Jill Neimark

A very small study shows that microplastics are in human waste in many parts of the world. While it's not entirely clear what that means for our health, it might be a sign that we need to pull back.

Why do artichokes look so strange? What makes okra so slimy – and how can science help you turn that attribute into a taste sensation? Two botanists take plant science into the kitchen.

A European court tightens rules on genetically engineered foods while the U.S. approves a "bleeding" veggie burger that relies on gene editing, sending mixed messages to the industry and consumers.

Rinsing foods doesn't always prevent foodborne illness and can sometimes make the risks worse. Here's what the science says about which foods you should run water over and why.

Swallowing disorders are becoming increasingly common. Some chefs are now whipping up nutritious recipes that are not only easy on the throat, but help restore the joy of eating.

For people with celiac disease, incidental ingestion of gluten can lead to painful symptoms and lasting intestinal damage. Two new studies suggest such exposure may be greater than many realize.

In the early 20th century, kids with the disease faced severe malnutrition, even death. The banana-based diet doctors came up with seemed to cure them — but led kids back to foods that made them sick.

From avocado to almonds, vegan frozen desserts abound today. But replicating the complex choreography of water, protein, fat and sugar that milk usually takes care of is a challenge.

The rice traveled from Africa to the Southeast, where it was a link to home for enslaved Africans. Then it nearly vanished — and with it, a heritage tying African, Southern and West Indian foodways.

A baby who was conceived through an experimental procedure designed to prevent a deadly disease appears to be healthy. But some potentially defective DNA remains. Will it affect his health long term?

Grown in China's remote Yunnan Province, this legendary, fermented dark tea changes as it ages. Like a fine wine, pu'er is sipped, savored and collected by devotees.

In 2016, scientists combined the genes of three people in an effort to make a baby free of an inherited disease. But the process doesn't wipe out all faulty mitochondria, and could pose new risks.

Brought to America by enslaved West Africans, the Carolina African runner was a defining taste of the antebellum South. Now, from just 40 remaining seeds, it's come back from the brink of extinction.

Globally, this humble dish was one of the first ways humans learned to unlock the nutrition in grains. Now, chefs are embracing its sumptuous, delicious possibilities. And no, it's not just oatmeal.

America's only large-scale commercial tea plantation is located on Wadmalaw Island, S.C. It makes tea from bushes descended from plants first brought here in the 1700s. We chat with its tea taster.

The South was once a hub for sugar plantations. Now, small rum-makers are turning away from molasses, culling fresh sugar cane itself to create smooth liquors with grassy, woody or floral flavors.

Cider made from perry pears is delicious. It rivals apple cider, but is sweeter. Long revered in England and Normandy, France (Napoleon was a fan), perry is now getting its due in the U.S.

Why are some fruits and veggies born ugly? Fighting off fungus, heat and pests can leave blemishes. Some researchers think these battle scars may boost the antioxidant content in produce.

It's not just kombucha and yogurt: Probiotics are now showing up in dozens of packaged foods. But what exactly do these designer foods with friendly flora actually offer — besides a high price tag?

Oysters are the sea's version of fine wine: Their taste varies with the water they grow in. And slow-growing oysters from northern waters — like the briny Wellfleets of Massachusetts and the sweet, mild Kumamotos of the Pacific Northwest — are among the most coveted.

That may be changing now. ...