Crunch time: are freeze-dried fruit and veg actually healthy to eat or just chips in a different form?

This food preservation method is being promoted as a nutrition powerhouse, but it shouldn’t be treated as a direct substitute for fresh produce

How to eat, drink and be merry – while pregnant – at Christmas

Some traditional treats may be off the menu, but there are plenty of alternatives for a festive feast

Worried about winter? 10 ways to thrive – from socialising to Sad lamps to celebrating the new year in April

The temptation is to sit at home and hibernate, but beating the winter blues can be done. Here’s how to embrace the coldest and arguably most beautiful season

The 175 best holiday gift ideas for 2025, vetted by the Guardian US staff

Unique, tested gift ideas for every budget – from stocking stuffers to splurges – to cover every recipient and scenario

‘Oysters are a risk, as is raw meat’: why you get food poisoning – and how to avoid it

Several kinds of bacteria can give you an upset stomach. Here is how to steer clear of the worst offenders, and what to do if they do make it through

Is it true that … a glass of wine a day is good for your heart?

Moderate wine consumption may benefit your cardiac health, but foods such as grapes and berries offer similar advantages without the negative effects

My schoolmates mocked me for being a UPF-free, ‘weird lunchbox’ kid. Turns out my mum was right all along

In the 90s my mum embarrassed me with her rejection of ultra-processed foods – but the growing body of evidence about them is vindicating her, says Guardian columnist Rhiannon Lucy Cosslett

Is it true that … you burn more fat by working out on an empty stomach?

There are modest benefits to exercising on an empty stomach, but it’s more important to burn more energy than you’re consuming

Peanut allergies have plummeted among US kids since 2017 – what happened?

Blockbuster research has upended assumptions about the allergy. Experts shared what parents should know about introducing food allergens

The perplexing rise of protein shakes: how a ‘meaty sludge’ became a billion-dollar industry

In 1865, the first ever protein-based product consisted of ‘melted-down beef hides and carcasses’. Now, there are countless shakes on the market – including one by a Michelin-starred chef. Why is everyone drinking them?