Can people train themselves to tolerate heat?
An NIH-funded project aims to expand nutritious dining options in Los Angeles.
How one woman mobilized an army against food additives, GMOs, and all else not "natural"
The preference for a cold brew is relatively new. Can the once-popular heated ale drink make a comeback?
In terms of food consumption, the Super Bowl marks the unhealthiest day of the year.
How the "alligator pear" went from obscure delicacy to America's favorite fruit
Variations in salary are drastic and opaque.
Faced with increasingly drug-resistant bacteria, scientists and farmers are now looking to plant extracts to keep people and animals healthy.
A new study found that kids ate more fruits and vegetables when playtime came first.
The original low-carb diet flirts with reason.
Intriguing inventions for a healthier New Year
Women, college-educated people, and rich people, mostly. In other words, those who likely aren't the prime targets for obesity-reduction efforts in the first place.
Wasted groceries are a big, expensive problem. Here are the items Americans are most likely to throw away.
You'll need a clear-eyed plan of attack, an open mind, and a mound of mashed potatoes.
American parents don't feed their children wheat gruel and beef broth anymore—food historian Amy Bentley traces the history and science of mass-produced mashed peas.
One of the health trend's first advocates was perhaps a little bit of a huckster.
A start-up will contribute an interesting answer to the million-dollar food-policy question: If healthy food was as easy as junk food, would we eat more of it?
A new frontier for junk food
Why quaffing energy-drink cocktails may be riskier than sticking to booze alone
Research suggests that a person's consumption of the beverage is determined in part by his or her DNA—and that its benefits could extend beyond a caffeine buzz.