Karen Shimizu is the Executive Editor of Food & Wine. A seasoned editor and journalist who has worked on magazines, websites, cookbooks, and newspapers, Karen has been helping to shape the way ...

A collaboration between Brazilian and German researchers has led to a sunflower-based meat substitute that’s high in protein and minerals. The new ingredient, made from refined sunflower flour, ...

The amplituhedron, a shape at the heart of particle physics, appears to be deeply connected to the mathematics of paper folding. The amplituhedron is a geometric shape with an almost mystical quality: ...

The sunflower is a bloom like no other: photogenic, massive and high in protein and vitamin E, as well as delicious, and full of Catholic symbolism. The gold and orange giants grow fast and tall, with ...

Organised by Dover Park Hospice, which provides holistic palliative and end-of-life care, the annual Sunflower Gala takes place at The Ritz-Carlton this year on Sep 7. Twelve years ago, Johnny Lam, ...

A new family of origami shapes that unfold like flower petals could be used to design more effective structures in space, like telescopes or solar panels. Origami structures, based on the Japanese ...

Bloom patterns could be useful, as engineers build folding structures to send to outer space. They’re also very pretty. Researchers have now found a new class of origami that they call bloom patterns, ...

BYU Engineering is well known for origami-inspired research and innovations, including foldable antenna systems used in space. Recently, an undergraduate student made a significant discovery—a new ...

Editor’s note: This story was originally published Aug. 8. The list of sunflower fields was updated Sept. 12 with bloom time information. Sunflower season is starting to spread through the Lancaster ...

There’s been a lot of talk on social media about seed oils and whether or not they’re healthy. But not all seed oils are the same, and there is some back and forth about one in particular: sunflower ...

A study published in Nature Communications presents a way to create deployable structures that transform from compact folded states into expansive configurations with perfectly smooth surfaces.

Ultraprocessed foods now make up approximately 70% of the food supply in the U.S, with many prepared with seed oils — oils from the seeds of plants that contain high amounts of omega-6 fatty acids.