The Swiss flavor and fragrance company Givaudan has donated $3.5 million to build a screened structure that will protect several acres of trees at the University of California, Riverside's huge citrus collection from a bug-transmitted disease
Scientists report that the way most of us speak today has been shaped in part by what our ancestors ate.
A Midwestern restaurant is using cooking oil made from soybeans gene edited to be healthier and longer lasting
There'll be no mystery meat (or any other meat) on Mondays at New York City public schools: "Meatless Mondays" start systemwide in the fall
Perhaps an arbitrary number of cloves, the 40 in this French dish are iconic; while the chicken braises, the generous cloves become appealingly soft and spreadable.
In developing a Brussels sprout gratin, we wanted to make a dish that highlighted the earthy flavor of Brussels sprouts.
We found a technique that can help make raw kale tender: massaging. Squeezing and massaging the kale broke down the cell walls in much the same way that heat would
We wanted to pair earthy, hearty mushrooms with equally hearty farro. We sauteed cremini mushrooms with shallot and thyme.
We wanted to create a pasta dish that brought out the delicate, earthy flavor hiding in supermarket mushrooms. We selected cremini mushrooms.
Oyster farming is the pride of this small town in the south of Croatia's Adriatic Sea coast