Food Science

Delightful or despicable? Your response could help neuroscientists understand the brain's basis for disgust.

What Stinky Cheese Tells Us About the Science of Disgust

Why does this pungent delicacy give some the munchies, but send others reeling to the toilet?

Rock lobster tail at a Red Lobster

Rock Lobster From a Farm Could Soon Be Coming To a Menu Near You

Rock lobster isn't just a B52's song, it's a beloved meal around the world. And now scientists have figured out how to raise them on a farm

What can you do to ensure a more perfect brew?

The Chemistry and Physics Behind the Perfect Cup of Coffee

How science helps your barista brew your espresso perfectly every time

If you open a warm bottle of bubbly, pay close attention to the cloud that rolls out of the neck of the bottle. Over 68 degrees Fahrenheit, it will turn blue.

Opening Warm Champagne Leads to a Pop of Blue

This flash of color is caused by the same process that colors the sky with its blue hues

Tuna isn't always what it claims to be.

What's Really in That Tuna Roll? DNA Testing Can Help You Find Out

This rapidly evolving tech aims to empower consumers and shine a light on the food industry

Swiss Chocolatiers Introduce New Type of Chocolate—Pink

Called ‘ruby chocolate,’ its creators claim the concoction contains no red coloring

Pharmacists once used chocolate syrup to mask the bitter flavor of their remedies—and make a little money on the side.

The Unlikely Medical History of Chocolate Syrup

How the sundae staple went from treatment to just treat

Made of sugar, these milk pods could someday replace traditional creamer cups.

Milk and Sugar Pods That Dissolve in Coffee Could Replace Single-Serve Containers

Why use plastic when you can use sugar?

The first can opener was a blade that sawed around the can's edge, leaving a jagged rim.

Why the Can Opener Wasn't Invented Until Almost 50 Years After the Can

The first 'can opener' was a hammer and chisel

Before Fannie Farmer, recipes were more like estimates. She standardized measurements and insisted on "scientific" cookery.

Fannie Farmer Was the Original Rachael Ray

Farmer was the first prominent figure to advocate scientific cookery. Her cookbook remains in print to this day

This Enzyme Is Why Onions Make You Cry

Figuring out the how the tear-inducing fumes form could give surprising insights into our own human proteins

The Scientific Reason You Should Add a Splash of Water to Your Whiskey

A computer simulation shows that diluting whiskey brings flavor molecules to the surface, improving the aroma and taste of the tipple

Happy National Soft Serve Day!

The Science of Soft Serve

It's just like regular ice cream–with a few big differences

If you've eaten an avocado lately, chances are it was a Hass.

Holy Guacamole: How the Hass Avocado Conquered the World

Why one California postman's delicious mistake now graces toast and tacos from California to New Zealand

The Secret Ingredient in Kellogg’s Corn Flakes Is Seventh-Day Adventism

America’s favorite processed breakfast was once the pinnacle of healthfulness—and spiritual purity

Cookie Dough was among 10 flavors found to contain low levels of glyphosate

Trace Amounts of Pesticide Found in Ben & Jerry’s Ice Cream

But don't have a cow

Amelia Ceja is breaking boundaries at Ceja Vineyards, which was founded by Amelia, Pedro, Armando and Martha Ceja.

¡Salud! to the Mexican-American Wine Revolution

Ceja Vineyards breathes new life into Napa Valley’s wine industry

Meaty Secrets Behind the Record-Setting, 1,774-Pound Burger

The beefy behemoth was recently bestowed the title of world's largest commercially available burger

Eight billion cans sold, and counting.

How Spam Went from Canned Necessity to American Icon

Out-of-the-can branding helped transform World War II's rations into a beloved household staple

Global Fishing Fleets Waste Ten Percent of Catch

Every year, fisheries waste ten million tons of fish—enough to fill 4,500 Olympic-sized swimming pools

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