If workers got their desired raise to $15 an hour, the price of burgers and fries would likely go up. But that doesn't mean people would buy (much) less of them.
A new study finds that behavioral intervention could help vegetables light up the neurological reward system the way a cookie does.
Red and white wines showed equal health benefits in new research—among people who move.
Wealthy people are eating better than ever, while the poor are eating worse.
Today the pendulum of science defends breakfast skippers.
A new study suggests the microbes in humans' intestines may influence food choices.
An oasis in the dromedary-dairy desert?
A new study found that even when parents recognize that their children are overweight, many fail to do anything about it—or even to see it as a problem.
The "eat your spinach, it'll make you strong" argument is no good, a new study says.
I hated exercise—until I learned you don't have to be intense about it.
Counting calories is misguided. The focus belongs on food.
When a New York court hears a case this week that would limit the size of sugary-drink containers, the ruling will go well beyond soda. It will scope the potential role for governments in preventive health movements.
Early diets in the country weren't as plant-based as you might think.
A reduced sense of taste in the air makes meals less enjoyable, and innovation is wanting as food has been phased out as an essential part of the airline experience.
How and why people turn to medical issues to elicit electronic laughs
In a consciously alarming report today, the agency said, "Without urgent action, we are heading for a post-antibiotic era, in which common infections and minor injuries can once again kill."
Humans don't like monotonous diets—which means Rob Rhinehart's supposedly nutritionally-complete beverage Soylent has a lot to overcome if it's to catch on.
Rob Rhinehart invented Soylent—a beverage that he claims contains all necessary nutrients—as a food replacement. The first batch is shipping this month.
Weight loss is often framed as a personal endeavor, but the best outcomes stem from group efforts.
During World War II, the U.S. government urged Americans to save excess fat rendered from cooking and donate it to the army to produce explosives.