Food

Why Do We Still Have Morse Code and More Questions From Our Readers

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Zut alors! Up to 36 tons of plastic debris is removed from the Seine each year.

France Waves "Au Revoir" to Plastic Tableware

If it doesn't come from biological sources, the country's new motto is "just say <i>non</i>"

The male brown widow spider may not be as unlucky in love as we once thought.

Male Widow Spiders Prefer Younger Ladies—So They Don’t Get Eaten

This strategy means they live to mate again, upending assumptions about these arachnids

A Louisiana staple, boudin can be bought at grocery stores, roadside stands and homegrown shops like Bayou Boudin and Cracklins in Breaux Bridge.

Find Out Why Boudin Is Louisiana's Most Famous Sausage

The state is studded with shrines to the rice-filled pork treat

A 3,000-year-old clay pot with cheese residue found burnt to the bottom.

Archaeologists Find Ancient Pot With Traces of 3,000-Year-Old Burnt Cheese

This ancient mishap gives researchers a peek into Bronze Age life

Inside Hong Kong’s Annual Milk Tea Competition

Empress Green is a 4,500-square foot urban farm located at Urby Staten Island, a 900-apartment complex in New York City.

Meet the Woman Who Runs NYC's First Commercial Farm in a Residential Development

Wouldn't it be great if all apartment complexes came with an urban farm?

Sugar companies have gotten themselves in a sticky situation.

Sugar Study Draws Attention to Food Industry’s Sour Secret

Food industries have long opened their wallets to snag a piece of the science pie

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

Reports found that critically endangered largetooth sawfish are sometimes passed off as shark in some fish markets.

Fish Industry On the Hook for Rampant Mislabeling of Species

A new report identifies rampant fraud in the seafood industry

A Starchy Sixth Sense Could Explain Why Humans Love Carbs

Our tongues may be even more sensitive than once thought

Why Syrian Bakers Are Still Making Bread in Spite of the Civil War

Bakers are going to great lengths to preserve a little bit of normalcy

How did this double 'r' become so prevalent?

It’s Sherbet, Not Sherbert, You Dilettantes

The frozen treat has been mispronounced by generations of Americans

Gas or charcoal? It's the perpetual debate. And despite many grilling advances, many still prefer good old fashioned charcoal.

The Story of the Weber Grill Begins With a Buoy

When metalworker George Stephen, Sr. put two halves of a buoy together, he didn't know he was making a charcoal grill that would stand the test of time

The U.S. Government Is Buying Tons of Eggs and Cheese

A Depression-Era program is helping bail out America’s egg and dairy farmers

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

One of 5,200 wine labels from Maynard Amerine's collection

Help Crowdsource the History of Wine

The University of California, Davis, is looking for online volunteers to help catalog and describe 5,200 wine labels

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

West acropolis at the Maya site of Yaxchilan, in Southern Mexico.

Ancient Maya Bloodletting Tools or Common Kitchen Knives? How Archaeologists Tell the Difference

New techniques for identifying the tools of sacrifice sharpen our understanding of the ritual

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

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