Food

Amid concerns about lead found in certain cinnamon products, here’s what to know about how spices can pick up heavy metals and how worried to be

The Spanish brought peaches to the U.S., but Indigenous peoples spread the fruit across the eastern half of the U.S.

Apple experts divide time into “before Honeycrisp” and “after Honeycrisp,” and apples have never tasted so good

A history of citrus fruits, from the Han Dynasty to the modern orange juice industry

Food science can explain why mozzarella melts like a dream while feta and ricotta don’t

A new study suggests a commonly used sugar substitute could increase the risk of blood clots, raising concerns for heart complications

Redistributing food to food banks before it’s tossed or wasted doesn’t just fight hunger—such efforts also fight climate change

Foodborne illnesses such as E. coli, Salmonella, Listeria and Norovirus can make you seriously sick. Here’s how to protect yourself

Almost all packaged food sold in the U.S. for the past three decades has sported a Nutrition Facts label, with major consequences for the food system

Cultured meat that tastes and smells more appetizing could enhance public perception of artificial steaks

The gooey, chocolatey s’more couldn’t have been popularized without the technological advances of the Industrial Revolution, which brought cheap sweets to the masses

Popcorn might be more than 6,000 years old, an anthropologist explains