Portside

Meats traverse different narratives from field to plate, and the texture of those journeys emerges in their related greenhouse gas emissions as much as their flavor profiles.

New research provides evidence of how extraordinarily different one person’s “smellscape” may be from another’s. It’s not that some people are better smellers; it’s that any one person might experience certain scents more intensely than their peers.

How should we label products that imitate other products? Who has the right to use certain words? What do those words truly mean?

We consumers think that long distance travel for food must cost more, damage the food, require chemicals to extend shelf life, and consume fossil fuels that end up polluting our environment. But is this really true?

A lawsuit filed last month accuses Post Consumer Brands of misrepresenting the ingredients in its products. The case argues that highlighting the ingredient for its simplicity wrongly implies that it is "nutritionally and organoleptically superior."

Via a DNA test kit, I discovered that my lineage traces back to the Yoruba people of Nigeria and the Bubi; I also discovered that, regardless of whether I knew it, my palate carries the flavors of the generations who came before me.

Rome, Gala, Golden Delicious, Fuji, Jonagold, Granny Smith, Opal, Envy, Arkansas Black, Honeycrisp, Winesap, Braeburn, or Jazz--it can take a solo orchardist a lifetime to cultivate a grove of sturdy hybrids.

Food is becoming a particular focus of doctors, hospitals, insurers and even employers who are frustrated by the slow progress of drug treatments in reducing food-related diseases like Type 2 diabetes, heart disease, hypertension and even cancer.

Although matzo balls are not strictly a Passover food, they are almost always on the menu of Passover seders.

Koji is a fungus believed to have been domesticated in Asia. As the spores grow, they release enzymes that break down proteins and starches into sugars. This reaction is also why koji mold is used to turn soybeans into miso, and rice into saki.