A new paper shows just how diverse the biochemicals in our food are, and how hard it is to understand how they impact our bodies.
New distilling technique creates a new, refreshing use for mashed peas.
Researchers find a new method for making jellyfish into an edible product with an enticing, crisp texture.
Scientists identify two genes behind plant cell pumps that produce sourness -- and variation in flower color.
New research reveals how wet porous materials collapse under pressure.