Food

Whole grains and fruits are in, and added sugar is out. That’s going to change what’s on a lot of cereal boxes and other things

Making cookies is time- and labor-intensive. Here’s how a little math can make it easier and less wasteful this holiday season

Some foods, no matter how simply prepared, contain many substances linked to disease

Amid concerns about lead found in certain cinnamon products, here’s what to know about how spices can pick up heavy metals and how worried to be

The Spanish brought peaches to the U.S., but Indigenous peoples spread the fruit across the eastern half of the U.S.

Apple experts divide time into “before Honeycrisp” and “after Honeycrisp,” and apples have never tasted so good

A history of citrus fruits, from the Han Dynasty to the modern orange juice industry

Food science can explain why mozzarella melts like a dream while feta and ricotta don’t

A new study suggests a commonly used sugar substitute could increase the risk of blood clots, raising concerns for heart complications

Redistributing food to food banks before it’s tossed or wasted doesn’t just fight hunger—such efforts also fight climate change

Foodborne illnesses such as E. coli, Salmonella, Listeria and Norovirus can make you seriously sick. Here’s how to protect yourself

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