A new global study led by a team of University of Tasmania (UTAS) researchers has found that new marine-climate projects ...

The toxicity of this particular bloom seems to be a lot higher, ” said a marine biologist. “Animals are in worse shape than they have been in the past.” ...

A customizable staple in Korea, kimbap is making waves in U.S. grocery chains and across media platforms. Here’s how to make ...

Cyanotype imperfections, highlights the ongoing ocean pollution crisis by echoing an influential 19th-century book ...

Rice paper dumplings are a joy to eat, but making them can be a pain due to the propensity of the wrappers to crack. We ...

A group of diatom species belonging to the Nitzschia genus, gave up on photosynthesis and now get their carbon straight from ...

Packaging is one of the key sustainability dilemmas in food. What different types of packaging have the best sustainability ...

Many foods widely considered to be 'healthy' are actually teeming with with particles that have been linked to cancer, DNA ...

Edwin This week I have two embargoed things to play. One involves a lot of door-opening, the other is awash with seasonal ...

Once just a sushi staple, seaweed is now popping up in everything from buttery steaks to creamy feta dips – and Brits can’t ...

Dry-aged seafood is the aquatic version of dry-aged beef. As with steaks, the fish is stored in large glass-fronted ...

WWF and Artwise curators in association with Sotheby’s have announced Art For Your Oceans, a selling exhibition of specially ...