Food Science

Soon, the garish colors of M&Ms will take a more natural turn.

This Company Just Ditched Artificial Food Dyes

The food of the future won’t necessarily look less fake—but its ingredient list might

Could meatballs like these one day be made in a lab?

This Biotech Company Is Growing Meatballs in a Lab

In just a few years, lab-grown meat might make it to the market

A new flavor wheel groups together different flavor attributes of coffee.

Describe Your Coffee With Science

There's an art—and a lot of science—to a consistent cup of coffee

Making Sugar Twice as Sweet

An Israeli startup has invented a process to coat inert particles with sugar molecules, tricking the tongue into thinking food is sweeter

Here’s What Happens When You Age Whisky

Hint: The barrel really does matter

A Brief History of Cranberries

Pucker up: Thanksgiving (and plenty of cranberry sauce) is almost here

Study co-author Adam Townsend examines his research subject.

Chocolate Fountains are Great for Physics Lessons

Delicious, delicious physics

Fried insects, anyone?

Five Ways to Start Eating Insects

The idea may be hard to swallow, but crickets and mealworms will likely be part of our sustainable food future

Five Ways to Reinvent Traditional Thanksgiving Dishes

Why have plain old pumpkin pie when you could be eating a pumpkin-filled chocolate balloon?

Five Things to Know About the Genetically Engineered Salmon Approved by the FDA

Sustainable seafood or "Frankenfish"?

Soon, Guinness Will Be Vegan

The Irish brewery will no longer use fish bladders to make its beer

Samples of cultured meat grown in a laboratory are seen at the University of Maastricht on November 9, 2011. Scientists are cooking up new ways of sustainably feeding the world's hunger for resource-intensive foods like meat products.

Strange Foods of the Future: The Planet Can Stomach Them, But Can You?

These unusual delicacies could become the staple foods of the future

Giant pumpkins wait in line for their weigh-in at a 2014 competition in Kasterlee, Belgium.

The Secret to Growing the World's Largest Pumpkin

From special seeds to helpful fungi, creating a monster takes more than just sunlight and soil

What Do the Most Innovative Chefs Keep in Their Fridges?

A new book gives a peek inside the home refrigerators—and minds—of some of Europe's top culinarians

Mary Seton Corboy, founder of Greensgrow Farm in Philadelphia, took a Superfund site 20 years ago and turned it into a thriving urban oasis.

Inner-City Farmers May Have Toxic Soil on Their Hands

Lead is a particular risk as people try to turn potentially contaminated urban sites into productive and sustainable farms

Adding Faint Scents to Healthy Food Could Make it Taste Better

Scents of salty food may be all it takes to make low-salt items delicious

Craft beer sales grew by 17.6 percent last year compared to a rate of just 0.5 percent in overall beer sales.

There's No Stopping The Craft Beer Craze

How innovations in the craft brewing industry have changed (and improved) our taste in beer

What gives your local Chardonnay that je ne sais quoi? It just might be the regional microbes.

Wine Gets Some of Its Unique Flavors From Regional Microbes

Small genetic differences in a single species of yeast produce distinct mixes of chemicals that contribute to terroir

Milk is udderly fascinating.

Seven of the Most Extreme Milks in the Animal Kingdom

A lactation expert breaks down why rhinos, rabbits and even pigeons produce their own special blends for babies

For A Better-Tasting Tomato, Dip It In Hot Water Before Sticking It In The Fridge

A simple chemical trick could make supermarket tomatoes taste way better.

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