Food Science
Cows That Ate Hemp Produced Milk With THC and CBD
New research adds insights to the debate over using industrial hemp as livestock feed
Why Prehistoric Herders Didn't Spit Out Their Watermelon Seeds
Thousands of years ago, Saharans ate the kernels before the fruit became sweet
How Truffles Took Root Around the World
For centuries, the wild delicacy grew only in Europe. But improved cultivation techniques have enabled the pricey fungus to be farmed in new places.
Are Hybrid Grapes the Future of Wine?
Scientists, growers and winemakers are working with experimental varieties to adapt to the effects of climate change
Why Do Some Humans Love Chili Peppers?
An anthropologist traces the origins and paths of one of his favorite kinds of plants
Is Breadfruit the Climate Change-Proof Food of the Future?
New research suggests it will fare better than our current staple crops under warming conditions
North Carolina's Oyster Trail Aims to Give the Farmed Shellfish Industry a Boost
In the tradition of wine and ale trails, the state’s new tourism offering highlights restaurants, farms, festivals and markets
Lab-Grown Fish Sticks Are Coming
Berlin-based Bluu Seafood revealed fish sticks and fish balls made from cells cultured in a lab, without killing any real fish
Why Did Europeans Evolve Into Becoming Lactose Tolerant?
Famine and disease from millennia ago likely spurred the rapid evolution of the trait on the continent
How Puerto Rico Became One of the Caribbean's Top Agritourism Destinations
Across the island, certified sites invite both travelers and local residents to experience farming practices and traditions firsthand
Eight Superfoods That Could Future-Proof Our Diet
These climate-resilient crops could find more prominent placement on our plates in the next few decades
Can Rebranding Invasive Carp Make It More Appealing to Eat?
Illinois is giving the problematic fish a new name—copi—in hopes of tempting more diners to chow down
Is Seaweed the Next Big Alternative to Meat?
From kelp burgers to bacon of the sea, sustainable food entrepreneurs are innovating to charm hungry omnivores
What Really Happens When You Pop Champagne, According to Science
Researchers now have a clearer picture of the supersonic shock waves that form when carbon dioxide escapes from a bottle of bubbly
Scientists Prove That Plants Can Grow in Soil From the Moon
The experiment is a milestone in the path to helping humans one day experience extended stays on the lunar surface
Have Scientists Designed the Perfect Chocolate?
Part of a burgeoning field of 'edible metamaterials,' Dutch physicists found that 3-D printed spiral-shaped candies give the ideal eating experience
Why MIT Researchers Are Studying Oreos
Fluid dynamics experts find that it’s nearly impossible to split the black-and-white cookie’s sweet filling evenly in half
Why Your Favorite Sugary Breakfast Cereal Is Suddenly Everywhere
Nostalgia for childhood has led to new, fanciful flavors of maple syrup, snacks and even legal marijuana
Scientists Are Making Cochineal, a Red Dye From Bugs, in the Lab
Used to color foods and cosmetics, carminic acid is traditionally 'farmed' from an insect. But researchers are moving to engineer it in microbes
Italian Scientists Create Rising Pizza Dough Without Yeast
Exposing the dough to high-pressure gasses can create a similar rise as fermentation
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