As the international culinary community increasingly prioritizes the depth of “the fifth taste,” the technical evaluation of stock ingredients has moved beyond simple procurement to a rigorous quality ...

EDITOR’S NOTE: This story was co-published with Scientific American and supported by a grant from the Pulitzer Center. MONTEREY — It’s 1988. The Monterey Bay Aquarium is four years old, and so am I.

What we’re seeing is that, globally, kelp is traded at commodity scales and in the Gulf of Maine, we’re currently operating ...

People may claim to love kale now, but the super food wasn't always a staple among health-conscious foodies. In fact, there was a time when people thought kale was just a bitter garnish that decorated ...

While the marine heatwaves killing the kelp ecosystem were alarming on their own, the researchers have discovered a new ...

Could kelp burgers really taste like meat? It’s probably not a question most people have ever asked themselves. In fact, up until a few months ago, this writer never even knew kelp burgers existed.

The smell of the ocean and the boom of loud upbeat music filled the Barnacle Foods warehouse as employees donned hairnets and used large kitchen knives to slice away at the thick and tubular bull kelp ...

This article originally appeared in Ensia and is published here with permission. Sixty years ago, Tasmania’s coastline was cushioned by a velvety forest of kelp so dense it would ensnare local fishers ...