Two student teams from Mississippi State’s Department of Biochemistry, Nutrition and Health Promotion have advanced to the finals of the Research Chefs Association’s National Innovation Competition, ...

Leveraging the power of artificial intelligence, scientists at the UC Davis USDA-NIFA AI Institute for Next Generation Food Systems are connecting the dots of 80 years of scientific publishing to shed ...

Regina Barber and Katia Riddle of NPR's Short Wave podcast talk about prehistoric cooking, earthquakes in the Pacific Northwest and how teens are sleeping less than before.

Burned crusts on ancient pottery reveal that Stone Age people cooked fish together with berries, seeds, and other plants.

It wasn’t a dare, but it sure felt like one: Eat as many fair foods as you can in one hour — go! That’s exactly what we did Friday morning as part of the third annual Fair-Tastic Foods Competition, ...