An imminent ban on the ingredient illustrates the importance of consumer awareness.
How alcohol prohibition made soda king
Meatloaf isn't good enough anymore. How media raised the bar for home cooking
Imagining eating something provides a sense of satiety.
And other food magic to try, like chewing gum when chopping onions
Employees are less fatigued if they choose to eat a desk lunch than if they feel pressured to.
Amid campaigns for and against the health law, evocative imagery has peaked.
A psychological case for safer food and more humane farming
The average American eats almost three times as much cheese today as in 1970.
As the global cost of obesity approaches $700 billion, international bank Credit Suisse puts an economist's eye to the science of soda, table sugar versus high-fructose corn syrup, the increasing size of humans, and what's to be done.
Searching for a winner in the cutthroat world of competitive chili pepper growing
Drone bird tries to keep scarecrow quiet about industrialized farming, to no avail
The simple tricks to atoning for a year of sin
A massive American pro-water-drinking program launches today. It makes odd claims.
The science of what makes coffee great
In different places, public health means different things.
The compound resveratrol, believed to benefit longevity and heart health for its antioxidant properties, seemed to undermine the cardiovascular benefits of exercise in a small study.
The idea plays to our love of efficiency, spirit of entrepreneurship, and longing to install physicians and scientists as the new priests of the age.
Improbably enough, people who are better able to resist impulses report being more satisfied with their lives.