Food Science
Kibbles and Bugs? Purina Just Launched Pet Food Made of Fly Larvae
The move is meant to diversify how the company obtains protein for its products
This Chili-Shaped Smartphone Accessory Can Measure a Pepper's Spiciness
New device can measure concentrations of capsaicin, the compound that gives peppers their burning heat
Turkey Farmers Scramble to Meet Need for Smaller Thanksgiving Birds
They’ll just be thankful when the year is over
Allergic Reactions to Peanuts and Tree Nuts Spike 85 Percent on Halloween
Parents and children can avoid the dangers by taking key precautions and embracing alternative activities
Scientists Study Twinkie Mummified by Mold
Tests on the eight-year-old snack food put the myth of the immortal Twinkie to rest
How to Make Clothing Dye With Excess Fruits and Vegetables From Your Garden
Here are step-by-step instructions for giving your clothes and food scraps a second life
Last Week, This Swiss Town Was Briefly Showered in Cocoa Powder
A broken ventilation system at a Lindt factory spewed crushed cocoa nibs into the air
The Scientific Secrets Behind Making Great Sourdough Bread
Scientists explain how simple steps can change a starter's microbial community and allow bakers to up their game
The Secret Behind New Insect Repellent's Potent Punch Is Found in Grapefruit
The EPA just approved nootkatone, a chemical found in grapefruit and cedars that kills and repels ticks, mosquitoes and other insects
How the Australian Finger Lime Could Save American Citrus
Scientists found the gene that makes finger limes impervious to a disease turning oranges green and bitter
How Many Hot Dogs Can a Person Eat in Ten Minutes?
83 hot dogs might be the human limit—but only after specific training to stretch the stomach
Thanks to Physics, This Chocolate Is Iridescent—and Safe to Eat
One Twitter user and Swiss researchers have created chocolate that diffracts light like a prism
France Is Slowly Bringing Back Its 'Forgotten Vegetables'
Root vegetables like rutabagas and Jerusalem artichokes were ration staples during the Nazi occupation of Paris
What Does Your Sourdough Starter Smell Like? Science Wants to Know
A citizen science project aims to chart the microbial diversity present in starters all over the world
Traces of Millennia-Old Milk Help Date Pottery Fragments to Neolithic London
These dairy products are no longer edible, but they're still valuable to researchers
Poo-Sniffing Peeps, Miss Ameripeep and More Emerge Victorious in #PeepYourScience 2020 Competition
Blending marshmallows with scientific rigor, the contest offers levity during a difficult time
Take a Virtual Tour of This Belgian Sourdough Library
Sourdough librarian Karl De Smedt has traveled the world to gather more than 120 jars of starters
The World's Oldest Leavened Bread Is Rising Again
This is the story behind the breads you might be baking in lockdown
A Warm Winter Left Germany Unable to Produce Its Famed Ice Wines
Known for their sweet flavor, ice wines are made from grapes left to freeze on the vine
Mathematically Speaking, You’re Probably Grinding Your Espresso Too Finely
The secret to consistently tasty, cost-effective espresso is a coarser grind, according to mathematical models
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