Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
We have the chemical menthol to thank for the wonderful mouth-feel of peppermint. Scientists now know that menthol fools the brain by activating receptors involved with sensing cold.
It’s tempting to seek out the mac and cheese or a pint of ice cream after a terrible, horrible, no good day. But fresh research suggests such comfort foods might not be mood boosters after all.
Researchers have found a gene that affects how strongly you experience bitter flavors. And those who aren’t as sensitive eat about 200 more servings of vegetables per year.
Union organizers say workers need a liveable wage and that their campaign to win them is gaining momentum, but the industry says higher wages would increase the cost of fast food.
A new diet study concludes that a low-carbohydrate diet leads to almost three times more weight loss than a traditional low-fat diet where carbs made up 40 to 45 percent of calories.
One in 10 packaged foods still contains trans fats, according to a new study. The problematic oils give foods a rich taste and texture and extend shelf life, but have been linked to heart disease.
Why do some cheeses melt and caramelize better than others? Researchers used high-tech cameras and special software to figure it out.
Vitamin deficiencies near the time of conception change which genes get turned on during early development, scientists find.
Not all whole grain breads are created equal. Choosing breads with fully intact grains (think nuggets of whole rye, wheat or millet) may help control blood sugar and stave off hunger.
There’s new thinking about the effects of fat on our waistlines and our hearts. And consensus is building that saturated fat isn’t the demon we were once told to fear, especially compared with carbs.
Some people are more likely to gain weight from frequently indulging in fried foods than others, scientists say. You can blame mom and dad for passing on the obesity risk genes.
The link between heart disease and saturated fat that scientists have been drilling into us for 40 years is not as solid as many of us once thought. But don’t run out and gorge on bacon just yet.