Just because you don’t eat meat, doesn’t mean you have to miss out on protein. In fact, as the world’s population grows, more of us will have to turn to plant-based protein sources—or even insects—to meet our needs.

So, it’s been a while since you last bought a new microwave. It’s probably super greasy inside from all the pasta explosions that have built up over the years. The buttons are probably faded and sticky, and you start thinking it might be a good idea to buy one now that there’s a big Spring sale going on.

Since its discovery in the nineteenth century, the process of pasteurisation has helped preserve food and made it safe to eat for longer.

Milk and dairy products are a good source of calcium – but they're not the only way to meet your calcium needs. Here are four other foods that have more calcium than milk.

There are hundreds of ways of making a coffee, and everyone thinks theirs is the best. But what's the science behind coffee's flavour?

Garlic has been used as medicine for centuries, and the latest research reveals that it is for good reason. But research also shows that we have been prepping our favourite herb wrong all along, and if we want to get the most from our clove we need to rethink some of our favourite recipes.

You don’t always need fancy gadgets to make some kitchen chemistry. Here are four low-tech food hacks that take advantage of things you already own, with some basic science, to improve your food.

I’m not the biggest fan of papayas. But I know some people love it. Would you believe me if I told you that GMOs have saved papayas in Hawaii from going instinct? Of course, there’s controversy around GMOs, but its technology was intended to help crop production. Read on to learn about how GMO tech saved one of the world’s favourite fruits.

It’s easy to see how roasting a potato, frying an egg, or microwaving some broccoli changes how those foods look and taste. But have you ever wondered how it changes their nutritional value?

Most of us enjoy honey and know the basics of the production. The bees produce the honey in their colonies, beekeepers take the honey (in their fancy suits) and centrifuge it to get to the sweet goodness.

You’ve probably heard that eating insects can be a more sustainable alternative for protein. But, maybe you’re like me and love seeing sustainable changes, but just can’t bring yourself to eat them. Well, you can still have best of both worlds with insects as food for agricultural livestock.