors say.
Here’s why you should never eat raw cookie dough
It’s delicious, sure — but cook it before you eat it.
Scientists zoom in on more realistic plant-based meat substitutes
Yay or nay?
What are carbs? Are they ‘good’ or ‘bad’?
There are many misconceptions surrounding carbohydrates. Let’s have a look!
Meat and dairy are bad for the climate and the environment, researchers urge
The bottom line: eat more plants!
Delicious chemistry: the science behind wok tossing
Things don’t get much hotter (and spicier) than this.
New peanut allergy treatment ready for FDA review. It’s based on peanuts
A peanut a day keeps peanuts away.
Fish oil doesn’t really do anything, new study suggests
Researchers say the chance of getting any meaningful benefit from taking omega-3 is one in 1,000.
Coffee or tea? The answer might lie in your genes
So, which one is your favorite?
You burn more calories in the afternoon than in the morning
A story about metabolism, circadian rhythms, and calories.
Woodland hawks flock to cities, research reveals. Other wildlife is doing the same
For hawks, the secret is out: The big city has a lot of food to offer.
Novel approach to identifying flavor molecules poised to make fermented goods even more delicious
Taste trumps all!