Scientists have developed a new, simple way to cook rice that could cut the number of calories absorbed by the body by more than half - by transforming part of the soluble amylose in resistant starch.

The eyes sometimes have it, beating out the tongue, nose and brain in the emotional and biochemical balloting that determines the taste and allure of food, according to a scientist speaking at the 245th National Meeting &Exposition of the American ...

The scientific secrets underpinning that awful reality about potato chips — eat one and you're apt to scarf 'em all down — began coming out of the bag today in research presented at the 245th National Meeting &Exposition of the American Chemical So...

The process for preparing frozen, par-fried potato strips — distributed to some food outlets for making french fries — can influence the formation of acrylamide in the fries that people eat, a new study has found. Published in ACS’ Journal of Agricult...

The potato’s stereotype as a fattening food for health-conscious folks to avoid is getting another revision today as scientists report that just a couple servings of spuds a day reduces blood pressure almost as much as oatmeal without causing weight ga...

Although potatoes are for most people not the first food that comes to mind as a source of anti-oxidants, potatoes ARE an important source for healthful anti-oxidants and polyphenols.