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Food Science

Daiquiri mixing machines at Wet Willie's.

The Surprising History of Making Alcohol a Powdered Substance

A startup is seeking approval to sell alcohol in tiny inconspicuous packets. But the science is decades old

Cool Finds

Maple Syrup Farmers Can Now Vacuum Sap Out of Trees

A new technology helps sugarmakers get every last drop

A chef preparing sushi.

It’s Not a Health Hazard to Have Sushi Made With Bare Hands, It’s a Necessity

A misguided California law temporarily banned the use of gloveless hands to form sushi. Here’s why it’s being repealed

Caviar

New Research

No-Kill Caviar Could Make Luxury Less Expensive

Given a particular protein and a nice massage, sturgeon give up their eggs without giving up their lives

New Research

A Virus—Possibly Spread by Pig Feed—Has Killed Millions of Piglets

The virus poses no threat to humans, but is deadly to piglets

These Cheetos are not going bad any time soon don't worry.

Cool Finds

“Sell By” And “Best By” Dates on Food Are Basically Made Up—But Hard to Get Rid Of

Where do these dates even come from, and why do we have them?

Why Dark Chocolate Is Not Just Delicious But Good For Us

It turns out the microbes in our guts love dark chocolate, too

There's a reason this food tastes like nothing.

Cool Finds

Sounds Can Change the Taste of Our Food As We Eat It

When you taste something, there’s a lot more than your tastebuds at work

Cool Finds

Coming Soon, a College Degree in Coffee

The University of California, Davis, has launched a coffee research center, and hopes to offer college degrees in coffee

Using hydroponics and LED, two entrepreneurs are growing produce underneath London.

Would You Eat a Salad Grown in a Bomb Shelter?

In London’s old, abandoned bomb shelters, a local food movement is taking root

Okay but this is still pretty bad.

Trending Today

Everybody Chill Out, Eating Meat Isn’t Going to Kill You

A new study suggesting that a meat-rich diet is just as bad as smoking has some problems

Cool Finds

How Your Body Tells You “That’s Enough Hot Sauce”

We have the answers to your burning chili pepper questions

Cool Finds

The Wine Industry Thinks It’s Getting Us Drunk Too Quickly

As a fix, wine scientists are searching for a wild yeast species that will produce less alcoholic beverages

The U.S. Army Natick Soldier Research, Development and Engineering Center has developed a prototype for pizza that could be included in soldiers' field rations.

Ultimate Survival Food: Military-Engineered Pizza That’s Good For Three Years

Army scientists have come up with a recipe for a long-lasting pie that can be stored at room temperature

Cool Finds

How Much Do You Actually Know About What You’re Putting in Your Mouth?

A little background in food science can turn you into a next-level foodie

There are 40 ground-up crickets in every bar.

Are You Ready For Protein Bars Made From Crickets?

They’re good for you and the environment, but are they good enough to eat?

It’s a Myth: There’s No Evidence That Coffee Stunts Kids’ Growth

The long-held misconception can be traced to claims made in advertisements for Postum, an early 1900s coffee alternative

Frozen seafood in the lab, ready for DNA testing.

The DNA Detectives That Reveal What Seafood You’re Really Eating

Genetic sequencing allows scientists to uncover increasingly prevalent seafood fraud

Shiner Bock beer-battered onion rings

Beer Batter is Better; Science Says So

What’s the difference between beer-battered fried foods and those fried in water-based batter?

Peeps diorama by Sarah Zielinski, Amanda Bensen and Jamie Simon

A Peep Experiment

In peep jousting, two peeps, armed with toothpicks, battle it out in a microwave

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