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Food Science

Hangry like the wolf.

New Research

Being Hangry Is Real, But You Can Control It

Hunger elicits similar responses as emotions, but it only turns into “hanger” when people are already primed with negative feelings

New Research

Disgusting Things Fall Into Six Gross Categories

Open sores, body odors and other indicators of possible disease transmission top the list of things that gross us out

Those who hold out for the second marshmallow may come from more affluent households, and their future success is based on this economic advantage rather than sheer willpower

New Research

Why Delayed Gratification in the Marshmallow Test Doesn’t Equal Success

Socioeconomic status, family background amongst factors accounting for children’s varying levels of self-control

Grape breeding PhD student Laise Moreira collects flower tissue for analyzing sex trait in grapevine as part of the VitisGen2 project at the University of Minnesota Horticultural Research Center in Excelsior, MN.

The Quest to Grow the First Great American Wine Grape

Genetics might be the key to creating vineyards that both resist disease and don’t taste like skunk

How Ketchup Revolutionized How Food Is Grown, Processed and Regulated

The condiment really is the perfect complement to the American diet

Tooth-mounted sensor

This Tiny Tooth Sensor Could Keep Track of the Food You Eat

The tooth-mounted device can recognize glucose, salt and alcohol, and researchers hope it can one day detect much more

New Research

How Do Tiny Chicks Crack Out of Their Eggs?

The secret is in the egg shells’ nanostructure

This past fall, astronauts harvested Mizuna mustard, Waldmann's green lettuce and Outredgeous red romaine lettuce from the Veggie plant growth chamber on the International Space Station.

Future Con

If Humans Want To Colonize Other Planets, We Need To Perfect Space Cuisine

At this year’s Future Con, researchers will describe a future of food in space that is anything but bland

Scientists have created a hoppy beer without hops.

Scientists Brew a Hoppy Beer Without the Hops

Hops are expensive and require lots of water to grow, so researchers tried to recreate the distinctive taste

Your Low-Calorie Sweetener Could Be Making You Fat

There are several ways that consuming artificial sweeteners might contribute to obesity

Thanks to its neutral taste, cricket flour hides well in oatmeal and baked goods. But a Canadian grocery chain isn't hiding its unusual ingredient: it's putting a picture of a cricket on its logo.

Why Canada Wants You to Know You’re Eating Crickets

In some countries, insects may finally be getting their due as affordable, nutritious protein sources

The home bioreactor in its intended environment. It also provides light for herbs.

In the Future, Will We Be Growing Fruit in Home Bioreactors?

A team of molecular biologists wants you to forget about strawberries and, instead, take “cell jam” for a whirl

Bulgogi is a classic Korean dish of thinly sliced, marinated beef.

A Brief History of Bulgogi, Korea’s Most Delicious Export (Recipe)

And how you can get some of the tender, marinated beef stateside

The fruit that bursts with contradictions.

The Toxic Rise of the California Strawberry

Growing this popular fruit year-round has long relied on harmful chemicals. Is there another way?

ReGrained grains and bars

Would You Eat Food Made With “Trash”?

An increasing number of food companies are using food normally destined for the dumpster, and a new study shows eco-minded consumers don’t mind a bit

Stay cozy!

Marshmallow-Topped Hot Chocolate Will Keep You Warm This Long Solstice Night

Marshmallows and hot chocolate each have a long history, but their union only dates back about a century

New Research

The Physics Behind the Layers in Your Latte

Layered lattes are a cool trick, but the science of why it happens could help in manufacturing and even studying the ocean

A federal tea taster at work.

The FDA Used to Have People Whose Job Was to Taste Tea

Literally, that was it

What a Vice President of the Humane Society Has To Say About Lab-Grown Meat

In a new book, Paul Shapiro describes clean meat as a promising alternative to industrial-scale farming

The Ten Best Science Books of 2017

These books not only inspired awe and wonder—they helped us better understand the machinations of our world

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