Food Science
Scientists Have Found The Most Efficient Way to Hold a Coffee Mug
Drinking it is a different story
Cupping Isn't the Only Strange Tactic Olympic Athletes Use to Get a Boost
Those painful cupping "hickies" are only the start—athletes go to great lengths to gain an edge
3D Print Your Own Breakfast
A team of researchers at Columbia University has developed a 3D food printer capable of printing and cooking multiple ingredients at one time
Summer Produce Could Last Longer With These Five New Technologies
Scientists seek solutions to slow the inevitable process of decomposition
Dive into a Pool of Sprinkles at the Museum of Ice Cream in New York
Grab your spoons—this delicious popup will melt in a month
How to Spot Added Sugars
It's all in the wording
Sadly, Eating Curry Probably Won't Keep You From Going Bald
A new survey sponsored by wigmakers equates correlation with causation
After 6,000 Years of Farming, Barley Is Still (More or Less) the Same
Talk about an ancient grain
Give Me a Drink, HAL: Artificial Intelligence Helps Design New Beer
IntelligenceX uses AI to guide its brewmaster's tweaks
The Brain-Freezing Science of the Slurpee
More than 60 years ago, a broken soda fountain led to this cool invention
Why the Humble Sweet Potato Won the World Food Prize
Researchers are helping to fight malnutrion and childhood blindness in Africa with new varieties of starchy, orange-fleshed sweet potatoes
The FDA Just Declared War on Cookie Dough
Goodbye sweet spoons, hello food safety
Fraises Des Bois, the Best Strawberry You’ve Never Had
Supermarket strawberries are big, perfectly red, perfectly heart-shaped, and perfectly flavorless—at least compared with what they could be
Researchers Studying "Teen Sex" and Flesh-Eating Maggots Win 2016 Golden Goose Awards
Both quirky and important, these studies went against the grain
The Contentious History of the Cherry Tomato
The salad topper has a long and fraught history
A Brief History of Bog Butter
Turf cutters in Ireland regularly find chunks of butter deep in the nation's peat bogs. What is the stuff doing there?
Bordeaux’s New Wine Museum Is Open for Business
The “City of Wine” is a vino lover’s amusement park
Fake Blood and All, the Next-Gen Veggie Burger Is Set to Debut at Whole Foods
With creations of pea proteins and beet pulp, Beyond Meat hopes to mimic beef as closely as possible
New Report Says Genetically Engineered Crops Are Safe—But It's Complicated
The National Academies of Science looked at over 900 studies on GMOs. Here are the five things you need to know
Australians Make Beer Out of Belly Button Lint
Melbourne's 7 Cent Brewery will debut a Belgian-style Witbier later this month brewed using yeast strains cultivated from its founders' navels
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