Natural Sciences

None

Can Chemistry Make Healthy Foods More Appealing?

Making healthy foods like tomatoes more palatable may increase our desire to eat these foods while decreasing our gravitation towards sugary snacks

Black rum, charred orange and allspice.

How Does McCormick Pick the Top Flavors of the Year?

Ten years ago, the spice company identified chipotle as a taste on the rise. They're back at it again with new predictions for 2013

Made from vinyls and plastics, these fake foods on display in Japan aren’t the only fakes around.

Don’t Get Duped: Six Foods That Might Not Be The Real Deal

Colored sawdust instead of saffron? Corn syrup instead of honey? It's all in the newly updated USP Food Fraud Database

None

How Hot is That Pepper? How Scientists Measure Spiciness

How does the Scoville Scale rate the relative spiciness of a chili pepper?

None

Why Peanut Butter is the Perfect Home for Salmonella

A food safety expert explains the scientific reasons why salmonella outbreaks in peanut butter—like the one earlier this week—are so common

None

The Science of Good Cooking: Tips From America’s Test Kitchen

The newest book from Christopher Kimball and company pairs good food with good science

Black swifts, with their preference for nesting on steep, wet, cold rock faces, are among the most enigmatic birds in North America.

What is North America’s Most Mysterious Bird?

Nesting behind waterfalls and in caves, the rarely seen black swift is only beginning to shed its secrets

Can a city’s pride in its tap water lead to pride in its most beloved delicacies?

Confidence in Water Leads to Confidence in Bagels

The latest look into the impact of New York's water supply on its bagels yields a new potential factor: pride

None

What the Heck is a Chork?

The new trend of modifying cutlery has a new look with the Chork, which combines the scandalous fork with age-old chopsticks

What puts the buzz in energy drinks?

Energy Drinks: Wassup With Supplements?

The effects of energy drink supplements like taurine, guarana and ginseng have been studied prolifically, and some of their benefits are rather surprising

None

The Peas that Smelled the Leaky Pipe

In 1901, a 17-year-old Russian discovered the gas that tells fruits to ripen

None

Meat is From Mars, Peaches are From Venus

It might be predictable that hamburger is considered a masculine food, but what about rabbit or orange juice?

None

What Sunken Sandwiches Tell Us About the Future of Food Storage

The sinking of the Alvin was an accident that demonstrated the promise of a novel food preservation method

Food books worth reading

Books on How To Get Pickled

Curious about the middle ground between fresh and rotten? These four books tell you how to preserve the fleeting tastes of spring

None

Eating Invasive Species to Stop Them?

The "if you can't beat 'em, eat 'em" strategy for controlling exotic species could backfire, a new analysis warns

Does what you are hearing affect how you taste?

What Does Sweetness Sound Like?

Lab experiments show that we associate different sounds with different flavors, and that sounds influence how foods taste

Skull cups from Gough's Cave

Sipping From a Skull

Archaeologists may have found the earliest examples of human skull cups

None

Pfizer’s Recipe for Pig Testicle Tacos

Corporate cookbooks occupy a unique place in the kitchen, and they exhibit corporate America's attempt to establish societal norms

Black Lobster and the Birth of Canning

The canning innovation left another lasting impression: Foods are safe only when sterilized

None

Why We Have Sliced Bread

"Here is a refinement that will receive a hearty and permanent welcome," a reporter wrote of the best thing to hit grocery store shelves

Page 9 of 14