Food Science

What Scientists' Gene Feat Means For Picky Eaters

Posted 05.30.2012

Read More: Dna, Video, Genes, Tomato Genome, Fruit, Plant Biology, Genetics, Food Science, Genomics, Botany, Tomatoes, Science News

By: Jennifer Welsh, LiveScience Staff Writer Published: 05/30/2012 01:07 PM EDT on LiveScience For years scientists have slaved away, trying t...

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Food Study Yields Surprising Tie Between Flavor, Temperature

| Sophie Bushwick | Posted 05.21.2012

Read More: Chemistry, Drinks, Video, Taste, New Research, Food, Psychology, Beverages, Food Science, Food Study, Self-Perception, Flavor, Temperature, Science News

Does an ice-cold drink actually taste better than the same beverage at room temperature? Depends on what its taste is: a new study finds that the int...

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'Glorious Nation' Where Apples Originated

| Sam Kean | Posted 05.19.2012

Read More: Video, Kazakhstan, Supermarket Apples, Domesticated Apples, Fruit Genetics, Science, Apple Fruit, Science News, Food Science, Food Origins, Apple Facts, Crabapples, Science News

Nearly every child has bitten into a crabapple (left) at some point and spit it back out--yuck! But a new study in PLoS Genetics shows that modern s...

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9 Nasty Truths About Your Favorite Foods

Martha Rosenberg | Posted 05.10.2012

Read More: Food News, Processed Food, Book News, Food Facts, Food Book, Food, Food Science, Food Science Book, Bad Food, Slidepollajax, Nasty Food, Unhealthy Food, Books News

Many farmers and agricultural professionals are miffed that the days of "it's-none-of-your-business" farming are over. Once upon a time, consumers cared only about the price and wholesomeness of food and didn't worry about -- or videotape -- its origins and "disassembly."

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Help Defeat the Republicans in Their War Against Science

Steven Clifford | Posted 04.16.2012

Read More: Paris Restaurants, Gastronomic Science, Parisian Restaurants, Best Restaurants, Gastronomy, Food, Food Science, Satire, Comedy, Comedy News

Iconic scientific institutions can no longer perform the fundamental research that fuels our knowledge based industries and economy. We are losing the science race, particularly the race in gastronomic science. But with your help, we can win the race.

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PHOTOS: The Science Behind Your Favorite Foods

Erik van der Linden | Posted 05.21.2012

Read More: Slidepollajax, Book News, Kitchen Science, Cooking Chemistry, Cooking Science, Food Chemistry, Food Book, Cooking Book, Food Science, Eating Science, Books News

Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting up the stage for science-based cooking.

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Experts Develop New Wheat Strain

Reuters | Tan Ee Lyn | Posted 05.12.2012

Read More: Farming, Video, Wheat, New Wheat Strain, New Research, Agriculture, Salt-Tolerant Wheat, Food, Crop Yields, Food Science, Agricultural Science, Reuters, Green News

By Tan Ee Lyn HONG KONG (Reuters) - Scientists in Australia have crossed a popular, commercial variety of wheat with an ancient species...

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Bitter Truth About Wine Experts Revealed In New Study

Posted 03.03.2012

Read More: Viticulture, Wine, Food Science, Wine Terminology, Wine Expert, Enology, Oenology, Sommelier, Wine Tasting, Science News

"Can't we just get rid of wine lists? Do we really have to be reminded every time we go out to a nice restaurant that we have no idea what we are doin...

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The Five-Second Rule Is Baloney!

Robert L. Wolke | Posted 04.06.2012

Read More: Five-Second Rule, Food Science, Germ Myths, Food Myths, Food Contamination, Ten-Second Rule, Food Germs, Food Safety, Food Off the Floor, Science News

No matter how you slice it, any such rule is baloney, or a red herring, or any other food metaphor you like, because the length of time your food rests on the floor has nothing to do with how contaminated it gets.

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WATCH: In Vitro Meat

HuffingtonPost.com | Cara Santa Maria | Posted 03.06.2012

Read More: Lab Meat, Video, Cell Culture, Biology, Myoblast, Mark Post, No Kill Meat, In Vitro, Talk Nerdy to Me, Science, Humane Meat, Cara Santa Maria, Food Science, Cell Biology, In Vitro Meat, Science News

Would you eat a hamburger grown in a petri dish? How would you feel if your breakfast sausage came from the lab? Well, scientists are getting close to making this a reality.

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Real Food Science Questions, Answered

Food Republic | Posted 10.19.2011

Read More: Slidepollajax, Science, Food, Food Science, Rice, Marinade, Coffee, Meat, Sugar, Food News

Yes, your coffee is stale, but how did it get that way? Are you really deep in a food coma, or does the mere thought of food-induced fatigue bring on the yawns?

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Junk Food Companies Pay Scientists To Fudge Nutrition Research

Posted 08.23.2011

Read More: Junk Food Obesity, Junk Food, Soda Obesity Study, Potato Chips Obesity, Obesity Epidemic, Soda, Soda Tax, Junk Food Companies, Food Science, New England Journal of Medicine Obesity Study, Obesity, Potato Chips, Pepsico, Walter Willett, Harvard Food Study, Food News

Yet another major long-term study, this one published in the New England Journal of Medicine, has conclusively demonstrated the link between weight ga...

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LIVE Q&A: Ask An Food Science Author Gary Taubes Anything

Posted 06.20.2011

Read More: Food, Food Science, Obesity, Gary Taubes, Health, Why We Get Fat, Food News

There's no getting around it: obesity in the United States has steadily been increasing over the past twenty years. And it's a problem that seems to b...

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Athletes' Game-Day Diets

The Daily Meal | Posted 06.01.2011

Read More: Performance Enhancing Foods, Sports, Game Day Diets, Athletes Diets, Carbohydrates, Food Science, Athletes, Food News

When it comes to performing on the day of the big game there are many things that factor into the equation. Training, a good night's sleep, timing, th...

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Michael Ruhlman Reviews The 5-Volume 'Modernist Cuisine'

Michael Ruhlman in the New York Times | Posted 05.25.2011

Read More: Nathan Myhrvold, Grant Achatz, Modernist Cuisine Cookbooks, Michael Ruhlman, Modernist Cusine: The Art and Science of Cooking, Modernist Cuisine, Book Reviews, Food Books, Food Science, Molecular Gastronomy, Food News

DESCENDING this week on the culinary scene like a meteor, "Modernist Cuisine: The Art and Science of Cooking" is the self-published six-volume masterw...

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Food Science And The Future Of Your Satiety

David Katz, M.D. | Posted 05.25.2011

Read More: Food Science News, Food Sciences, Food Science, Food Science Future, Food Science Satiety, Future of Food Science, Home News

So we should all look on with both interest, and caution, as Nestle, and other food industry giants, explore ways to help us fill up on fewer calories.

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Inside The Modernist Cuisine Kitchen Laboratory

Popular Science | Posted 05.25.2011

Read More: Food Science, Nathan Myhrvold, Modernist-Cuisine-Cookbooks, Modernist Cuisine, Chefs, Food News

In 2008, Dr. Nathan Myhrvold began to carve out a portion of the 20,000-square-foot warehouse outside Seattle that houses the research lab of Intellec...

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Ideas In Food: How And Why To Brine Your Lobster

Aki Kamozawa & H. Alexander Talbot | Posted 05.25.2011

Read More: Brine, Ideas in Food, Recipes, Lobster Brine, Slidepollajax, Brined Lobster Recipe, Food Science, Brining, Lobster, Lobster Recipe, Seafood, Shellfish, Food News

Most people don't season their lobster. In our new book, Ideas in Food, Great Recipes and Why They Work, we talk about brining and why we think it's i...

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An Evolutionary Case For Cannibalism

Slate Magazine | Jesse Bering | Posted 05.25.2011

Read More: Cannibalism, Cannibals, Food, Evolution, Food Science, Food News

The bottom line, says Petrinovich, is that when you're hungry enough, ravenous really, and when all other food sources--including "inedible" things yo...

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15 Food & Cooking Myths, Busted

Posted 05.25.2011

Read More: Harold McGee, Kitchen Tips, Keys to Good Cooking Harold McGee Keys to Good Cooking, Food Myths, Cooking Myths, Cooking, Food, Food Science, Cooking Tips, Harold McGee Book, Slidepollajax, Thanksgiving Recipes 2010, Food News

For over two decades, Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen has been an authoritative reference for amateur and prof...

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Amylase: The Enzyme Behind Our Love For Ice Cream

The Wall Street Journal | By SHIRLEY S. WANG | Posted 05.25.2011

Read More: Taste, Food Science, Enzyme, Amylase, Gastrolab, Ice Cream, Food News

Why people prefer certain foods over others depends largely on a combination of taste and texture. While taste sensations are fairly well understood, ...

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Would Your Kitchen Pass A Health Inspection?

AP | MIKE STOBBE | Posted 11.17.2011

Read More: Cleanliness, Home Inspection, Households, Food Safety and Inspection Service, Home Inspector, Cooking, Safety, Food Safety, Food Borne Illness, Health Department, Food Science, Healthy Living News

ATLANTA — Could your kitchen at home pass a restaurant inspection? New research suggests that at least one in seven home kitchens would flunk t...

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How Jelly Belly Flavors Get Made

Veronique Greenwood in The Atlantic | Posted 05.25.2011

Read More: Jelly Belly Flavors, Inventing Jelly Bellys, Food Science, Jelly Belly, Flavor, Food News

All Jelly Belly flavors, from toasted marshmallow to cappuccino--there are around 100 on the market at any given point--grow from ideas submitted by c...

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Heston Blumenthal And Scientists Tackling Hospital Food

BBC | Posted 05.25.2011

Read More: Food, Food Science, Hospital Food, Heston Blumenthal Hospital Food, Heston Blumenthal, Food News

Hospital food designed to appeal to the taste buds of the elderly has been launched by TV chef Heston Blumenthal and a team of scientists. The celebri...

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GastroLab: Liquid Nitrogen With José Andrés Deadly, Delicious Beans, Desk vs. Toilet, Cancer From Milk? More...

Posted 05.25.2011

Read More: Taste, Health, Nutrition, Gastronomy, Slidepollajax, Science, Food Technology, Food, Food Science, Gastrolab, Food News

Holly A. Heyser for the Atlantic

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