Food Science

Fungi and bacteria play a big part in shaping the flavor and texture of cheese.

The Science Behind Your Cheese

The food is not just a tasty snack—it’s an ecosystem

Rice is a major staple crop around the world.

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

This year's titles include Watermelon and Red Birds, To Boldly Grow, Budmo! and Diasporican.

The Best Books of 2022

The Ten Best Books About Food of 2022

From cookbooks to memoirs to food history, these ten titles will fill you up

Chicken nuggets made from lab-grown meat in Singapore, the only country where lab-grown meat can currently be sold. 

Lab-Grown Meat Is Safe to Eat, FDA Says

The “no kill” product cultivated from animal cells has only small regulatory hurdles left before it can be sold in restaurants

Under the right conditions, researchers say, some crop yields could increase by 50 percent or more.

Is Hacking Photosynthesis the Key to Increasing Crop Yields?

It’s an agricultural moonshot, but scientists hope to make plants like corn, wheat and barley as heat and drought resistant as cactus

Researchers analyzed teeth from a carp-like fish.

New Research

Early Humans May Have Cooked Fish 780,000 Years Ago

New research adds to the debate about when humans began cooking with fire

Cows produced more saliva and snot, were wobbly on their feet and moved their tongues around a lot after eating high-cannabinoid hemp.

Cows That Ate Hemp Produced Milk With THC and CBD

New research adds insights to the debate over using industrial hemp as livestock feed

The 6,000-year-old watermelon seeds from Uan Muhuggiag (left) border a child eating a modern watermelon.

Why Prehistoric Herders Didn't Spit Out Their Watermelon Seeds

Thousands of years ago, Saharans ate the kernels before the fruit became sweet

Truffles have spread around the world, including to countries in South America.

How Truffles Took Root Around the World

For centuries, the wild delicacy grew only in Europe. But improved cultivation techniques have enabled the pricey fungus to be farmed in new places.

An experimental vineyard at Cornell AgriTech’s McCarthy Farm in Geneva, New York, where researchers are studying hybrid grapes

Are Hybrid Grapes the Future of Wine?

Scientists, growers and winemakers are working with experimental varieties to adapt to the effects of climate change

A vendor displays chili peppers at a local market in India. 

Why Do Some Humans Love Chili Peppers?

An anthropologist traces the origins and paths of one of his favorite kinds of plants

Breadfruit grows on trees.

Is Breadfruit the Climate Change-Proof Food of the Future?

New research suggests it will fare better than our current staple crops under warming conditions

As the North Carolina farmed oyster industry grows, advocates hope to fuel consumer demand and build the industry’s profile with a tourism “trail.”

North Carolina's Oyster Trail Aims to Give the Farmed Shellfish Industry a Boost

In the tradition of wine and ale trails, the state’s new tourism offering highlights restaurants, farms, festivals and markets

Bluu Seafood is preparing for regulatory approval processes for its cell-cultured fish products in Asia, the United States, the United Kingdom and the European Union.

Lab-Grown Fish Sticks Are Coming

Berlin-based Bluu Seafood revealed fish sticks and fish balls made from cells cultured in a lab, without killing any real fish

Based on the remnants left on pottery fragments, researchers can say northern Europeans have been drinking milk for 9,000 years.

Why Did Europeans Evolve Into Becoming Lactose Tolerant?

Famine and disease from millennia ago likely spurred the rapid evolution of the trait on the continent

A family-owned coffee farm in Adjuntas, Puerto Rico, Hacienda Tres Ángeles teaches visitors about the coffee making process from “crop-to-cup.”

How Puerto Rico Became One of the Caribbean's Top Agritourism Destinations

Across the island, certified sites invite both travelers and local residents to experience farming practices and traditions firsthand

The female pandanus plant of the Asia Pacific region produces a vitamin- and potassium-rich pineapple-like fruit.

Good News

Eight Superfoods That Could Future-Proof Our Diet

These climate-resilient crops could find more prominent placement on our plates in the next few decades

Fresh copi on ice

Can Rebranding Invasive Carp Make It More Appealing to Eat?

Illinois is giving the problematic fish a new name—copi—in hopes of tempting more diners to chow down

Royal kombu (aka sugar kelp) harvested from the Netherlands’ first organic seaweed farm enriches and flavors the Dutch Weed Burger’s soy-chip-based patty.

Innovation for Good

Is Seaweed the Next Big Alternative to Meat?

From kelp burgers to bacon of the sea, sustainable food entrepreneurs are innovating to charm hungry omnivores

There's more than meets the eye going on when someone pops a bottle of bubbly.

What Really Happens When You Pop Champagne, According to Science

Researchers now have a clearer picture of the supersonic shock waves that form when carbon dioxide escapes from a bottle of bubbly

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