Food Science

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

Dive into a Pool of Sprinkles at the Museum of Ice Cream in New York

Grab your spoons—this delicious popup will melt in a month

Evaporated cane juice is just plain sugar, says the FDA.

How to Spot Added Sugars

It's all in the wording

Japanese-style katsu curry

Sadly, Eating Curry Probably Won't Keep You From Going Bald

A new survey sponsored by wigmakers equates correlation with causation

Right: Photograph during excavation exhibiting excellent dry preservation of plant remains Left: A well-preserved, desiccated barley grain found at Yoram Cave.

After 6,000 Years of Farming, Barley Is Still (More or Less) the Same

Talk about an ancient grain

Give Me a Drink, HAL: Artificial Intelligence Helps Design New Beer

IntelligenceX uses AI to guide its brewmaster's tweaks

The Brain-Freezing Science of the Slurpee

More than 60 years ago, a broken soda fountain led to this cool invention

Why the Humble Sweet Potato Won the World Food Prize

Researchers are helping to fight malnutrion and childhood blindness in Africa with new varieties of starchy, orange-fleshed sweet potatoes

Think twice before digging in.

The FDA Just Declared War on Cookie Dough

Goodbye sweet spoons, hello food safety

Fraises Des Bois, the Best Strawberry You’ve Never Had

Supermarket strawberries are big, perfectly red, perfectly heart-shaped, and perfectly flavorless—at least compared with what they could be

Screwworm Fly larva

Researchers Studying "Teen Sex" and Flesh-Eating Maggots Win 2016 Golden Goose Awards

Both quirky and important, these studies went against the grain

The Contentious History of the Cherry Tomato

The salad topper has a long and fraught history

A Brief History of Bog Butter

Turf cutters in Ireland regularly find chunks of butter deep in the nation's peat bogs. What is the stuff doing there?

La Cité du Vin.

Bordeaux’s New Wine Museum Is Open for Business

The “City of Wine” is a vino lover’s amusement park

Fake Blood and All, the Next-Gen Veggie Burger Is Set to Debut at Whole Foods

With creations of pea proteins and beet pulp, Beyond Meat hopes to mimic beef as closely as possible

New Report Says Genetically Engineered Crops Are Safe—But It's Complicated

The National Academies of Science looked at over 900 studies on GMOs. Here are the five things you need to know

Australians Make Beer Out of Belly Button Lint

Melbourne's 7 Cent Brewery will debut a Belgian-style Witbier later this month brewed using yeast strains cultivated from its founders' navels

German beers have been under strict rules for 500 years.

Celebrating 500 Years of German’s Beer Purity Law

Germany's treasured—and controversial—rule has a fascinating past and an uncertain future

Is yogurt the elixir of longevity? Not exactly.

A Science Lecture Accidentally Sparked a Global Craze for Yogurt

More than a century ago, a biologist’s remarks set people searching for yogurt as a cure for old age

Cacao beans drying in the Dominican Republic

The Secret Behind Your Favorite Coffee Could Be Yeast

Researchers find three unique strains of yeast that help ferment coffee and cacao beans and may give the treats their unique flavors

Page 16 of 22