People tend to waste more of their meals when buying the ingredients from shops, our survey showed.

The best thing about learning science through barbecue is the flavor.

Natural gas has been marketed for decades as a clean fuel, but a growing body of research shows that gas stoves can contribute significantly to indoor air pollution, as well as climate change.

Barbecued food has unique and often delicious flavors. A food chemist explains how the process of grilling over an open flame can produce flavors unattainable through other cooking methods.

Cooking with wood and charcoal can raise indoor air pollution to dangerous levels.

Many people want to know about practical suggestions to help slow climate change. Effective action starts at home.

Deep-fried turkeys are delicious, but making one can be dangerous. The scientific reason for fiery Thanksgiving mishaps? A difference in the densities of ice, water and oil.

Scientists are looking for safe new ways to prevent ice from damaging food in frozen storage, which costs consumers billions of dollars a year in wasted food.

'Local, organic, sustainable' are common buzzwords on US restaurant menus now, but it wasn't always that way. Alice Waters and her restaurant, Chez Panisse, helped put them there.

All that planning, shopping, prepping, serving and cleaning can pay off with better physical and mental health for all members of the family.