A research team has gained new insights into how the potato was domesticated and how its DNA evolved over time

Some people can't help their cilantro-phobia and their repulsion has to do with genetics

A new Drexel University study found strong potential for consumer acceptance of a new category of foods created from discarded ingredients

However, until more research is conducted, breast cancer patients should not suddenly start eating soy if they have not consumed it before

Populations of the destructive pest have stopped responding to insecticides and the genetically modified corn hybrids designed to resist insect attacks—but there may be hope

Study authors wrote that it was important to look at fructose consumption because it is a major contributor to total sugar intake and may have specific airway effects

Consumer interest in small-scale craft breweries has fueled interest in getting New York farm ingredients into beers brewed in the stat

A new device can detect rotting food, as well as be used to help find victims of natural disasters or crimes

Rice University toxicity study shows plant growth enhanced by—but only by—purified nanotubes

Results represent important step forward for new therapies and treatments