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Food Science

Science Could Help Us Feed The World, If Only We Let It

The Huffington Post | Joseph Erbentraut | Posted 03.31.2016 | Business

At a university lab in the Netherlands, professor Mark Post is working tirelessly to perfect the world’s first lab-grown beef burger. If he is succe...

If Salt Melts Snow and Ice, Why Is It Essential In Making Ice Cream?

Inverse | Posted 01.26.2016 | Science

Our beloved friend sodium chloride -- salt -- is that magical substance that not only clears roads of snow and ice during the winter, but also helps facilitate the manufacture of the most delectable ice cream.

FDA OKs Genetically Modified Salmon For Human Consumption

Associated Press | Erin Schumaker | Posted 11.19.2015 | Healthy Living

WASHINGTON (AP) -- The Food and Drug Administration on Thursday approved genetically modified salmon, the first such altered animal allowed for human ...

Vanilla Yogurt Makes Us Happy, And Scientists Explain Why

The Huffington Post | Jacqueline Howard | Posted 11.11.2015 | Science

Need a pick-me-up? Just have a spoonful of some vanilla yogurt. Scientists have long suspected that the bacteria found in fermented foods, such as yog...

Is Our Food Safe?

Jenny Dewey Rohrich | Posted 09.21.2015 | Healthy Living
Jenny Dewey Rohrich

As someone growing and producing a small part of the food that ends up on your table, would you do me a favor? Every once in a while could we all give a tip of the hat to those who put their life into ensuring that our food supply is safe?

What Exactly Is The Microwave Doing To Your Food? Here's The Science

The Huffington Post | Jacqueline Howard | Posted 09.20.2015 | Science

Americans have been using microwave ovens for about 60 years, and we finally seemed convinced that they're safe as well as convenient. But it seems we...

This Video Just Might Convince You To Go Completely Organic -- For Good

The Huffington Post | Alena Hall | Posted 05.14.2015 | Healthy Living

What would happen if you switched from conventionally grown food to organic-only? One family of five found out after participating in an experiment ru...

Simple Food Storage Innovations Could Help Tanzanian Farmers Fight Hunger

New York Times | RACHEL CERNANSKY | Posted 05.11.2015 | Impact

Last year, Tanzania had exciting news: a bumper harvest of corn. But even as farmers were celebrating — corn is a staple eaten at almost every meal ...

5 Things You Didn't Know About Pop Rocks

Thrillist | Posted 05.27.2015 | Taste

What makes them fizz? Will they actually puncture your stomach? And whatever happened to Little Mikey?

Now We Know How Many Licks It Takes To Reach The Center Of A Lollipop

The Huffington Post | David Freeman | Posted 02.10.2015 | Science

How many licks does it take to reach the center of a lollipop? A new mathematical model formulated by scientists at New York University and Florida St...

The 14 Nerdiest Things We Learned About Food Last Year

Food52 | Posted 01.14.2015 | Taste

This is your safe space for exploration and geeking out.

Do Carrots Really Help You See Better?

The Huffington Post | Macrina Cooper-White | Posted 01.01.2015 | Science

Mom always said eating carrots would boost your eyesight. Was she right? Carrots are a good source of vitamin A (in the form of beta-carotene), a ...

Dave Arnold's 'Liquid Intelligence'

Leigh Flayton | Posted 01.10.2015 | Taste
Leigh Flayton

In a laboratory in Manhattan, you'll find cylinders of liquid nitrogen; wide-ranging books and liquor bottles on the walls; and an unruly workshop in the basement, where Dave Arnold experiments under the auspices of his food science development company

Beer Science: Sour and Funky Beers

Amanda Greene | Posted 12.01.2014 | Taste
Amanda Greene

Sour beer isn't a new concept; in fact, the earliest beers were probably all sour by today's standards.

Why Food Is Therapy

The Philosophers' Mail | Posted 08.25.2014 | World

At the moment, food is highly prestigious. A vast amount of attention is paid to celebrity chefs, dietary advice, new restaurants and cooking shows. W...

YUM! Scientists Reveal Key To Making The Perfect Pizza

The Huffington Post | Jacqueline Howard | Posted 08.24.2014 | Science

There's mozzarella, cheddar, Colby -- oh, and don't forget provolone! With so many different cheeses to choose from, which type is the best to put on ...

MSG: A Complete Guide to Health and Nutrition

Amanda Greene | Posted 09.17.2014 | Healthy Living
Amanda Greene

To set the record straight about MSG, I've taken a close look at the large body of scientific research and spoken with the US Food and Drug Administration (FDA) to learn what you need to know about MSG -- what it is, why it's used, and whether or not it's safe.

WATCH: This Is Why Bacon Smells So Darn Good

The Huffington Post | Macrina Cooper-White | Posted 05.28.2014 | Science

We've all had the experience: it's a lazy Saturday morning and as you slowly blink your eyes awake, it hits you -- "Is that the smell of BACON?!" ...

The Science Behind Coffee Rings

The Huffington Post | Alison Spiegel | Posted 05.14.2014 | Taste

Why do coffee stains always form a ring?

8 Easy Suggestions for Perfect Brining

Steven Raichlen | Posted 07.03.2014 | Taste
Steven Raichlen

Believe it or not, brining is a hotly debated topic. (Does the barbecue world ever agree on anything?) Some people swear by it, while others scoff at the effort and time it can take (as little as 15 minutes or as long as several weeks).

How Our Sense Of Taste Changes As We Age

Bon Appetit | Posted 03.18.2014 | Taste
Bon Appetit

Our taste in food changes as we get older. But what few people understand is why.

Food Science 101: Salt

Food Politic | Posted 05.05.2014 | Home
Food Politic

Salt -- the delicious alchemy between explosive sodium and the toxic green gas chlorine -- is an essential mineral for biological life and an all-purpose tool for deliciousness.

WATCH: The Science Behind Why Sriracha Tastes So Damn Good

Posted 02.24.2014 | Taste

It's about time we get to the bottom of this.

The Gluten-free Evolution, With Insight From Dr. Lucy of Lucy's

Amanda Greene | Posted 04.01.2014 | Taste
Amanda Greene

Have you noticed the prevalence of gluten free (GF) foods lately? They're for sale at grocery stores, specialty shops, cafes and restaurants. I covere...

How The Hot Pepper Got Its Kick

| Thomas Sumner | Posted 01.27.2014 | Science

Things are heating up in the world of genetics. The hot pepper (Capsicum annuum) is one of the most widely grown spice crops globally, playing an impo...