High-end yoga pants purveyor Lululemon is getting into the beer business with its own special...
In this installment, we're looking at a bill that would allow the U.S. Postal Service to ship...
This first installment to our new video series showcasing the latest news in the processing...
It shouldn’t be up your nose in the first place, but if it is, SciShow can explain why it makes you sneeze.
In our follow up to last week's discussion on Amazon Business' impact on the industrial distribution market, ID chats with contributing editor Jack Keough on how distributors' practices will be affected by it.
Industrial Distribution editors Anna Wells and Mike Hockett discuss the impact of the newly founded Amazon Business on industrial distributors — with insights from Prentis Wilson, Amazon Business Vice President, and Petra Schindler-Carter, Amazon Business Marketplace Director and General Manager.
Gluten-free dieting, chemical-laden foods, and an ingredient more prone to obesity than sugar. Everything you think you know about food is about to change.
Why do American consumers consider snacking their new favorite pastime and what snacks are favorites?
Why are GMOs bad? They aren’t. They just aren’t, not intrinsically, and certainly not for your health. We’ve been eating them for decades with no ill effects. Check out this video by SciShow to learn more.
London is known for its fish and chips and meat pies, but an American cooking revolution is underway. The city is home to 65 Southern restaurants and barbecue joints.
More and more venture capital firms are putting money towards innovations in the food world, check out some of these companies that are revolutionizing what we eat!
An underground revolution is unfolding in the world of cheese. "Crown Finish Caves" in New York City puts a new twist on an old school idea for modern cheese lovers.
If you’re stumped in the wine aisle of the store, you’re not alone. Every bottle has unique nuances of taste and smell. Learn about the complex chemistry behind wine.
The often-maligned canned meat, a staple for GIs during World War II, has become a beloved part of the Hawaiian diet, from burgers to sushi.
The June smart oven recognizes your food, determines how it should be cooked, and texts you when it's ready.
We talk a lot about food waste and we've all heard the devastating numbers on just how much America sends to our landfills. But while it seems that we may be struggling to find a solution, a renewed energy and focus on this problem has meant a flurry of innovative ideas.
How healthy is your favorite burger? From the high-end to the dollar menu, this is the good, the bad and the ugly of fast food burgers.
For the 10th straight year, soda consumption is down. Americans drank nearly one and a half billion fewer cases last year than in 2004, which is when soda sales hit an all-time high. As people turn away from high-calorie and chemically-sweetened sodas, another class of beverage is looking to take advantage.
From small farms to factory farms, what we eat and where our foods come from have changed a lot over the last two decades.
A new coffee trend is brewing that delivers double the jolt. Adding nitrogen gives the drink qualities of beer without the alcohol. Marlie Hall reports on the demand for coffee on tap.
Bartesian is just like a Keurig, but for mixed drinks. Can it compete with a real bartender?
Nancy Giles learns there is nothing plain vanilla about some of the ice cream flavors that are being concocted for hip, discerning palates. Bacon ice cream, anyone?