Portside

Study published in Journal of Nutrition finds fruit, not veggies, associated with lower risks of obesity.

This biography of flavor is a fascinating adventure about the origin and nature of taste

Less than beautiful produce can be an attractive and economical supply source

Concerns about healthy eating and childhood obesity are helping to shape a new generation of foodies and feeding a budding publishing trend.

Jefferson was an adventurous eater, a connoisseur of good wines, and also possibly America's First Foodie

Tech world leaders from Microsoft, Google, Pay-Pal invest in lab meat production.

Scientists know that we have taste receptors for fatty acids in our mouths and intestines. They are studying if fat meets the criteria to qualify as a primary taste along with sweet, salt, sour, bitter and umami.

Yet another bio-engineered solution without (much of) a problem: inserting extra genes into apples turns off the enzyme responsible for apples turning brown.

3D food printing is still in its initial stages of research, development, and practical implementation, but major companies and national organizations are already making headway into making the technology a reality in the near future.

Stanford linguistics professor and MacArthur Fellow Dan Jurafsky links the origins and evolution of foods to history, culture, tradition and trends. Wide-ranging topics include sexual metaphors in restaurant reviews, relationship of price to the number of syllables in menu descriptions, and the language on potato chip bags...among other things.