These food science books on the chemistry of cooking will expertly answer all your kitchen queries.
A comprehensive roundup of available science and study disproves the arguments that industry uses to support genetically modified food and crops.
Meat, eggs and dairy from grass-fed animals provide superior nutrition. Join our nutrition testing program for proof you can use.
If you have the cream and a bit of time, the method for making fresh, rich butter can be as high or low tech as you want.
Learn how to clean cast-iron cookware that’s old and rusty, and get some tips on seasoning cast-iron cookware to revive it even further.
With its recent FDA approval, the first LiLi pasteurizer was purchased for use at a New York micro dairy.
If you've been considering an electric pressure cooker, consider the Instant Pot. It’s well-made, durable and has many functions.
Readers responded eagerly to our call for recipes to use up green tomatoes. An Ohio woman wowed the judges with her entry.
Watermelon rind is this frugal pie's summery secret ingredient. Think of it as summer mincemeat.
Use care when cooking red kidney beans in the crockpot. The beans contain a toxin that can be activated if the beans are raw or undercooked.
Easy-sew step-by-step instructions (with photos) to repurpose feed bags into handy totes.
Michigan invasive species order takes aim at heritage and Old World hogs.
Monsanto, the world’s largest producer of genetically modified seeds and the toxic herbicides used to drench them, is calling itself a supporter of sustainability. You’re kidding, right?
During World War I, the federal government ordered people to keep a backyard flock of chickens. What happened? Why is it so hard today?
Lemony sorrel is the base for a classic Eastern European soup that's equally good served hot or cold. It's fast, easy and tastes of spring and early summer.