When you think of yogurt, you probably picture a neat plastic cup in the dairy aisle. The ingredients list is short and ...

When TV presenter Joe Wicks decided to create a parody version of a common ultra-processed food, or UPF, for a new Channel 4 ...

The Springfield-Greene County Health Department inspected 11 Greene County-area schools this past week, with only one needing ...

I’ve spent a small fortune dining out over the years, but my bank account (and pandemic restrictions) forced me to get ...

Get to know 5 straightforward dishes for every day with nearly 350 calories each. Five clean eating recipes for the fridge ...

Gleaming chrome, cherry-red vinyl, and milkshakes so thick they defy gravity—THE DINER in Sevierville isn’t just serving food, it’s dishing up pure Americana with a Tennessee twist that has locals and ...

Welcome to our cooking tutorial where we show you how to make delicious Greek Yogurt Waffles! Perfect for breakfast, these ...

“Today’s yogurts are typically made with just two bacterial strains,” microbiologist Leonie Jahn, one of the paper’s authors, ...

Spiking milk with live ants makes tangy traditional yogurt. Researchers have identified the ants' microbial pals and enzymes that help the process.

Ants supply microbes, acids, and enzymes to produce a yogurt with distinctive textures and flavors, bridging folklore and ...