With Thanksgiving right around the corner, Americans tend to buy a lot of food for the holiday, but some of it goes to waste. An expert explains the thousands of dollars Americans throw away every year & the impact on the planet.

From poison to sharp objects, there has been a concern among parents for decades that their children's Halloween candy is unsafe. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss the origins of Halloween and how "killer candy" is only a myth.

The Michigan State University Fall 2018 Food Literacy and Engagement Poll shows what Americans understand and are concerned about regarding their food. But, it also shows where gaps in knowledge exist. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss food misconceptions.

On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss where pumpkin spice originated and if companies have gone too far.

Brushing and flossing are both vital for maintaining strong teeth, but there are more ways to keep your mouth, and your body, healthy. One way is being mindful of what you eat. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega speak with Dr. Jason Mashni about oral health.

Red Delicious apples have been around since the end of the 19th century. They were a favorite due to their dark red color, suggesting the apple's ripeness. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss America’s favorite apples.

Low carb diets seem like a good idea on the surface, but all nutrients are necessary in moderation. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega speak with Dr. Robin Tucker, assistant professor in the department of Food Science and Human Nutrition at Michigan State University, about the pros and cons of a low carb diet.

On top of farm-raised vs. wild-caught, and GMO vs. non-GMO, you may soon be faced with another decision when buying meat at the grocery store: farm-raised vs....laboratory-grown. On this week's Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss the looming possibility of meat made in a petri dish.

How does sugar really affect our health? On today's episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega bring light to a study done on the health effects of sugar, a study that Big Sugar tried to sweep under the rug.

The idea of genetically modified food makes a lot of people nervous. These concerns are usually due to a misunderstanding of how genetic modification works. With an ever-growing global population, these foods will become essential to the survival of many. This week, Science writer Sheril Kirshenbaum and WKAR's Karel Vega break down how scientists are using the new technology CRISPR to grow better food.