Scientists track the spice from the soil to the market to pinpoint the source of contamination in pregnant women’s blood.

Men had better fat-burning results when they had breakfast after cycling instead of beforehand.

The FDA recently cleared the way for marketing of the genetically modified product. Texas A&M’s Keerti Rathore speaks with The Scientist about why and how it was developed.

Scientists extracted 4,500-year-old yeast from Egyptian pottery to use in breadmaking.

Archaeologists find ring-shaped objects made from grains at a site in Austria thought to date back to 960 BCE.

Drastic dietary changes during the agricultural revolution altered the configuration of the human bite, paving the way for new sounds in spoken language, a new study finds.

A Minnesota-based company reports the sale of a soybean oil engineered to have greater stability and no trans-fat.

Despite previous positive reports, researchers didn’t see transcranial direct current stimulation (tDCS) cut back on people’s urges or eating.

The modification beefed up plant biomass by 40 percent in field tests.