Food Science
Your Low-Calorie Sweetener Could Be Making You Fat
There are several ways that consuming artificial sweeteners might contribute to obesity
Why Canada Wants You to Know You’re Eating Crickets
In some countries, insects may finally be getting their due as affordable, nutritious protein sources
In the Future, Will We Be Growing Fruit in Home Bioreactors?
A team of molecular biologists wants you to forget about strawberries and, instead, take "cell jam" for a whirl
A Brief History of Bulgogi, Korea's Most Delicious Export (Recipe)
And how you can get some of the tender, marinated beef stateside
The Toxic Rise of the California Strawberry
Growing this popular fruit year-round has long relied on harmful chemicals. Is there another way?
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
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
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
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
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
Can a Sandwich Be Intellectual Property?
This is the story of a patent war over PB&J
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
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
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