Food Science
Why MIT Researchers Are Studying Oreos
Fluid dynamics experts find that it’s nearly impossible to split the black-and-white cookie’s sweet filling evenly in half
Why Your Favorite Sugary Breakfast Cereal Is Suddenly Everywhere
Nostalgia for childhood has led to new, fanciful flavors of maple syrup, snacks and even legal marijuana
Scientists Are Making Cochineal, a Red Dye From Bugs, in the Lab
Used to color foods and cosmetics, carminic acid is traditionally 'farmed' from an insect. But researchers are moving to engineer it in microbes
Italian Scientists Create Rising Pizza Dough Without Yeast
Exposing the dough to high-pressure gasses can create a similar rise as fermentation
How Campbell Soup Turned New Jersey Into a Tomato-Growing State
The canned food company's tomato breeding program was responsible for developing several important varieties
The Bug That Saved California
The Golden State’s citrus industry faced a lethal threat. The solution would herald a new kind of pest control
The Science Behind Champagne Bubbles
As you uncork that bottle and raise your glass, take time to toast the physics and chemistry along with the New Year
The Ten Best Books About Food of 2021
From cookbooks to a memoir to a guide to hundreds of food adventures across the globe, these new titles will leave you satisfied
Inside the Innovative Lab Growing Mammal Tissue Using Plants as Scaffolds
Researchers at the University of Ottawa have used apple flesh to create human tissue in the shape of an ear and asparagus stalks to regenerate spinal cords
From an Electric Cow to Space Bread, NASA Announces First-Round Winners of Deep Space Food Challenge
The competition aims to solve nutrition and food security issues in outer space and on Earth
Using CRISPR Technology, Scientists Plan to Grow a More Durable Strawberry
If successful, these will be the first gene-edited strawberries to be sold commercially
Honey Has Numerous Health Benefits for Bees
From pesticide detox to increased longevity, the pros of the sweet stuff go well beyond simply nourishing the hardworking insects in the hive
Culinary Detectives Try to Recover the Formula for a Deliciously Fishy Roman Condiment
From Pompeii to modern laboratories, scholars are working to recreate garum, a sauce made from decaying fish that delighted ancient Rome
Lab-Grown Coffee Passes Taste Test
Finnish researchers brew batch using a bioreactor for a more sustainable, climate-conserving java crop
Is This Weed-Spotting, Yield-Predicting Rover the Future of Farming?
The robot, developed by Alphabet Inc.'s X, will make its public debut at the Smithsonian
Scientists Create First 3-D Printed Wagyu Beef
The cultured cut matches the texture and marbling of the famous Japanese meat
Researchers Transfer a Human Protein Into Plants to Supersize Them
While a promising route to boosting crop yields, experts say more work needs to be done to understand why the tweak works
Are Peas in Common Dog Foods Contributing to Canine Heart Disease?
At this time, the FDA is not advocating that pet owners discontinue using any specific brand. But studying legumes may lead scientists to the root cause
The Strangely Scientific Endeavor of Making Ice Cream
Ice cream's texture is the result of the same processes that govern concepts like forest recovery, rock formation and sub-zero survival in animals.
The Science Behind Grilling the Perfect Steak
Want to learn how cooking transforms beef’s flavor? Meat scientists have the answers.
Page 4 of 22