Food Science

New Technique Could Supercharge Crop Production

Proteins inserted into tobacco plants improved yields by up to 20 percent

A 5,310-year-old corn cob.

Lend Me Your Ears: A Tale of Evolution From a 5,310-Year-Old Corn Cob

Corn has come a long way since its grassy beginnings

With some seed money from her grandparents, Alina Morse started her very own business.

Meet the 11-Year-Old Who Invented a Healthy Lollipop

Made with plant-derived sugar alternatives, Alina Morse's Zollipops help reduce the risk of cavities

Mmm, science.

Science Explains Why Chocolate Should be Savored, Not Scarfed

And other molecular secrets to digest while you're digesting

Heavy drinking can cause brain changes that make you want to drink more.

How a Genetically Engineered Virus Could Help the Brain Fight Alcohol Cravings

Heavy drinking can change the brain to make cravings worse. Can gene therapy change it back?

This golden goodness relies on a mathematical concept known as the silver ratio.

Using Math to Build the Ultimate Taffy Machine

A mathematician dives into taffy-pulling patents to achieve optimum confection creation

In search of distinctly American beer hops.

Wacky, Wonderful, Wild Hops Could Transform the Watered-Down Beer Industry

The diversity of hops reflects a diversity of tastes and traditions that are part of an extraordinary evolution in beer

Have burned wasteland, will grow.

Hungry for Morel Mushrooms? Head to Yosemite

It turns out that the shriveled shrooms love forests ravaged by fire

The coffee foam

How to Clean Water With Old Coffee Grounds

Italian researchers have figured out how to turn spent coffee grounds into a foam that can remove heavy metals from water

Bagels always have just one hole, making them useful for illustrating one of topology's core concepts. Also, they are delicious.

Nobel Physics Prize Goes to Exploration of Exotic Matter, Explained in Bagels

Winners probed superconductors and superfluids, launching the ongoing hunt for strange phases of matter

“I’m not drunk, YOU’RE drunk”

People Feel More Tipsy if Their Friends Are Already Drunk

Understanding perceived levels of intoxication could help cities combat disorderly conduct

How badly do you want those fries?

What Does Science Say About the Five-Second Rule? It’s Complicated

The real world is a lot more nuanced than this simple rule reflects

A Starchy Sixth Sense Could Explain Why Humans Love Carbs

Our tongues may be even more sensitive than once thought

The casein film can either be used as wrappers, like this, or it can be sprayed onto food.

Here's a Food Wrapper You Can Eat

Made from milk protein, it not only keeps food from spoiling, but it also could keep a lot of plastic out of landfills

Coffee Consumption Could Be in Your Genes

A new study shows a genetic variation in caffeine metabolism may lead some to drink a little less joe

Can scientists make cardboard diet food taste like the real deal?

Food Tasting Too Healthy? Just Add Scent

How scientists use smell to trick tastebuds—and brains

Scientists Have Found The Most Efficient Way to Hold a Coffee Mug

Drinking it is a different story

Cupping Isn't the Only Strange Tactic Olympic Athletes Use to Get a Boost

Those painful cupping "hickies" are only the start—athletes go to great lengths to gain an edge

A 3D printed dish made with the lab's printer

3D Print Your Own Breakfast

A team of researchers at Columbia University has developed a 3D food printer capable of printing and cooking multiple ingredients at one time

Haiqiang Chen tests his UV oven at the University of Delaware

Summer Produce Could Last Longer With These Five New Technologies

Scientists seek solutions to slow the inevitable process of decomposition

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