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Food Science

Researchers tracked children's reactions to particular food exposure when they were fetuses, newborns and then 3-year-olds.

Want to Avoid Having a Picky Eater? Start Exposing Your Kids to Veggies Super Early—in the Womb

In a new study, 3-year-olds who were repeatedly exposed to the taste of bitter kale as fetuses appeared to be less averse to the leafy greens’ scent than they were to a food smell they hadn’t experienced in utero

In laboratory experiments, house crickets groomed an antenna that had been touched by a hot soldering iron.

Can Insects Feel Pain? New Research Suggests That Crickets Do

Used for food, feed and research, the critters are among the most widely farmed bugs. The study authors say humans should work to reduce harm in insect farming, handling and experimentation

Indigenous communities in the Andes domesticated the potato between 6,000 and 10,000 years ago.

Potatoes Didn’t Just Feed Ancient Indigenous Communities in the Andes—the Tasty Tubers Also Reshaped People’s DNA

A new study finds that Indigenous Andeans living in what is now Peru have extra copies of a gene called AMY1, which helps the body digest starch

A pottery vessel analyzed for the study

New Research

Scientists Discover Microscopic Traces of Leaves, Seeds and Toxic Berries on Pots Used by Stone Age Cooks Thousands of Years Ago

Hunter-gatherers in Europe carefully selected ingredients and cooked complex foods, often pairing fish with specific plants, according to a new study

Around one-third of Americans take multivitamins, but researchers don't quite understand how they affect people's health.

Taking a Daily Multivitamin Might Slow Some Signs of Biological Aging, a New Study Suggests

Researchers don’t know how these modest changes at the cellular level relate to overall health

Manuel Díaz Cárdenas harvests the tender tips of his Salicornia plants.

As the Planet Warms, a Humble Sea Bean Is Proving to Be a Promising Superfood

Known as samphire, sea beans, glasswort or pickleweed, Salicornia thrives in high-saline environments, like coastal marshes, and has a lot of nutritional and medicinal properties

Researchers collected chimp urine from leaves and puddles on the forest floor in Uganda.

Wild Chimpanzees Love to Eat Boozy Fruit. Scientists Say the Proof Is in Their Pee

The work further hints that humans may have inherited our penchant for alcohol from our ape ancestors

Black soldier fly larvae grow in a high-tech facility at Innovafeed in Nesle, France. The company, which also has a facility in Decatur, Illinois, is the world’s largest producer of black soldier fly larvae.

Maggots Are an Incredibly Efficient Source of Protein, Which May Make Them the Next Superfood for Humans

Inexpensive to raise and insatiably hungry for trash, black soldier fly larvae are already on the menu for livestock, pets and, maybe soon, people

Crabs not yet at the molting stage are thrown back into the Venice lagoon.

Coastal Cities of Europe

Can Venice’s Iconic Crab Dish Survive Climate Change?

For more than 300 years, Italians have fried soft-shell green crabs, called moeche. But the culinary tradition is under threat

Spotted lanternflies have spread to nearly 20 states since 2014.

Bees Are Turning the Sticky-Sweet Secretions of Spotted Lanternflies Into Honey—and Some People Love the Smoky-Smelling Stuff

The invasive insects have been spreading across the United States for over a decade, leaving behind poop that bees are transforming into a less sweet, sometimes savory, honey

Smithsonian magazine's picks for the best books about food of 2025 include Good Things, Cellar Rat and We Are Eating the Earth.

The Best Books of 2025

The Ten Best Books About Food of 2025

From cookbooks to memoirs, these new titles will feed your hunger and leave you satisfied

The mold growing on batches of Bayley Hazen Blue cheese changed from green to white between 2016 and the present day.

Scientists Watch Fungi Evolve in Real Time, Thanks to a Marriage Proposal in a Cheese Cave

A new study pinpoints a disruption in a gene that made a beloved blue cheese’s rind go from green to white

Smoke from wildfires can cause off-putting, ashy flavors in wine.

Wildfires Are Ruining Your Favorite Wines. These Bacteria Might Be Able to Help

Microbes already growing on grape plants may help neutralize one of the compounds responsible for wildfire-exposed grapes’ off-putting flavors, new research suggests

The Scarlet Sunrise is a new, crack-resistant grape tomato variety developed by researchers at Rutgers University in New Jersey.

Researchers Just Developed a Tasty New Tomato Called the Scarlet Sunrise

The snackable grape variety is the brainchild of scientists at Rutgers University, who have spent more than a decade trying to produce a firm, crack-resistant fruit with a vibrant reddish-yellow color

A worker lowers a pump system into the water. The tube sucks in the berries and pulls them into a machine that separates the fruit from water, stems and debris. 

These Photos of Harvesting Cranberries Transform the Annual Ritual Into a Shimmering Spectacle

In eastern Massachusetts, flooded wetlands cover the landscape as farmers collect the crop that features on Thanksgiving tables nationwide

At the Neumark-Nord site in central Germany, researchers found the remains of at least 172 individual animals, including foxes, horses, big cats and an extinct species of rhinoceros.

New Research

Neanderthals May Have Been Running a Sophisticated ‘Fat Factory’ in Germany 125,000 Years Ago

New research suggests that they smashed animal bones into tiny pieces before boiling them to extract the high-calorie grease inside

Scientists are investigating the production of ancestral alkaloids by tomatoes in the Galápagos Islands.

Something Strange Is Happening to Tomatoes Growing on the Galápagos Islands

Scientists say wild tomato plants on the archipelago’s western islands are experiencing “reverse evolution” and reverting back to ancestral traits

New research suggests using a thin, sharp knife and cutting slowly could help prevent crying while cutting onions.

What’s the Best Way to Cut Onions Without Crying? New Research Suggests That Thin, Sharp Blades Are Key to Minimizing Tears

For a new study, physicists visualized and quantified the tear-producing droplets that get expelled from onions when they’re cut

Vanilla producer Bertrand Côme displays bound and dried vanilla beans for sale at his Réunion farm. The beans generally grow as long as 6 to 11 inches.

The Bittersweet Beginnings of Vanilla Cultivation Can Be Traced Back to the Far-Flung Isle of Réunion

A journey to the remote Indian Ocean island reveals the story behind the fragrant, delicious, ubiquitous spice—and the enslaved youth who made it a commercial success

Philadelphia children eating a "three-cent dinner" at school, featured in the 1913 book School Feeding: Its History and Practice at Home and Abroad

American Schools Have Been Feeding Children for More Than 100 Years. Here’s How the School Lunch Has Changed

A new exhibition in Philadelphia explores how nutritional science, technological advances and political debates shaped the foods on schoolchildren’s trays

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