Food Science

A vendor displays chili peppers at a local market in India. 

Why Do Some Humans Love Chili Peppers?

An anthropologist traces the origins and paths of one of his favorite kinds of plants

Breadfruit grows on trees.

Is Breadfruit the Climate Change-Proof Food of the Future?

New research suggests it will fare better than our current staple crops under warming conditions

As the North Carolina farmed oyster industry grows, advocates hope to fuel consumer demand and build the industry’s profile with a tourism “trail.”

North Carolina's Oyster Trail Aims to Give the Farmed Shellfish Industry a Boost

In the tradition of wine and ale trails, the state’s new tourism offering highlights restaurants, farms, festivals and markets

Bluu Seafood is preparing for regulatory approval processes for its cell-cultured fish products in Asia, the United States, the United Kingdom and the European Union.

Lab-Grown Fish Sticks Are Coming

Berlin-based Bluu Seafood revealed fish sticks and fish balls made from cells cultured in a lab, without killing any real fish

Based on the remnants left on pottery fragments, researchers can say northern Europeans have been drinking milk for 9,000 years.

Why Did Europeans Evolve Into Becoming Lactose Tolerant?

Famine and disease from millennia ago likely spurred the rapid evolution of the trait on the continent

A family-owned coffee farm in Adjuntas, Puerto Rico, Hacienda Tres Ángeles teaches visitors about the coffee making process from “crop-to-cup.”

How Puerto Rico Became One of the Caribbean's Top Agritourism Destinations

Across the island, certified sites invite both travelers and local residents to experience farming practices and traditions firsthand

The female pandanus plant of the Asia Pacific region produces a vitamin- and potassium-rich pineapple-like fruit.

Eight Superfoods That Could Future-Proof Our Diet

These climate-resilient crops could find more prominent placement on our plates in the next few decades

Fresh copi on ice

Can Rebranding Invasive Carp Make It More Appealing to Eat?

Illinois is giving the problematic fish a new name—copi—in hopes of tempting more diners to chow down

Royal kombu (aka sugar kelp) harvested from the Netherlands’ first organic seaweed farm enriches and flavors the Dutch Weed Burger’s soy-chip-based patty.

Is Seaweed the Next Big Alternative to Meat?

From kelp burgers to bacon of the sea, sustainable food entrepreneurs are innovating to charm hungry omnivores

There's more than meets the eye going on when someone pops a bottle of bubbly.

What Really Happens When You Pop Champagne, According to Science

Researchers now have a clearer picture of the supersonic shock waves that form when carbon dioxide escapes from a bottle of bubbly

The plants in lunar soil were compared to a control group of plants grown in volcanic ash and a lunar soil simulant known as JSC-1A. The lunar samples on the right do not appear as developed as the control samples grown in volcanic ash on the left.

Scientists Prove That Plants Can Grow in Soil From the Moon

The experiment is a milestone in the path to helping humans one day experience extended stays on the lunar surface

Taste testers involved in a recent study preferred chocolate that shattered in their mouth.

Have Scientists Designed the Perfect Chocolate?

Part of a burgeoning field of 'edible metamaterials,' Dutch physicists found that 3-D printed spiral-shaped candies give the ideal eating experience

Oreo cookies helped inspire a new field of study coined "Oreology" by researchers at MIT.

Why MIT Researchers Are Studying Oreos

Fluid dynamics experts find that it’s nearly impossible to split the black-and-white cookie’s sweet filling evenly in half

Sugary breakfast flavors have expanded beyond the cereal aisle.

Why Your Favorite Sugary Breakfast Cereal Is Suddenly Everywhere

Nostalgia for childhood has led to new, fanciful flavors of maple syrup, snacks and even legal marijuana

Dried cochineal insects — shown here in the center of the photo — can be processed to create several natural dyes such as carmine and cochineal extract. These products get their red hue from carminic acid, a chemical found within the insect.

Scientists Are Making Cochineal, a Red Dye From Bugs, in the Lab

Used to color foods and cosmetics, carminic acid is traditionally 'farmed' from an insect. But researchers are moving to engineer it in microbes

In standard pizzas, yeast produces bubbles during fermentation, which causes the dough to rise and develop an airy texture.

Italian Scientists Create Rising Pizza Dough Without Yeast

Exposing the dough to high-pressure gasses can create a similar rise as fermentation

Harry Hall, Campbell's chief agricultural expert, inspects tomatoes in his office at Campbell's research farm in Cinnaminson, New Jersey sometime in the 1920s.

How Campbell Soup Turned New Jersey Into a Tomato-Growing State

The canned food company's tomato breeding program was responsible for developing several important varieties

Orange and lemon groves as well as the residence of the citrus pioneer William Wolfskill, c. 1882. 

The Bug That Saved California

The Golden State’s citrus industry faced a lethal threat. The solution would herald a new kind of pest control

The science behind bubbles in champagne is an active field of research. Here, a red spotlight highlights bubbles growing at the bottom of a goblet, where they stick thanks to surface tension.

The Science Behind Champagne Bubbles

As you uncork that bottle and raise your glass, take time to toast the physics and chemistry along with the New Year

Learn about Gullah Geechee staples, incredible festivals around the world and the future of food in our top picks of the year.

The Ten Best Books About Food of 2021

From cookbooks to a memoir to a guide to hundreds of food adventures across the globe, these new titles will leave you satisfied

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