Skip to main content

Subscribe to Smithsonian magazine and get a FREE tote.

Food Science

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.

Innovation for Good

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.

Innovation for Good

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.

Innovation for Good

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.

Innovation for Good

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 Best Books of 2021

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

Andrew Pelling adds cells to an ear-shaped scaffold made from apple flesh.

Innovation for Good

Inside the Innovative Lab Growing Mammal Tissue Using Plants as Scaffolds

Researchers at the University of Ottawa have used apple flesh to create human tissue in the shape of an ear and asparagus stalks to regenerate spinal cords

For the Deep Space Food Challenge, teams were asked to design food production technology that would support a crew of four astronauts during long-term space missions without resupplying and achieve the most outstanding amount of food output with minimal inputs and virtually no waste. (Pictured: NASA Astronaut Megan McArthur aboard the ISS)  

Innovation for Good

From an Electric Cow to Space Bread, NASA Announces First-Round Winners of Deep Space Food Challenge

The competition aims to solve nutrition and food security issues in outer space and on Earth

Using CRISPR technology, scientists plan to modify the strawberries' genes to improve their shelf life, extend the growing season and reduce food waste.

Using CRISPR Technology, Scientists Plan to Grow a More Durable Strawberry

If successful, these will be the first gene-edited strawberries to be sold commercially

Not just food: Plant chemicals within nectar yield honey that packs a pharmaceutical punch and helps keep bees healthy.

Honey Has Numerous Health Benefits for Bees

From pesticide detox to increased longevity, the pros of the sweet stuff go well beyond simply nourishing the hardworking insects in the hive

Top Spanish chefs have endorsed garum as a fishy sauce with deep roots in Spanish and Roman history.

Culinary Detectives Try to Recover the Formula for a Deliciously Fishy Roman Condiment

From Pompeii to modern laboratories, scholars are working to recreate garum, a sauce made from decaying fish that delighted ancient Rome

Coffee leaves cultured in laboratory conditions produced a brewed batch that smelled and tasted like the real deal.

Lab-Grown Coffee Passes Taste Test

Finnish researchers brew batch using a bioreactor for a more sustainable, climate-conserving java crop

Can a machine be taught to understand the plant world?

Innovation for Good

Is This Weed-Spotting, Yield-Predicting Rover the Future of Farming?

The robot, developed by Alphabet Inc.’s X, will make its public debut at the Smithsonian

Page 6 of 25