The density of fine hairs on bumblebees’ tongues determines how much nectar they can collect — and workers put queen bees to shame.

Nick Curtin is the co-owner and executive chef of one-Michelin-starred and one-Michelin-green-starred Restaurant Alouette in Copenhagen. An indelible image has captured the imaginations of diners for ...

There are more than 400,000 species of plants on Earth and at least half are suitable for human consumption—yet you’ll only find a small portion at the grocery store. That’s part of the reason why Sam ...

That's where chefs square off, spatula to spatula, while creating all sorts of "forage-inspired dishes" for cozy group of ...

I’ve “hunted” for truffles twice now—but only recently realized that this categorically falls into the realm of foraging. On a trip to Tuscany and Piedmont last fall, I began by meticulously scouting ...

This story is part of Grist’s Coming to our Senses series, a weeklong exploration of how climate change is reshaping the way we see, hear, smell, touch, and taste the world around us. The first time I ...

If you’ve ever picked pecans up from the ground at Brackenridge Park or pulled a lime off of a tree in your backyard, you’ve inadvertently taken part in urban foraging. Credit: Adah Esquivel San ...