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What Does Science Say About the Five-Second Rule? It’s Complicated
The real world is a lot more nuanced than this simple rule reflects
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A Starchy Sixth Sense Could Explain Why Humans Love Carbs
Our tongues may be even more sensitive than once thought
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Here’s a Food Wrapper You Can Eat
Made from milk protein, it not only keeps food from spoiling, but it also could keep a lot of plastic out of landfills
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Coffee Consumption Could Be in Your Genes
A new study shows a genetic variation in caffeine metabolism may lead some to drink a little less joe
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Food Tasting Too Healthy? Just Add Scent
How scientists use smell to trick tastebuds—and brains
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Scientists Have Found The Most Efficient Way to Hold a Coffee Mug
Drinking it is a different story
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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
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A team of researchers at Columbia University has developed a 3D food printer capable of printing and cooking multiple ingredients at one time
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Summer Produce Could Last Longer With These Five New Technologies
Scientists seek solutions to slow the inevitable process of decomposition
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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
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Sadly, Eating Curry Probably Won’t Keep You From Going Bald
A new survey sponsored by wigmakers equates correlation with causation
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After 6,000 Years of Farming, Barley Is Still (More or Less) the Same
Talk about an ancient grain
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Give Me a Drink, HAL: Artificial Intelligence Helps Design New Beer
IntelligenceX uses AI to guide its brewmaster’s tweaks
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The Brain-Freezing Science of the Slurpee
More than 60 years ago, a broken soda fountain led to this cool invention
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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
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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
:focal(298x307:299x308)/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/42/5a/425a51a5-8470-4f92-bc59-4ebece7734ec/screwworm_larva.jpg)
Researchers Studying “Teen Sex” and Flesh-Eating Maggots Win 2016 Golden Goose Awards
Both quirky and important, these studies went against the grain
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The Contentious History of the Cherry Tomato
The salad topper has a long and fraught history
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