Food

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

The first analysis of mushroom bitterness reveals ultrapotent compounds

Bird flu was nearly everywhere in the U.S.—in chickens, cows, pet cats and even humans. Cases have gone down, but experts warn that it hasn’t disappeared

Food microbiologists explain how to ensure different proteins, such as beef, chicken and pork, are prepared safely

To prevent Salmonella food poisoning, refrigerate your eggs, cook them well, never eat them raw and clean, clean, clean

A new study suggests blood and urine samples could provide an objective measure of diets and help unravel their connections to disease