Food

Materials scientists have found a way to perfectly cook an egg white and egg yolk simultaneously

Scientists have created a ranking of grocery store items based on their degree of processing

H5N1 avian influenza continues to spread amid commercial and backyard poultry, and additional cases have been reported in domestic cats

The Food and Drug Administration has banned the use of the dye Red No. 3 in all food and ingested drugs. Here’s what foods and drugs contain the coloring, and how it compares with Red No. 40 and other artificial dyes

Eggs can carry nasty viruses and bacteria. Here’s how to store and eat them safely

Whole grains and fruits are in, and added sugar is out. That’s going to change what’s on a lot of cereal boxes and other things

Making cookies is time- and labor-intensive. Here’s how a little math can make it easier and less wasteful this holiday season

Some foods, no matter how simply prepared, contain many substances linked to disease

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