North Carolina Agricultural and Technical State University is getting federal funding for a sweet cause. N.C. A&T and associate professor Roberta Claro de Silva have been awarded a grant from the U.S.

BATON ROUGE, La. (WAFB) - Chocolate and science come together in a unique way through one local small business run by an LSU student and her mother. Maram Khalaf is a biological science major at LSU.

Chocolate is delicious – that’s a fact backed up by research. The question, really, is why a bite into its scrumptious goodness is enough to send a person into an utter state of bliss. Enter science.

Chocolate is a food product made from the fruit of a cacao tree (Theobroma cacao). Raw, unprocessed chocolate tastes bitter and dry, but chocolate that’s been fermented, dried, and roasted, and had a ...

Chocolate has been around since about 1400 BC. According to Smithsonian Magazine, it’s been used in rituals by the Aztecs and Mayans, valued by kings and queens, and enjoyed in countless forms by ...

Add Yahoo as a preferred source to see more of our stories on Google. This will definitely come in “candy.” It’s the Science behind chocolate. This morning, WPTV’s T.A. Walker is Shining a Light on ...

It’s rare to find a food that is both universally loved and occasionally vindicated by science. But every now and then, chocolate earns a reprieve from the guilt-laden reputation it’s carried for ...

OK, so you’ve spent the last week stuffing your face with the stuff, so now how about learning about it, too? In this video, the Science Show explains everything you need to know about chocolate. From ...