Food Science
Smart Toilets and Licking Rocks: Ig Nobel Prizes Celebrate Strange Scientific Achievements
Winning research projects reanimated dead spiders and examined how anchovy sexual activity influences ocean mixing
The Next Superfoods May Come From Australia
But Indigenous people—who stand to benefit the most from the commercialization of “bush tucker”—represent only 1 percent of the industry
How Far Will Salmon Swim for a Craft Beer?
Researchers in Oregon hope a surprising aroma will lure stray fish back to their home hatcheries
Empty Office Buildings Are Being Turned Into Vertical Farms
With office usage hovering near 50 percent of pre-pandemic levels, cities are putting the underutilized space to new use growing food
1,700 Bottles of Sparkling Wine Spent Six Months Beneath the Waters of the Norwegian Sea
The stash was submerged some 111 feet deep in temperatures as cold as 41 degrees Fahrenheit
The Decades-Long Struggle to Figure Out Whether Aspartame Is Bad for You
As groups within the World Health Organization are reviewing the artificial sweetner’s potential to cause cancer, take a look back at a hoax from the '90s
USDA Approves First Lab-Grown Chicken in the United States
Two companies have received the green light to produce and sell chicken they have cultivated from cells
Move Over, Freeze-Dried Fruitcake—Here's the Latest in Astronaut Food
Eight companies developing next-generation space meals have advanced to the final round of competition in a contest co-sponsored by NASA
Sick Workers Connected to 41 Percent of Food Poisoning Outbreaks, CDC Reports
Paid sick leave policies could reduce the risk of spreading disease, notes the agency
Scientists 3D Printed a Slice of Cake
The seven-ingredient recipe shows potential for the future of making food with this technology, researchers say
Scientists Are Injecting Alligator Genes Into Catfish
The technique could help prevent infections in the millions of pounds of farmed catfish raised for human consumption
The Seesawing History of Fad Diets
Since dieting began in the 1830s, the ever-changing nutritional advice has skimped on science
How Saliva Changes the Flavor of Food
The liquid impacts how we perceive taste and can influence what we choose to eat
Shrinking Pollinator Populations Could Be Killing 427,000 People Per Year
New research explores the relationship between human health and crop loss due to pollination deficits around the world
Elusive Yeast That Gave Rise to Lagers Found in Europe for the First Time
Students in Ireland discovered the ancestral fungus in the soil on their university's campus
Unearthing the Original Mediterranean Diet
An archaeologist works to find out how much fish ancient Greeks ate
This 12-Year-Old Designed a Water Bottle You Can Eat
After seeing plastic polluting her favorite beaches year after year, Madison Checketts decided it was time to do something about it
The Science Behind Your Cheese
The food is not just a tasty snack—it’s an ecosystem
Perennial Rice Could Raise Yields and Cut Costs
These plants that grow back year after year show promise, but they are not a silver bullet
The Ten Best Books About Food of 2022
From cookbooks to memoirs to food history, these ten titles will fill you up
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