From Frank's RedHot to Hellmann's, AI already changed what we taste, but greater success in test kitchens will be harder for artificial intelligence to create.

To better understand a carbon sink in danger, scientists are turning to tiny organisms that have long been overlooked. The humble peat bog conjures images of a brown, soggy expanse. But it turns out ...

Steven Wilhelm's work on this study was supported by The National Science Foundation, The National Institute of Environmental Health Science, the Simons Foundation and the Allen Family Philanthropies.

Millman is the chair of the masters in branding program at the School of Visual Arts and the host of the podcast “Design Matters.” When the Trump administration unveiled its new 2026 dietary ...

Mr. Nangle is a cartoonist and illustrator. A “food web” diagram typically lays out nature’s chain of consumption: Phytoplankton gets eaten by krill, which in turn gets gobbled up by squid, which then ...

A child sits in a shopping cart and looks at a store display of potato chips and other snack items as someone pushes the cart along. Packets of chips are on display at a supermarket in Mumbai, India, ...

When UB chemists analyzed samples of water, fish and bird eggs, they weren’t surprised to find plenty of per- and polyfluoroalkyl substances (PFAS). After all, these “forever chemicals” turn up nearly ...

BUFFALO, N.Y. — When University at Buffalo chemists analyzed samples of water, fish, and bird eggs, they weren’t surprised to find plenty of per- and polyfluoroalkyl substances (PFAS). After all, ...

The menu at Puerto Cocina & Bar will be “elevated but accessible,” paying homage to the cuisine of the Baja California peninsula. Courtesy of Puerto Cocina & Bar/Coevál Studio The Dallas Design ...

In a single year, one polar bear can leave roughly 300 kilograms of prey for other animals to dine on. Altogether, the carnivores provide 7.6 million kilograms of carrion for scavengers throughout the ...