Every year brings a new wave of misinformation, and to cut through the noise, we consulted a food scientist and educator about the most widespread food myths she encountered in 2025. Abbey Thiel, PhD, ...

A best-by date is a manufacturer's estimate of when a food will taste, smell, and feel its best. It's about quality, not ...

While food poisoning can have many sources, two foods can make mealtime seem like playing a game of intestinal roulette.

In a series of controlled bakes, scientists at the University of Guelph measured how quickly cookies changed in size, color, ...

The Institute of Food Technologists (IFT) is leveraging artificial intelligence in its new R&D platform, CoDeveloper, to connect food scientists with the organization’s massive research database. IFT ...

It’s good advice that, during the holidays, is often hard to follow. Don’t eat raw cookie dough. Kansas State University food scientist Karen Blakeslee acknowledges that it’s often difficult for many ...

It’s hard to stop after eating a single potato chip —and that’s kind of their whole problem. The deep-fried, popular salty ...

During Biden’s final week in office, the Food and Drug Administration announced that Red No. 3, a synthetic dye that Americans have consumed for nearly a century, would be banned starting in 2027. It ...

We challenged chefs of three different skill levels - amateur Onika, home cook Daniel, and professional chef Saul Montiel ...

A landmark UK Biobank study reveals that not all additives are equal: while sugars, sweeteners, and flavorings drive higher mortality, gelling agents may offer protection, reshaping how we view the ...

Researchers have studied how different food matrices affect Listeria survival and virulence in the gastrointestinal tract. A study by the University of Veterinary Medicine in Vienna (Vetmeduni) showed ...

What we throw away as food waste may hold the key to healthier crops, stronger ecosystems, and new medical compounds.