Running the smoke through a zeolite filter to remove harmful compounds not only reduces carcinogen content, it also produces superior smoke flavor, researchers find

La Jolla Institute scientists show how immune cells that shield arteries from inflammation are reprogrammed into cells that promote inflammation by high levels of fats and cholesterol

While protecting against death, omega-6 fatty acids also keep cardiovascular diseases at bay

These are not pumpkins the size of what you might use for Halloween

The new spectrophotometers are designed to be easy to use, and are ideal for applications in education, routine quality control, and analysis in the food industry

Berkeley Lab's 'farm of the future' project marries microbiology and machine learning

Many proteins in beer come from the barley or yeast used to make it, and these proteins influence a brew's properties, including its flavor and foaminess

CHOP co-author of NIH-led study: Subtle estrogen-like responses in infants point to need for longer-term follow-up of effects

Myriad benefits include 90 percent suppression of pests, severely limited spraying and damage to crops

Recently published study of recycled wastewater did not focus on its safety-which has long been established-but rather its taste

Discovery of a single gene, LGF1, that controls the surface properties of rice

Edamame is notoriously difficult to get started