Food

As AI slips into kitchens, conversations and memories, Thanksgiving has become a test of how much we’re willing to outsource

As holiday feasts and stress approach, an expert explains how to keep your gut healthy without skipping the stuffing.

In recent weeks, dozens of infants in the U.S. have been infected with botulism in an outbreak linked to ByHeart powdered infant formula

Nearly two million U.S. turkeys have died from bird flu in recent months. An agricultural economist explains what ongoing outbreaks could mean for Thanksgiving meals

Kendra Pierre-Louis steps in as interim host and dives into the science behind why some foods—especially mayonnaise—can gross us out.

This Halloween discover how your candy choices can trick—or treat—the microbes in your gut.

Civets enrich coffee beans they eat and excrete with two fatty acids often used in dairy products, study finds

This is the third Salmonella-related egg recall of 2025. Here’s what to do if you have recalled eggs

After a quiet summer, bird flu cases are rising again. Scientists expected the development, but what happens next is still uncertain

Peanut allergies more than tripled in U.S. kids between the late 1990s and late 2000s, and the prevalence has risen even more since then. Scientists are still searching for answers—and new ways to treat them.

Remarkable new treatments can free millions of kids and adults from the deadly threat of peanut allergy, tackling one of our fastest-growing medical problems

From hints of citrus to caramel, premium chocolate’s complex flavors derive from fermenting microbes on cocoa bean farms—and a new study suggests they can be grown on demand in the lab