This American Chemical Society Reactions video shares how to tell if that expired food is still OK to eat

What provides the wonderful aromas is a long neuro-physico-chemical process that results in bubbles fizzing at the surface of champagne

Turkeys originated in North America, where the wild birds thrived from Canada to Mexico

As crop scientists pull together desired qualities to feed a growing world, the library of cowpea genetics could be an invaluable resource moving forward

But limited sugar consumption still advisable

researchers found that giving females a typical American, or Western, diet appeared to set the next generation up for lifelong obesity issues

Commercially grown strawberries worldwide do not use such techniques in new variety production at this time, UF/IFAS researchers stress

This recent Reactions video from the American Chemical Society shares how to deal with excessive foam in beer

Microgreens are tender, immature plants and herbs that take only a week or two to grow before they're ready for harvesting

Expertise, resources found at Mizzou allow researchers to study pest-resistance in corn that could help sustain projected 9 billion global population

"They don't have to show it on television but they should remind viewers that there are safety issues involved in food preparation," researcher says

Agencies and consumers demand more vigilance...and that takes new technology