News

Vegetable stems and leaves are often discarded. A study generated more than 200 ideas for turning certain edible parts into new foods.

Color-changing labels, freshness sensors and packages that communicate with smartphones are moving food packaging beyond passive protection. A new scientific review looks at what these technologies can do — and how far they still have to go.

Boiling, steaming and frying can make the same eggplant taste and feel surprisingly different. A new study compared four cooking methods and found that sensory changes do not always match measurable changes in polyphenols or soluble solids.

Why does chocolate turn white? Fat bloom and sugar bloom have different causes. Find out what they mean and whether the chocolate is still safe to eat.

A study tested nine frozen foods for up to 18 months. -15°C (5°F) used less energy, but home freezers should remain around -18°C (0°F).