Technologies that extend the lifespan of perishable foods could help us avoid huge amounts of waste, and scientists in Singapore have unearthed a promising new possibility in the form of chemically ...

Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...

It's natural for us to eat the fruit and throw away the peel right? That's what we have always been doing. But, turns out that the skin/peel of a lot of fruits actually has as many benefits (if not ...

It’s not as hard as it looks. Matt Taylor-Gross Whether simply sliced for a fruit plate, blended into soft serve, grilled for a salsa, or used to top a pineapple upside-down cake or homemade Hawaiian ...

Manila, Philippines, Clean Earth Project proudly launches its newest campaign, “Powerfully Clean, Naturally Gentle.” featuring its hero product the All-Purpose Cleaning Spray. At the heart of the ...

This fruit can taste the way it looks — prickly. The prickly sensation comes from a substance in fresh pineapple that erodes mucous membranes in your mouth. That substance is a protease called ...