Lettuce is a member of the huge Compositae family, which includes the good, the bad, and the ugly of the plant world

Researchers show empirically that when population pressure increases, food is imported

The fact that consumers purchase produce to satisfy their senses—not necessarily for its nutrients—should prove particularly important for growers and grocers to understand

The peel, seed, flesh, and leaves of avocados have differing effects on components of metabolic syndrome

The results of a new study from the University of Illinois indicate that soy protein concentrate may be partly or fully substituted for animal proteins without adverse effects

A special issue of Annals published by the New York Academy of Sciences, stresses how increased pulse consumption could address nutrition issues related to the health of the overall human population, as well as the planet

New study by Keck School of Medicine of USC researcher links increased dietary potassium with lower blood pressure

Researchers' invention uses bacteria, sunlight, water, and air to make fertilizer in the very soil where crops are grown.

Understanding how grape buds respond to subzero temperatures is of paramount concern to vineyard managers in New York and other northerly grape-producing states

Researchers develop new vending machine technology to help improve snack habits