In the U.S., all commercial brands of yogurt taste really similar because they're made pretty much the same way, using only two industrial bacterial starters. But this wasn't always the case, says ...

Frozen yogurt doesn't have to be difficult to make, but if yours is turning out icy rather than creamy, there are steps you ...

You can stop pretending that bowl of ice crystals tastes delicious. Keep your homemade frozen yogurt from turning icy with the sweetest trick of the trade.

The first Zack’s Famous Frozen Yogurt locations was located in the suburbs of New Orleans in the 1970s. By 1983, the business ...

Frozen spinach made by a Minnesota company is being recalled in Connecticut and across the nation due to possible contamination that can cause serious and sometimes fatal infections, affording to the ...

The real winners of Trump’s attack on clean energy aren’t American Army Captain Charged With 40 Felonies High school basketball team gives up title after coach discovers they didn't actually win At ...

A brand of frozen spinach has been recalled due to Listeria concerns. The affected products are Del Mar 35-pound Bulk Organic Frozen Spinach and Sno Pac 10 ounce Organic Frozen Spinach. They were ...

A popular brand of frozen spinach sold in retailers and grocery stores nationwide is being recalled because it may be contaminated with Listeria that could lead to serious or fatal infections, the ...

If you plan on cooking and consuming that frozen spinach in your freezer, you might want to think twice. The U.S. Food and Drug Administration is recalling frozen spinach sold nationwide due to ...

New research suggests that Greek yogurt offers benefits beyond just protein intake. In a study published in the journal Nutrients on Aug. 29, Canadian researchers monitored the resistance training of ...

“Today’s yogurts are typically made with just two bacterial strains,” microbiologist Leonie Jahn, one of the paper’s authors, ...

In a remarkable blend of science and tradition, researchers have revived an old Balkan and Turkish yogurt-making technique that uses ants as natural fermenters. The ants’ bacteria, acids, and enzymes ...