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 ...

“We have to get used to the idea of eating insects.” This proclamation came from, of all people, an insect researcher. Dutch entomologist Marcel Dicke pitched eating bugs in his 2010 TED talk as ...

That creepy-crawly feeling you get thinking about eating bugs? It might be time to get over it. While Western cultures still wrinkle their noses at insect protein, a quiet revolution is transforming ...

Long before humans reached orbit, insects had already shown they could handle the hurdles of spaceflight. Light, highly adaptable and nutritionally rich, these resilient animals present an attractive ...

Lobster had one of the greatest reputation makeovers in food history. Once treated as "food for the poor," it is now served in expensive restaurants, dipped in butter and presented as a delicacy. In ...

BANGKOK (AP) — They are sold in bags like salted peanuts, or tubes like stacked potato chips, but these crunchy morsels on the shelves of Thai convenience stores and supermarkets stand apart from the ...

In the Mexican state of Oaxaca, crispy, chili-spiced chapulines (grasshoppers) are a common bar snack. Bee and wasp larvae are part of the indigenous cuisines of Taiwan and Japan. Stir-fried beef and ...

For anyone on the fence about eating insect-based foods, a tasting experiment may be enough to change some minds. To discover how consumers respond to insect-based foods, researchers from the ...