Food

Sugar boxes that say shock in a row

Sugar’s sick secrets: How industry forces have manipulated science to downplay the harm

The sugar industry has driven decades of biased research that shirk sugar's responsibility for chronic disease.

Jullianne Ballou reads a book on wine

‘World’s greatest wine library’ continues to grow

A glimpse of UC Davis' bottomless collection.

Pie with one slice missing

How to make the best pie ever using science

What's going on in Grandma's recipe at a molecular level.

Pills bottle blue background

Adequate consumption of ‘longevity’ vitamins could prolong healthy aging

Most American diets are deficient in a key class of vitamins and minerals that promote longevity.

Row of pumpkins

10 things you probably didn't know about pumpkins

How much do you know about this beloved fall symbol? Test your knowledge here.

A bowl of moringa

Moringa — the next superfood?

The “miracle tree” that could help feed the world.

Two half-full beers on a sandy beach

Climate change may deplete the world's beer

And you thought beer was expensive already: Declining barley production could make the beverage a luxury item.

Red tomatoes on a red table

Sex on the kitchen table

Now that professor Norman Ellstrand has your attention, he’d like to teach you about plant reproduction.

Olive oil being poured into a dish, the first frame of the video banner

The way we've been thinking about olive oil is all wrong.

Olive oils can be appreciated like wines — and the UC Davis Olive Center wants you to have a taste.

A clock on a dinner plate

Time-restricted eating can overcome the bad effects of faulty genes and unhealthy diet

They say ‘you are what you eat.’ But a new study suggests that when you eat may be just as important.

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