Food

Almost all packaged food sold in the U.S. for the past three decades has sported a Nutrition Facts label, with major consequences for the food system

Cultured meat that tastes and smells more appetizing could enhance public perception of artificial steaks

The gooey, chocolatey s’more couldn’t have been popularized without the technological advances of the Industrial Revolution, which brought cheap sweets to the masses

Popcorn might be more than 6,000 years old, an anthropologist explains

Make the best of the “double brood” of cicadas with insect kimchi and tempura-fried bugs.

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