Some fruits, like pears, always turn brown soon after they're cut. But with a quick dunk and proper storage, you can avoid the unappetizing color.

Cut fruits often turn brown after exposure to air due to a natural chemical reaction. Learn why this happens, whether browned fruit is safe to eat, and how to slow discolouration.

Learn how gene editing keeps sliced bananas yellow longer, and what England’s approval means for bringing the fruit to ...

Deep in the forests of northern and northeastern Thailand, a strange little fungus pushes up through the leaf litter each wet ...

When you see lotus root at the supermarket, do you ever hesitate to pick it up, thinking, "Maybe I'll make kinpira," but ...

Avocados can be tricky to keep fresh once they ripen, but a simple fridge storage trick could help extend their shelf life by ...

The shiny and dull sides of aluminum foil result from manufacturing and have no functional difference. Nonstick foil is coated only on the dull side, so place food on that side for easier removal and ...

Avocados are now a staple food item across many UK households and can be enjoyed in a variety of different ways, whether it’s for breakfast, lunch or just a healthy snack. While there avocado recipe ...

NEW YORK (AP) — For those stranded by a flood, survival depends on many factors including access to oxygen, food and water. Catastrophic flooding along the Nepal-China border has killed hundreds and ...

Adverse food reactions encompass a broad spectrum of clinical responses that occur after eating, ranging from toxic reactions linked to contaminated or spoiled foods to nontoxic reactions such as food ...

In March, I accompanied an international team of scientists on an expedition to one of the deepest places that humans have ever visited, a few hours outside Johannesburg, South Africa. Before sunrise, ...