Food trends never sit still. One moment it’s all about plant-based burgers, the next it’s algae chips or lab-grown steaks. As political, environmental, and economic shifts reshape our world, the way ...

For his new class at the University of Delaware, professor Michael Crossley wanted to show students the benefits of eating insects, from ground-up crickets to chili paste infused with giant water bugs ...

Billions of people regularly eat insects. In the southern Mexican state of Oaxaca, chapulines – toasted grasshoppers – stand out as a beloved seasonal treat that follows the start of the rainy season, ...

Imagine a low-calorie, protein-packed noodle that evokes the butteriness of French cheeses. The good news is that you don’t need to book a table at a buzzy new bistro to try it. This earthy delicacy ...