Mexico’s agave spirit mezcal is still produced much as it has been for generations. The work is slow and physical, guided by ...

As mezcal has spread to bars around the world, so has its footprint on the land. While the boom has brought economic benefits for many local producers, it’s also led to rising environmental costs.

For the first time, researchers have developed a new method to transform common plastic ...

New research shows that sourdough fermentation does more than make bread rise—it transforms wheat fibers in unexpected ways. Scientists found that enzymes already present in wheat, activated by the ...