Food Science
Why Would Cooling Rice Make it Less Caloric?
Scientists suggest a new way to prepare rice that they say could help slow the worldwide obesity epidemic
Ask Smithsonian: Why Do We Love Junk Food So Much?
The jury is still out, but some are suggesting that sodas, chips and fries trick the brain into thinking no calories were consumed
The Weird World of Standard Reference Materials, From Peanut Butter to Whale Blubber
Get the full story behind a $761 jar of peanut butter and other exorbitantly priced everyday objects used by scientists
What Physics Tells Us About Making the Perfect Chocolate
Like carbon, the treat can take on many crystalline forms, so a master chocolatier must know how to temper it in just the right way
How to Save the Chocolate Tree Without Sacrificing Flavor
Demand, disease and climate change are threatening cocoa, but a new breed of clones could keep the treat abundant and tasty
You Wouldn't Have Chocolate Without Invisible Flies and Extreme Yeast
It takes a wild and temperamental menagerie to bring the beloved candy to store shelves. Bon appétit!
Eight Innovators to Watch in 2015
From food science and robotics to solar tech and sustainable architecture, these folks are poised to do big things
The Science of Why Champagne Pops
The American Chemical Society takes a look at the science of champagne
Truffles Have a THC-like Substance in Them
This produces a euphoric smell that likely evolved as a way to trick animals into eating them
Five Animal Products Scientists Can Now Grow In a Lab
In early experiments, scientists are growing meat in vitro and bioengineering yeast for dairy
Can This Berry Solve Both Obesity and World Hunger?
At a playful café in Chicago, chef Homaro Cantu is experimenting with miracle fruit, a West African berry that makes everything a little sweeter
Why Are You a Picky Eater? Blame Genes, Brains and Breast Milk
The complicated science behind picky eating is giving experts plenty of food for thought
Chinese Chickens May Have Been Domesticated 10,000 Years Ago
Bones found in ancient farming sites are lending insight into the origins of our favorite fowl
Physicists Explain Why Coffee Is More Prone to Spills Than Beer
It all comes down to the foam
We're Running Out of Chocolate
We're eating so much chocolate that plants can't keep up
This Artist Makes E. coli-Shaped Popsicles
For those who prefer plants to pathogens, there's popsicle cacti, too
How to Grow a Giant Pumpkin
Science!
Plants Can Sense When Insects Are Eating Them
Plants can sense munching vibrations that insects make, and respond accordingly with heightened defenses
The Science of Why Toothpaste Makes Food Taste Funny
Blame toothpaste's foaming action
Instead of Growing Meat in a Lab, Why Not Make It Out of Plants?
"Plant blood" is the secret behind the I-can't-believe-it-isn't-meat company, Impossible Foods
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