Food Science

Dried fruit powder will keep for up to two years.

Swedish Designers Are Turning Fruits and Veggies Into a Nonperishable Powder

The dried and powdered produce, called FoPo, could become a staple in disaster relief

Bakers Are Still Searching for the Perfect Egg Replacement

Egg prices are hitting record highs, raising demand for substitutes

The tasty bruschetta in the study.

Great Appetizers Can Spoil the Main Meal

The contrast is key

Through genetic engineering, researchers are trying to give high-producing black Angus cows cooler white coats to face the changing climate.

Researchers Are Trying to Genetically Engineer Cows to Stay Cool

As the planet warms, researchers are trying to engineer a cow that can beat the heat

A small cabbage butterfly (Pieris rapae) hovers on a hedge mustard plant (Sisybrium officinale). While the butterfly might look harmless enough, its caterpillars engage in a chemical war with this mustard plant's cultivated relatives.

Mustard Is A Product Of Evolutionary Warfare Between Plants And Caterpillars

Plants produce mustard oils to fight off pests in a chemical conflict that’s been waged for millions of years

A genetically modified lamb from a research lab in France was accidentally sent to market in November. It's unclear who might have eaten her.

A Genetically Modified Sheep was Sent to a Slaughter House and Sold for Meat

The lamb came from a agricultural research lab and was equipped with a jellyfish gene

Fermented foods, like pickles, may influence social anxiety levels — though it's unclear exactly how and why.

A Pickle a Day May Keep Your Anxiety at Bay

Fermented food appears to calm the nerves of the socially challenged

Though still in development, Google's Im2Calorie program can compute the number of calories in a glamor shot of your food.

Google is Trying to Count Calories in Food Porn

All you need is an Instagram photo and an algorithm

Texas longhorn cattle.

How "Meat Banks" Are Helping Farmers Preserve Precious Livestock

Frozen sperm and tissue are being stored to protect commercial animals and help save rare heritage breeds

Scientists Have Finally Figured Out Why Swiss Cheese Has Holes

No, it's not gas from bacteria

Murray's bagels in New York City.

How Chemistry Gives New York City Bagels an Edge

Is it really all in the water?

This chocolate may look fine, but it’s just a few steps away from disaster

X-Rays Reveal Why Old Chocolate Turns White

Liquid fat turns out to be the culprit

Veggie Power? Artificial Muscles Made From Blinged-Out Onions

Turning root vegetables into working muscles requires gold, electricity and imagination

Forget Fake Meat…How About Fake Milk?

Move over, soy—a group of bio-hackers is trying to turn snippets of DNA into milk-producing yeast

Test Tube Burgers Get a $324,989 Price Cut

The scientists behind lab-grown meat think they can soon offer it at a price most of us can actually afford

This Onion Will Never Make You Cry

A Japanese food company has designed an onion that won't make you cry

One group of scientists says that they've figured out a way to make rice with fewer calories.

Why Would Cooling Rice Make it Less Caloric?

Scientists suggest a new way to prepare rice that they say could help slow the worldwide obesity epidemic

Ask Smithsonian: Why Do We Love Junk Food So Much?

The jury is still out, but some are suggesting that sodas, chips and fries trick the brain into thinking no calories were consumed

Peanut butter, known to the National Institute of Standards and Technology as SRM 2387.

The Weird World of Standard Reference Materials, From Peanut Butter to Whale Blubber

Get the full story behind a $761 jar of peanut butter and other exorbitantly priced everyday objects used by scientists

What Physics Tells Us About Making the Perfect Chocolate

Like carbon, the treat can take on many crystalline forms, so a master chocolatier must know how to temper it in just the right way

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