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Food Science

Cool Finds

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?

La Cité du Vin.

Cool Finds

Bordeaux’s New Wine Museum Is Open for Business

The “City of Wine” is a vino lover’s amusement park

Cool Finds

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 Research

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

Cool Finds

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

German beers have been under strict rules for 500 years.

Celebrating 500 Years of German’s Beer Purity Law

Germany’s treasured—and controversial—rule has a fascinating past and an uncertain future

Is yogurt the elixir of longevity? Not exactly.

A Science Lecture Accidentally Sparked a Global Craze for Yogurt

More than a century ago, a biologist’s remarks set people searching for yogurt as a cure for old age

Cacao beans drying in the Dominican Republic

New Research

The Secret Behind Your Favorite Coffee Could Be Yeast

Researchers find three unique strains of yeast that help ferment coffee and cacao beans and may give the treats their unique flavors

Cool Finds

Chow Down on a Plastic-Eating Fungus

Plastic trash could have a delicious future

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

Soon, the garish colors of M&Ms will take a more natural turn.

Trending Today

This Company Just Ditched Artificial Food Dyes

The food of the future won’t necessarily look less fake—but its ingredient list might

Could meatballs like these one day be made in a lab?

New Research

This Biotech Company Is Growing Meatballs in a Lab

In just a few years, lab-grown meat might make it to the market

A new flavor wheel groups together different flavor attributes of coffee.

Cool Finds

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

Cool Finds

Here’s What Happens When You Age Whisky

Hint: The barrel really does matter

Trending Today

A Brief History of Cranberries

Pucker up: Thanksgiving (and plenty of cranberry sauce) is almost here

Study co-author Adam Townsend examines his research subject.

New Research

Chocolate Fountains are Great for Physics Lessons

Delicious, delicious physics

Fried insects, anyone?

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?

Trending Today

Five Things to Know About the Genetically Engineered Salmon Approved by the FDA

Sustainable seafood or “Frankenfish”?

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