An outbreak of E. coli that caused 10 million pounds of flour to be pulled from shelves is finally over. Yet, cases continue to pop up, and the CDC says it expects to see even more. Here’s why, even when the outbreak is over, the illness still isn’t.
Do you think you know what “healthy” food means? Then the FDA would like to hear from you.
Fire up the grill and invite me over, friend. Today, we feast in celebration.
If you have any Blue Bell cookie dough ice cream in your freezer, put down the spoon. The ice cream company just issued a recall for possible Listeria contamination—the ice cream company’s second Listeria scare in as many years.
When an outbreak of food poisoning hits, we trace our culinary steps backwards in an attempt to untangle the cause, hopefully before it can hit again. But a new sensor could radically change all that.
A relatively small number of crops make up a lot of the world’s diet. But, as the world gets hotter, the places that we’re able to grow these crops is moving.
There are thousands of ships sailing the seas to catch the fish you eat, and now you can watch them sail the ocean in almost real-time on this interactive map
Actual lab tests have revealed that the commonly-cited five-second rule doesn’t hold up. And yet, they still can’t stop me from eating this piece of floor candy! Who’s in charge now, Science?
We eat fish and throw away the scales. But now researchers have figured out a reason those fish scales might be worth saving.
Eat them while you can, people. Pistachios are about to become a whole lot less available.
Hope you’re ready to face the day with nothing but your own unsharpened wits about you. Soon, they will be all you have left.
Chili peppers in Australia have been turning black and rotting on the vine, seemingly without explanation. Now researchers have finally identified just what’s been killing these poor chillies.
Quick, how much time do you think you spent eating yesterday? What about the day before that?
An on-going excavation of a Swedish warship sunk in the 17th century recently yielded quite the haul. The newly found treasure includes gold coins, a diamond ring, and a 340-year-old pot of cheese. Truly, the ocean is full of wonders.
Our current solution to apples that start to soften (just bake them into a pie) has been working darn well. But a new method could give us apples that stay crisp for several weeks.
Keeping a tomato flavorful and firm past a few days is no easy task, as anyone who has made the catastrophic mistake of sticking a tomato in the fridge can attest. Now, new research could finally give us a much longer span of time to eat that tomato.
Refrigerated pasteurized milk typically lasts about two to three weeks before turning into a wretched hive of scum and villainy. A new process developed by researchers at Purdue University extends the shelf life of milk up to 63 days—and without the benefit of added chemicals.
The United States wastes over 140 trillion calories of perfectly good food every year. A national survey just provided a comprehensive overview of the reasons we waste so much—and one of the most common ones is based on a total misconception.
Drought is spreading across farmland worldwide—and it’s only going to get more intense. New research offers a clue on how we might be able to continue to grow the staples we’re used to but with much less water.
I’ll take an unagi roll, some tuna nigiri, and a side of lies, please.