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Food Science

Trending Today

Soon, Guinness Will Be Vegan

The Irish brewery will no longer use fish bladders to make its beer

Samples of cultured meat grown in a laboratory are seen at the University of Maastricht on November 9, 2011. Scientists are cooking up new ways of sustainably feeding the world's hunger for resource-intensive foods like meat products.

Age of Humans

Strange Foods of the Future: The Planet Can Stomach Them, But Can You?

These unusual delicacies could become the staple foods of the future

Giant pumpkins wait in line for their weigh-in at a 2014 competition in Kasterlee, Belgium.

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

Mary Seton Corboy, founder of Greensgrow Farm in Philadelphia, took a Superfund site 20 years ago and turned it into a thriving urban oasis.

Age of Humans

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

Cool Finds

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

Craft beer sales grew by 17.6 percent last year compared to a rate of just 0.5 percent in overall beer sales.

There’s No Stopping The Craft Beer Craze

How innovations in the craft brewing industry have changed (and improved) our taste in beer

What gives your local Chardonnay that je ne sais quoi? It just might be the regional microbes.

New Research

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

Milk is udderly fascinating.

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

New Research

For A Better-Tasting Tomato, Dip It In Hot Water Before Sticking It In The Fridge

A simple chemical trick could make supermarket tomatoes taste way better.

New Research

Is Chocolate Milk the Next Sports Drink?

It all comes down to cows

New Research

A New Cooking Oil Can Be Reused 80 Times

Could it make for better French fries and disrupt a worldwide black market at the same time?

New Research

Modern Milk is Kind of Miraculous

…at least in the USA

Dried fruit powder will keep for up to two years.

Swedish Designers Are Turning Fruits and Veggies Into a Nonperishable Powder

The dried and powdered produce, called FoPo, could become a staple in disaster relief

Trending Today

Bakers Are Still Searching for the Perfect Egg Replacement

Egg prices are hitting record highs, raising demand for substitutes

The tasty bruschetta in the study.

New Research

Great Appetizers Can Spoil the Main Meal

The contrast is key

Through genetic engineering, researchers are trying to give high-producing black Angus cows cooler white coats to face the changing climate.

Researchers Are Trying to Genetically Engineer Cows to Stay Cool

As the planet warms, researchers are trying to engineer a cow that can beat the heat

A small cabbage butterfly (Pieris rapae) hovers on a hedge mustard plant (Sisybrium officinale). While the butterfly might look harmless enough, its caterpillars engage in a chemical war with this mustard plant's cultivated relatives.

New Research

Mustard Is A Product Of Evolutionary Warfare Between Plants And Caterpillars

Plants produce mustard oils to fight off pests in a chemical conflict that’s been waged for millions of years

A genetically modified lamb from a research lab in France was accidentally sent to market in November. It's unclear who might have eaten her.

A Genetically Modified Sheep was Sent to a Slaughter House and Sold for Meat

The lamb came from a agricultural research lab and was equipped with a jellyfish gene

Fermented foods, like pickles, may influence social anxiety levels — though it's unclear exactly how and why.

A Pickle a Day May Keep Your Anxiety at Bay

Fermented food appears to calm the nerves of the socially challenged

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