Hello, I'm Akimori, the foodie artisan🔧🍽️For the past three installments, we've been talking about food labeling. This time ...

Kimchi, the fiery fermented staple of Korean cuisine, has a microbial dark side that food scientists are only now learning to ...

Scientists have engineered a plastic-eating enzyme that can break down polyethylene terephthalate, the world’s most widely used polyester, directly in natural seawater at near-ambient temperatures. T ...

When antibiotics ruined this food writer’s microbiome balance and left her feeling sluggish, a diet reset led to a lifelong ...

Chaptalization is a term you may have seen in wine textbooks.It is a method of adding sugar to grape must before or during ...

The Daily Record's latest Restaurant of the Week is an award-winning Indian restaurant in Glasgow that was just named ...

Chauhan's story is not simply about launching another beverage brand. He entered a category that was still relatively small ...