“Stop buying cheese in the United States unless you know the local source. Here’s why: 90% of the cheese in the U.S. uses a rennet—it’s something that they use in the manufacturing of cheese—that is a ...

Every now and then on the Internet, people discover something about food that you thought everyone already knew. Hey, we're all learning, right? Last month it was the turn of paprika and all spice, ...

THE idea that the protoplasm or living substance of both animals and plants is essentially similar, if not quite identical, has long been accepted by both physiologists and botanists. This similarity ...

Brie is a popular cheese that might seem like an easy win for vegetarians, but it's actually a cheese that's not quite vegetarian-friendly. It's soft, creamy, made from cow's milk, and often takes ...