Even cooks at top restaurants are putting customers' health at risk.
A new report from the Environmental Defense Fund raises concerns about lead in our food supply. Here are some things you should consider.
There's a lot to consider in the problem of creating enjoyable foods for people with swallowing difficulties. Could 3D-printed food be part of the solution?
Slaughterhouses are an essential step in meat production. Hygiene standards need to be maintained to prevent the spread of diseases.
President Trump has ordered federal agencies to cut two regulations for every new one they enact – ignoring the fact that many regulations produce large social benefits.
There is no evidence supporting claims that cooking or heating food in the microwave can give you cancer or food poisoning.
We all want to keep our food in tip top condition but very few of us know how to use fridges properly.
Many of us worry about chemicals in our food, but you can relax about one thing.That green bean casserole may have a lot of calories, but not BPA.
Don't panic: just follow these basic rules.
The FDA recently advised people not to eat raw cookie dough because raw flour with E. coli in it had sickened 38 people. Do we really have to forgo our favorites?
Congress is considering new legislation to unify and clarify what all those "use by," "sell by," "best by" dates on foods really mean. Here's the (limited) science behind how those dates get set.
Two new studies from Food Standards Australia and New Zealand show there's no evidence that nanoparticles in food present a health risk, but there's more research to be done.
Microscopic needle-like particles don't seem like something you'd want to feed a baby. Whether safe or not, the way we deal with nanoscale food additives leaves plenty of other questions.
While cooking food in aluminium pots isn't a bad thing, doing so in foil is problematic. Over-exposure to aluminium may pose serious threats to human health.
Mars' product recall will be an expensive business.
Nasty pathogens can be present without affecting what the food looks and smells like, which is why we have use-by dates.
What are some of those food safety myths we've long come to believe that aren't actually true?
Insects are a healthy and sustainable source of protein. It's time foodies appreciated them too.
A food scientist explains the nitty gritty of the five-second rule.
The new country-of-origin labels are supposed to change a confusing system that led to public outrage about hepatitis infections from frozen berries earlier this year. They fall considerably short.