Natural Sciences
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
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
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
How Hot is That Pepper? How Scientists Measure Spiciness
How does the Scoville Scale rate the relative spiciness of a chili pepper?
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
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
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
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
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
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
The Peas that Smelled the Leaky Pipe
In 1901, a 17-year-old Russian discovered the gas that tells fruits to ripen
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?
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
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
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
What Does Sweetness Sound Like?
Lab experiments show that we associate different sounds with different flavors, and that sounds influence how foods taste
Sipping From a Skull
Archaeologists may have found the earliest examples of human skull cups
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
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
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