Though the presence of true yield stress has been debated, it has been accepted as an engineering reality. Now, yield stress is routinely measured and used in the food industry not only for basic process calculations and manufacturing practices, but also as a test for sensory and quality indices and to determine the effect of composition and manufacturing procedures on structural and functional properties. In this article, we present a comprehensive review of various measurement methods and the applications of yield stress in many practical situations. The measurement methods have been grouped under traditional and recent methods. An emphasis was placed on the development of measurement methods applied to a variety of foods, and the use of yield stress as a parameter to evaluate certain food material attributes: flow behavior, end-use quality, processability, composition, and so on.