Food Science
How Common Are Food Allergies?
Roughly 3.6 percent of Americans have at least one food allergy or intolerance, study says
Why Food Smells So Good When It’s Browning
A complex chemical reaction called the Maillard Reaction is responsible
The Taste Map of the Tongue You Learned in School Is All Wrong
Modern biology shows that taste receptors aren't nearly as simple as that cordoned-off model would lead you to believe
The 1870s Dairy Lobby Turned Margarine Pink So People Would Buy Butter
Margarine or butter? The question has deep roots, and you shouldn't even ask it in Wisconsin
How Coffee, Chocolate and Tea Overturned a 1,500-Year-Old Medical Mindset
The humoral system dominated medicine since the Ancient Greeks—but it was no match for these New World beverages
Did Peckish Christians Make Chickens More Social?
Religious dietary laws in the Middle Ages could have helped make the fowl less aggressive
People Don’t Trust Scientific Research When Companies Are Involved
But sometimes, they should
This Unassuming NYC Home is the Legacy of America's First Foodie
James Beard’s culinary philosophy helped shape American cuisine
The Unsavory History of Sugar, the Insatiable American Craving
How the nation got hooked on sweets
Can a Camera, a QR Code and Some Bubbles Test For E. Coli In Our Food?
MIT researchers are pursuing a newer, faster test for foodborne pathogens
Tree Nut Allergies May Be Massively Overdiagnosed
But don’t go for the jar of almond butter just yet
Fashion Made From Cow Poo Wins Innovation Award
Mestic looks to manure to produce bioplastic, paper and fashion-forward textiles
New Study Fleshes Out the Nutritional Value of Human Meat
The caloric value of the human body is surprisingly low compared to other prehistoric food options
The Science Behind Your Cheap Wine
How advances in bottling, fermenting and taste-testing are democratizing a once-opaque liquid
Brief Vending Machine Delay Helps People Make Better Snack Choices
When a vending machine withheld junky snacks for 25 seconds, people were slightly more likely to choose a healthier option
The Bittersweet Story of Vanilla
Today, less than 1 percent of vanilla flavoring comes from the vanilla flower. Is that a good thing?
Coca-Cola’s Creator Said the Drink Would Make You Smarter
Like the wine and cocaine drink that preceded it, Coca-Cola was first marketed as a brain tonic
The Patents and Trademarks Behind Lucky Charms Cereal
There's a lot of food science that goes into those marshmallow clovers
Tootsie Rolls Were WWII Energy Bars
The candies were included in rations because they stayed fresh for a long time
Where Did the FDA Come From, And What Does It Do?
From unglamorous origins, the federal agency has risen to ensure the safety of everything from lasers to condoms
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