Food Processing deals with how some of the most common foods are put together and manufactured. Learn how hot dogs are made (if you dare) and what exactly is a Rice Krispy.
Not only do we need to consume salt, we also need it for a variety of nonfood uses. But if it's so important, why do health organizations recommend that we closely watch our intake? Apparently, there can be too much of a good thing. Learn what happens when we overload on salt or get too little of it. See more »
Depending on how you look at it, the practice of genetically engineering crops is either a boon for civilization and the greatest hope to feed a hungry world, or a dangerous interference with nature that threatens both our health and our ecosystem.
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With some time and a little grit, you can grow a surprising amount of your own fruits and veggies. Even if you don't have room in your backyard for an orchard or farm, there's at least one food on this list you can harvest.
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From using seawater to grow crops in the middle of the desert to helping us colonize distant worlds, greenhouses are undoubtedly going to be an integral part of humanity's future.
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When absinthe was banned in many countries in the early 1900s, it had really fallen out of favor. How does absinthe affect those who drink it?
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What's the opposite of fast food? Slow food -- food that's been prepared from locally grown ingredients and reflects a certain culture and its history. It's the kind of food you savor, not scarf down in your car on the way to your kid's soccer game.
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Food contamination isn't limited to improperly cooked meat or raw eggs. Learn why your salad could be dangerous too.
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Cheese is everywhere. But what exactly is it? Where does it come from, how is it made -- and why is some of it so stinky?
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How can something as delicate and delicious as a cranberry thrive in something as filthy as a bog? Blame it on the durability of this most unusual and hardy plant.
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As you sink your teeth into a juicy hamburger, could you be consuming meat that came from cloned livestock? Will those condiments taste just as good on your genetically duplicated dinner?
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When a food package says "Kosher" or "Pareve," what does it really mean? How do Kosher foods work?
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