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

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

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

This American Chemical Society video shows how scientists are learning how tomatoes mature in order to improve their taste

Researchers identify the chemical combinations for better tomato flavor

Diets rich in fruits and vegetables have been linked to a lower risk of lung cancer, and a red pigment in red peppers and oranges could be one reason

Using human triple-negative breast cancer cells grown in mice, the research team tested a naturally occurring, non-toxic plant compound called luteolin to determine if it could suppress metastasis

Study reveals sustainable niche markets opportunities for locally cultivated lotus rhizomes in the US

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

Two studies from Harvard T.H. Chan School researchers take a look at quirky topics in The BMJ's annual Christmas edition