Food Science

Coffee leaves cultured in laboratory conditions produced a brewed batch that smelled and tasted like the real deal.

Lab-Grown Coffee Passes Taste Test

Finnish researchers brew batch using a bioreactor for a more sustainable, climate-conserving java crop

Can a machine be taught to understand the plant world?

Innovation for Good

Is This Weed-Spotting, Yield-Predicting Rover the Future of Farming?

The robot, developed by Alphabet Inc.'s X, will make its public debut at the Smithsonian

Scientists recreated the famous beef, which is prized for its fat marbling, or sashi.

Innovation for Good

Scientists Create First 3-D Printed Wagyu Beef

The cultured cut matches the texture and marbling of the famous Japanese meat

Transplanting a human protein, known for promoting growth, into crops may engender larger, heavier and more bountiful plants.

Innovation for Good

Researchers Transfer a Human Protein Into Plants to Supersize Them

While a promising route to boosting crop yields, experts say more work needs to be done to understand why the tweak works

Neither the FDA nor the researchers would identify the brands tested for the study. They also are not advocating that pet owners discontinue using dog foods containing peas at this time.

Are Peas in Common Dog Foods Contributing to Canine Heart Disease?

At this time, the FDA is not advocating that pet owners discontinue using any specific brand. But studying legumes may lead scientists to the root cause

From forests to fish to flakes of snow, the science behind ice cream reaches beyond the cone.

Smithsonian Voices

The Strangely Scientific Endeavor of Making Ice Cream

Ice cream's texture is the result of the same processes that govern concepts like forest recovery, rock formation and sub-zero survival in animals.

Whether your steaks are thick or thin, research can help you grill for optimum flavor.

The Science Behind Grilling the Perfect Steak

Want to learn how cooking transforms beef’s flavor? Meat scientists have the answers.

Western lowland gorilla Moke eating a snack

Smithsonian Voices

The Science Behind the Snacks Animals Eat

Meals to please the palates of giant pandas, flamingos and fishing cats

Currently, single-use plastics lose 95 percent of their value after use, causing a $110 billion loss to global markets every year.

Innovation for Good

Plastic Waste Can Be Transformed Into Vanilla Flavoring

Researchers used microbes to convert plastic waste into the chemical additive

New genetic research finds that the Kordofan melon (pictured), native to Sudan, is the watermelon's closest wild relative.

Researchers Uncover the Watermelon's Origins

A Sudanese plant called the Kordofan melon is the watermelon's closest wild relative, according to a new study

Freshly gathered truffles at Burwell Farms are the fruit of
a bold collaboration—and a proprietary cultivation technique.

Has the American-Grown Truffle Finally Broken Through?

These delicacies, harvested in an experiment in North Carolina, have food-lovers and farmers ravenous for more

Researchers created a new pasta shaping technique that allowed this noodle to transform from a straight to curlicue after seven minutes in boiling water.

Innovation for Good

Mighty Morphing 'Flat-Pack' Pasta Changes Shape in Boiling Water

The new noodle could save packaging materials by eliminating airspace inside food cartons

British schoolchildren dig into a lunch of fish sticks in 1974. Since its debut in 1953, the frozen food has proved to be a hit among kids and adults, owing to its palatability, low cost, and convenience.

The Surprising Success Story of Fish Sticks

The 1950s convenience food has enjoyed a winning streak—no less so than during the Covid-19 pandemic

If cats and dogs made up their own country, they would rank fifth in terms of meat consumption.

We Won't Be the Only Ones Eating Lab-Grown Meat—Our Pets Will Too

Pet food companies are looking to the future with cell-cultured meat

The newly rediscovered species, Coffea stenophylla, has black fruit or cherries surrounding its "beans" which are actually seeds. Plant researchers are excited by the species' tolerance of higher temperatures and desirable flavor characteristics.

New Research

Rediscovered Coffee Species Boosts Crop's Climate Resilience Without Sacrificing Taste

The rare, wild species was well-received by taste-testers and can grow in much higher temperatures than the most commonly cultivated varieties

Paper packets are filled with pea seeds.

How to Germinate Seeds for Your Garden Using an Instant Pot

Hack your way to planting success with the popular kitchen appliance

Across the globe, culling has become the default strategy for the egg industry to eliminate the unwanted hatchlings.

Can New Technologies Eliminate the Grim Practice of Chick Culling?

As the U.S. egg industry continues to kill male chicks, scientists are racing to develop accurate and affordable ways to sex a chick before it hatches

Sea beans, otherwise known as sea asparagus and pickleweed, belong to the genus Salicornia, marsh plants that thrive in salty soils.

How One Farmer Is Introducing Americans to Sea Beans

In Charleston, South Carolina, Heron Farms is attempting to grow a gangly, salt-tolerant plant in the face of sea level rise

Researchers in France are testing which fish eggs are best suited to being launched to the moon. So far, European seabass are among the leaders.

Could Astronauts Rear Fish on the Moon?

Researchers in France aim to boldly farm fish where no one has farmed fish before

Regenerative farming, which centers on building soil health, is one promising pathway for decreasing agriculture’s carbon footprint.

To Meet Ambitious Emissions Goals, Large Food Companies Are Looking to Lock Carbon in Soil

But the logistics of moving farmers in their supply chains to regenerative agriculture practices can be complicated

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