Natural Sciences

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The Science of Champagne, the Bubbling Wine Created By Accident

There's a lot more than meets the eye when it comes to the spirit's trademark fizziness

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Hangovers: The Driving Force Behind Our Favorite Foods

Overimbibing makes some people's brains shut down, for others, it gets the innovative juices flowing

Huitlacoche, a black corn fungus, is an agricultural bane to some, but to others, it’s a delicacy.

Delicious Molds: Four Fungi Fit For Your Plate

Some molds are perfectly fit for consumption, if not desired to produce fine dining fare

“Rainbow Ice” is a top selling flavor for Dippin’ Dots.

Is Dippin’ Dots Still the “Ice Cream of the Future”?

How founder and CEO Curt Jones is trying to keep the tiny ice cream beads from becoming a thing of the past

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The Very Model of a Modern Major STEM School

As science and math-focused campuses multiply around the country, Denver’s School of Science and Technology is deciding what makes a STEM school great

“Children play in yard of Ruston home, while Tacoma smelter stack showers area with arsenic and lead residue.” Gene Daniels, Ruston, Washington, August 1972.

16 Photographs That Capture the Best and Worst of 1970s America

A new exhibit at the National Archives highlights an interesting decade—one that gave rise to the environmental movement and some awkward fashion

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From the Editor

From the Editor

Meals in a Jar: From Pancakes to Baby Back Ribs, Just Add Water

Ready-made meals, good for months on a pantry shelf, work for busy nights, camping trips and power outages

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Can Chemistry Make Healthy Foods More Appealing?

Making healthy foods like tomatoes more palatable may increase our desire to eat these foods while decreasing our gravitation towards sugary snacks

Black rum, charred orange and allspice.

How Does McCormick Pick the Top Flavors of the Year?

Ten years ago, the spice company identified chipotle as a taste on the rise. They're back at it again with new predictions for 2013

Made from vinyls and plastics, these fake foods on display in Japan aren’t the only fakes around.

Don’t Get Duped: Six Foods That Might Not Be The Real Deal

Colored sawdust instead of saffron? Corn syrup instead of honey? It's all in the newly updated USP Food Fraud Database

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How Hot is That Pepper? How Scientists Measure Spiciness

How does the Scoville Scale rate the relative spiciness of a chili pepper?

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Why Peanut Butter is the Perfect Home for Salmonella

A food safety expert explains the scientific reasons why salmonella outbreaks in peanut butter—like the one earlier this week—are so common

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The Science of Good Cooking: Tips From America’s Test Kitchen

The newest book from Christopher Kimball and company pairs good food with good science

Black swifts, with their preference for nesting on steep, wet, cold rock faces, are among the most enigmatic birds in North America.

What is North America’s Most Mysterious Bird?

Nesting behind waterfalls and in caves, the rarely seen black swift is only beginning to shed its secrets

Can a city’s pride in its tap water lead to pride in its most beloved delicacies?

Confidence in Water Leads to Confidence in Bagels

The latest look into the impact of New York's water supply on its bagels yields a new potential factor: pride

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What the Heck is a Chork?

The new trend of modifying cutlery has a new look with the Chork, which combines the scandalous fork with age-old chopsticks

What puts the buzz in energy drinks?

Energy Drinks: Wassup With Supplements?

The effects of energy drink supplements like taurine, guarana and ginseng have been studied prolifically, and some of their benefits are rather surprising

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The Peas that Smelled the Leaky Pipe

In 1901, a 17-year-old Russian discovered the gas that tells fruits to ripen

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Meat is From Mars, Peaches are From Venus

It might be predictable that hamburger is considered a masculine food, but what about rabbit or orange juice?

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