FOOD SCIENCE

Time to make space for some fresh herbs next to your frozen veggies and berries.

From Coca-Cola to carbonated water, there isn't a fizzy drink around that tastes better once it's gone flat.

The amount of plastic in our oceans—and thus in our seafood—is rising.

When it comes to getting the most out of your favorite meals, the hungriest minds in the fields of math and science have got your back.

Here's what we do know: It's delicious—for about 20 seconds.

Proteins called ATIs can trigger symptoms of asthma, multiple sclerosis, chronic pain, and more.

The floor is gross, you guys.

That "humanely-raised" sticker can mess with your head.

Chopping, slicing, and dicing can have different results.

The practice is meant to settle the fizz, but how does it work?

Scientists have found the gene that gives the veggie its characteristic hue.

Conduct some molecular gastronomy right in your kitchen.