Nutrition couldn't be more important in today's society as our collective waistline continues to expand. Learn the secrets to cooking healthy and knowing how to make good-tasting food without all the fat and cholesterol.
Chaga, cordyceps and lion's mane – the names are mysterious and magical, but can mushroom coffee really give you a health boost?
During 'Dry January,' you give up alcohol for the month in order to detox and start the new year off right. But does it typically lead to binge drinking in February?
Skyr is high in protein, low in sugar and tastes better than many grocery store yogurts on the market today.
A wave of consumers have switched from diet soda to seltzer water in an effort to stay away from artificial sweeteners. But can consuming a lot of fizzy drinks (even if they're unsweetened) do harm?
Raw milk is actually blamed for foodborne illnesses across the United States, and it's illegal to sell in several. But is it really warranted?
Alcohol producers in the U.S. aren't legally required to include nutritional labeling on its products the same way soft drinks and other food products are. For now, that is.
Fresh fish can pack a punch in the good nutrients department. But when it comes to sushi, that punch can be good or bad, and it all depends on what you order.
The new labels, required to be in place by 2020, will help consumers make better food choices.
Your favorite yogurt could have more sugar than a 12-ounce can of soda. So, is it even healthy?
Coconut oil has either been lauded as a superfood that can cure a multitude of things or a fat-monster best avoided like the plague. What's the truth?
The number of Americans living in food deserts has decreased, but there's still a long way to go before everyone has access to healthy food.
Unless it's fresh-squeezed (and even then) juice is loaded with sugar, often as much as a can of Coca-Cola. So why do we still tout it as healthy?
The U.S. government ban on artificial trans fats went into effect on June 18, 2018, but includes a one-year extension for certain additives.
Yep – cockroach milk is being touted in some circles as the next non-dairy milk substitute. But, seriously, OMG.
Cities across the U.S. are dealing with contaminated tap water. How can we know that the water we are drinking is OK?
The two words may sound like a mouthful, but together they make up the building blocks of healthy food.
Although the percentages of vegetarians in America is fairly split between men and women, an overwhelming majority of vegans are females. What's behind this disparity?
A female chicken lays eggs, regardless of whether they're fertilized by a rooster. If egg-laying doesn't harm the animal, why don't vegans fry up a few?
New research indicates a genetic variation may affect how quickly the body breaks down caffeine, affecting the frequency of a certain craving.
Vegan cooking struggles with replicating magical egg whites. Turns out we've been pouring a potential meringue lifesaver down the drain for years.
Food trucks are tasty, but they're expensive. Loading up a bike with Korean tacos or chocolate sea-salt popsicles? Not as much.
We all know a healthy diet is the key to good health. One diet buster is red meat, which is full of fat. But what about grass-fed beef? Is it better?
They take leftovers from frigid to sizzling in minutes. But is the microwave oven too good to be true? Some say it takes more than the flavor out of your food.
One "synbio" ingredient — with its computer-generated DNA — got the OK to bear a "natural" label. Could these science-lab concoctions be considered organic, too?
Tempeh just might the new tofu. It's also a fermented soybean product but even healthier. And it's easy to cook with. What does it taste like?