After opening a loaf of bread, it might make sense to put the remainder in the refrigerator. But how long does it really last ...

Natural pH Defense Against Mold Growth The secret behind sourdough's impressive shelf life lies in its natural acidity.

It’s a common belief that simply cutting off the visible mold from food like bread or cheese makes the rest safe to eat.

It’s lunchtime, your stomach is growling and you’ve decided to make a sandwich. But as soon as you head to the pantry and open the bread bag, you see it: a whitish, greenish spot. Ugh — it’s mold.

Watch out, Bread, there's a new mold-fighter in your midst — and its name is celery. Yes, really. According to Ed McCormick, food formulation consultant and founder of Cape Crystal Brands, putting a ...

Berkeley – In a demonstration of "reverse-ecology," biologists at the University of California, Berkeley, have shown that one can determine an organism's adaptive traits by looking first at its genome ...