Stories by Julianne Wyrick

Mothers across the nation will likely be warning their costume-clad youngsters that they'll "feel sick" if they eat too much of the candy they collect tonight.

If you follow obesity news, you may have heard of a type of energy-burning "good fat" known as brown fat, which scientists think may have potential to battle a growing epidemic of excess body fat.

Whether you add it to your tea or use it to sweeten a bowl of oatmeal, honey is a tasty addition to a number of recipes. But have you ever consumed half a liter of raw honey, straight?

To learn more about how food affects the body, what better way than to stick a doctor and a chef in the same room? Or better yet, the same kitchen?

From "Food, Inc." to "Super Size Me," the making of America's food is a popular topic for documentaries. Starting in September, PBS is debuting their own take on the subject, with the new half-hour series "Food Forward TV." The series will feature pioneers across the food chain—from scientists to chefs—who are testing out new ways [...]

Whether you're coating a baking pan or sautéing squash, you'll likely reach into your cabinet for a kitchen staple: cooking oil. One of the healthiest of these oils is canola oil, and now, a team of researchers has taken a new step in improving the oil's source: the canola plant.

Vegetable farmers across Europe were affected during the summer of 2011 when a foodborne illness outbreak caused widespread concern about the safety of salad ingredients grown in Europe.

From high-fructose corn syrup to lean finely textured beef, health or safety concerns about specific food ingredients can capture the public's attention and have the potential to significantly impact the food industry.

I'm not a big fan of milkshakes. But after a dental operation a few years ago, I decided to try one again. Not too bad, I remember thinking as I sipped the cool, chocolaty concoction.

Glance through a popular magazine's list of healthy breakfast foods and you'll likely find oatmeal in the group. Among other benefits, oatmeal is touted as having the ability to keep you full, effectively squelching the desire for that midmorning snack.

Pour a glass of soda or champagne and you're likely to see a multitude of frothy bubbles, though the foam will quickly vanish. Pour a glass of beer and the foam will last much longer.

When we eat a food product, we don't typically think about the byproducts of its creation, such as the hazelnut skins left behind when creating a Nutella-like spread.

Consuming probiotics - also know as "good" bacteria – via supplements or yogurt has been popularized as a way to maintain gut health.

Nearly four out of every 100 children in the U.S. have a food allergy, according to CDC data from 2007. Avoiding common food allergens, such as peanuts, eggs, tree nuts and fish, for the first few years of life was the prescription for prevention for many years, but in 2008 the American Academy of Pediatrics [...]

Chef Richie Farina is no stranger to scientific technology, yet he also has an eye for art. He's executive chef of the Chicago molecular gastronomy eatery, Moto, which means he often uses high-tech scientific equipment and processes in making his dishes.

Last month, the Food and Drug Administration proposed changing Nutrition Facts labels to make serving sizes reflect what people actually eat.

Recently I've talked with several long distance runners --­­ think half-marathon or marathon -- and have been surprised to hear how many down a mug of coffee before they race.

Valentines day is filled with the smell of roses and the taste of chocolate. But what about the smell of roses and the taste of roses? If your date plays it cheap today and says your roses are to smell and eat, you wouldnt be the first one to eat a flower.

Food traceability ­— the ability to follow a product from farm to store or restaurant — took center stage last February after DNA tests conducted by the Food Safety Authority of Ireland found horse meat in foods advertised to contain beef.

Ive devoted several past blogs to gluten sensitivity, but people report trouble with a variety of different food ingredients from soy to seafood.

Families across America are likely snacking on a surplus of turkey, ham and chicken leftover from last weeks holiday meals. But for some Italian-American families, seafood was the protein of choice.

An impulsive personality has long been associated with addiction to alcohol and drugs. Impulsive people are more likely to act rashly when they are feeling bad, for example, making them more likely to use drugs or alcohol when they experience a low.

Earlier this week, I started a series of posts about what people should consider when they embark on a gluten-free diet for reasons other than celiac disease, such to alleviate symptoms of a gluten sensitivity.

Last spring, I wrote a blog post for Scientific American's guest blog about gluten sensitivity, a condition in which patients without celiac disease exhibit symptoms, such as bloating or fatigue, that improve with a gluten-free diet.