Parsnips, turnips, carrots, onions, garlic, beans, leeks and venison was likely on the table of the feast (which was in September).
Everyone metabolizes food differently, so what's healthy for one person might be unhealthy for the next.
New Wave Foods is developing a bioengineered fin product that could pull the rug out from underneath the shark trade.
Detroit chefs will soon have a new source of hyper-local produce. Continue reading →
Traces of beeswax were found trapped in the clay fabric of cooking vessels from thousands of years ago. →
Is there an evolutionary reason why we seem to prefer a nice hot meal to something cold? Why, yes, there is! And it has to do with the birth of fire, and the energy boost we got from cooking our food.
Dutch researchers produce commercial quantities of textured protein that looks, smells and feels like real beef. Continue reading →
Better eating habits can improve health and reduce the chance of premature death, but few Americans are taking the message to heart. Continue reading →
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