Discovering the science behind magical concoctions.
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This preserve uses whole figs that have their stems removed but I keep their skins because I like them.
I didn't eat a canned vegetable until I was twelve. I was at summer camp, and the minute the canned green bean touched my tongue I spit it out, convinced it was rotten.
This short video shows Michele Perchonok, Advanced Food Technology Manager at the National Aeronautics and Space Administration, and members of the fo...
As many of of us approach the depths of winter, perhaps we might look at our homemade goods with a yearning for something different, something new to taste from someone else's pantry. Have you thought about a food swap?
CHICAGO — Scientists are puzzling over a surprising increase in stomach cancer in young white adults, while rates in all other American adults h...
Juming Tang, a WSU professor of biological systems engineering, has invented a new method to preserve food that could make canning obsolete.
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