Fermented foods like sauerkraut and kimchi offer gut benefits, but not all are probiotic powerhouses. While kimchi's diverse, ...
Climate change will shape everything about life in Australia—from the homes we live in and the food we grow to the risks of ...
Scientists on California’s Central Coast recently spotted a giant, evasive seven-arm octopus while on a research expedition ...
Doenjang is a traditional Korean fermented soybean paste made from meju—naturally fermented soybean blocks—mixed with salt ...
Food and beverage brands have rapidly become anchor points between global consumers and the high-ticket motorsport world in ...
Scientists in Italy are developing sweet snacks with lab-grown plant cells and fruit residues, producing a material that a 3D ...
LSU AgCenter scientists are leading a project in Jean Lafitte to restore firefly habitats. The restoration effort involves creating artificial living areas and planting native plants to support the ...
A pod of Pacific white-sided dolphins off the coast of British Columbia have been observed cooperating with orcas, a traditional enemy that’s better known for taking out great ...
A yearlong pattern of intense disruption followed by little improvement played out across nearly every major healthcare ...
Researchers discovered that trees affected by acute oak decline are enticing a beetle species that create further damage.
If this trait can be transferred successfully, these crops could become self-sufficient in nitrogen. This would reduce the ...
Ultraprocessed” has become a bad word in our food supply, but regulators are struggling with how to define the term to help consumers. Here’s why that’s so hard to do.
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