Food Science

The fruit that bursts with contradictions.

The Toxic Rise of the California Strawberry

Growing this popular fruit year-round has long relied on harmful chemicals. Is there another way?

ReGrained grains and bars

Would You Eat Food Made With "Trash"?

An increasing number of food companies are using food normally destined for the dumpster, and a new study shows eco-minded consumers don't mind a bit

Stay cozy!

Marshmallow-Topped Hot Chocolate Will Keep You Warm This Long Solstice Night

Marshmallows and hot chocolate each have a long history, but their union only dates back about a century

The Physics Behind the Layers in Your Latte

Layered lattes are a cool trick, but the science of why it happens could help in manufacturing and even studying the ocean

A federal tea taster at work.

The FDA Used to Have People Whose Job Was to Taste Tea

Literally, that was it

What a Vice President of the Humane Society Has To Say About Lab-Grown Meat

In a new book, Paul Shapiro describes clean meat as a promising alternative to industrial-scale farming

The Ten Best Science Books of 2017

These books not only inspired awe and wonder—they helped us better understand the machinations of our world

Earthworms Reproduce in Faux Mars Soil For the First Time

A vital component of healthy Earth gardens, scientists are testing their resilience in the harsh Red Planet environment

The face of a dreamer.

Winston Churchill Imagined the Lab-Grown Hamburger

But he was off about the year when it would be created

The Ten Best Books About Food of 2017

Hungry minds would enjoy one of these illuminating books about the world of food and drink

What Foods Are Most Likely to Make You Sick?

We put some common myths to rest—and help you tackle your next turkey dinner with confidence

An Eagle Brand Condensed Milk ad from 1891.

Like Condensed Milk? Try the ‘Meat Biscuit’

The meat biscuit was a practical idea but Gail Borden, also the inventor of condensed milk, never made it work

A familiar-looking image from the Uncrustables patent.

Can a Sandwich Be Intellectual Property?

This is the story of a patent war over PB&J

The molds responsible for aflatoxins grow on a number of staple crops, including corn, peanuts, millet, wheat, cottonseed and tree nuts.

Could Video Gamers Make Our Food Supply Safer?

An effort to combat poisonous molds that contaminate crops is looking to tap the puzzle-solving skills of amateur gamers

Stone Age Britons Feasted While Building Stonehenge

A new exhibit shows that the builders gorged on animals from as far away as Scotland

Mad cow disease, like other prion diseases, is still not fully understood.

More Than 30 Years Since Their Discovery, Prions Still Fascinate, Terrify and Mystify Us

Figuring out what they were was just the beginning of a field of research into prions and prion diseases that's still growing

Delightful or despicable? Your response could help neuroscientists understand the brain's basis for disgust.

What Stinky Cheese Tells Us About the Science of Disgust

Why does this pungent delicacy give some the munchies, but send others reeling to the toilet?

Rock lobster tail at a Red Lobster

Rock Lobster From a Farm Could Soon Be Coming To a Menu Near You

Rock lobster isn't just a B52's song, it's a beloved meal around the world. And now scientists have figured out how to raise them on a farm

What can you do to ensure a more perfect brew?

The Chemistry and Physics Behind the Perfect Cup of Coffee

How science helps your barista brew your espresso perfectly every time

If you open a warm bottle of bubbly, pay close attention to the cloud that rolls out of the neck of the bottle. Over 68 degrees Fahrenheit, it will turn blue.

Opening Warm Champagne Leads to a Pop of Blue

This flash of color is caused by the same process that colors the sky with its blue hues

Page 12 of 23