Food Science
Melt-Proof Chocolate, 3D Printed Gummies and Other Fascinating Candy Patents
Just in time for Valentine's Day, a quick look at some of the world's most fascinating confectionery innovations
This Company Just Ditched Artificial Food Dyes
The food of the future won’t necessarily look less fake—but its ingredient list might
This Biotech Company Is Growing Meatballs in a Lab
In just a few years, lab-grown meat might make it to the market
Describe Your Coffee With Science
There's an art—and a lot of science—to a consistent cup of coffee
Making Sugar Twice as Sweet
An Israeli startup has invented a process to coat inert particles with sugar molecules, tricking the tongue into thinking food is sweeter
Here’s What Happens When You Age Whisky
Hint: The barrel really does matter
A Brief History of Cranberries
Pucker up: Thanksgiving (and plenty of cranberry sauce) is almost here
Chocolate Fountains are Great for Physics Lessons
Delicious, delicious physics
Five Ways to Start Eating Insects
The idea may be hard to swallow, but crickets and mealworms will likely be part of our sustainable food future
Five Ways to Reinvent Traditional Thanksgiving Dishes
Why have plain old pumpkin pie when you could be eating a pumpkin-filled chocolate balloon?
Five Things to Know About the Genetically Engineered Salmon Approved by the FDA
Sustainable seafood or "Frankenfish"?
Soon, Guinness Will Be Vegan
The Irish brewery will no longer use fish bladders to make its beer
Strange Foods of the Future: The Planet Can Stomach Them, But Can You?
These unusual delicacies could become the staple foods of the future
The Secret to Growing the World's Largest Pumpkin
From special seeds to helpful fungi, creating a monster takes more than just sunlight and soil
What Do the Most Innovative Chefs Keep in Their Fridges?
A new book gives a peek inside the home refrigerators—and minds—of some of Europe's top culinarians
Inner-City Farmers May Have Toxic Soil on Their Hands
Lead is a particular risk as people try to turn potentially contaminated urban sites into productive and sustainable farms
Adding Faint Scents to Healthy Food Could Make it Taste Better
Scents of salty food may be all it takes to make low-salt items delicious
There's No Stopping The Craft Beer Craze
How innovations in the craft brewing industry have changed (and improved) our taste in beer
Wine Gets Some of Its Unique Flavors From Regional Microbes
Small genetic differences in a single species of yeast produce distinct mixes of chemicals that contribute to terroir
Seven of the Most Extreme Milks in the Animal Kingdom
A lactation expert breaks down why rhinos, rabbits and even pigeons produce their own special blends for babies
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