A new kind of chocolate made with more cocoa fruit is healthier, more sustainable, and could boost the incomes of small farmers.

An "electronic tongue" successfully identified signs of white wine going bad weeks before human experts did.

The discovery of how insects can tell different sugars apart could one day help humans mimic that ability, researchers say.

The texture of a hamburger can determine whether consumers enjoy it or not, depending on if they're a cruncher, chewer, sucker, or smoosher.

Rapeseed is a good source of protein, but is both bitter and unsafe for human consumption. New research is a step toward changing that.

If you like water in your whiskey, you might want to go easy. A study shows too much can make different whiskies smell and taste the same.

After observing that virtually no creature wants to eat a giant velvet mite, entomologist Justin Schmidt tasted one himself.

There's a strong relationship between diet in early life and food preferences in adulthood, research with mice finds.

Your Christmas dinner can be plant-based and full of hearty umami flavor, says food scientist Charlotte Vinther Schmidt.