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Food Science

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
Food52

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...

Making "Sense" of Flavor: How Taste, Smell and Touch Are Involved

Amanda Greene | Posted 11.27.2013 | Taste
Amanda Greene

Isn't it fascinating to realize all the work your body is doing while you're doing something as (seemingly) brainless as eating? It's kind of awesome. Food's a complex chemical, and so are you!

EXPLAINED: Why Hot Peppers Trigger That Tingly Sensation

LiveScience | Tia Ghose | Posted 09.11.2013 | Science

Most people who have eaten spicy Chinese food know the distinctive tingly numbness caused by Sichuan peppers. Now research, detailed today (Sept. 10)...

10 Places To Try Molecular Gastronomy

The Huffington Post | Nile Cappello | Posted 08.12.2013 | Taste

Liquid nitrogen, dehydrators, and syringes, oh my!

Mystery of the Smoke Ring Solved!

Amanda Greene | Posted 09.22.2013 | Taste
Amanda Greene

What causes a "smoke ring" to form around smoked meats?

The Science of Frying

Amanda Greene | Posted 05.16.2013 | Taste
Amanda Greene

How simple hot oil transforms everyday foods into sinful delights!

Artichokes: Bake, Boil or Steam?

Amanda Greene | Posted 04.29.2013 | Taste
Amanda Greene

It's peak artichoke season from March to May, so don't let this intimidating vegetable scare you away!

WATCH: How A Blender Really Works

Posted 10.07.2013 | Taste

These slow motion graphics are amazing.

The Extraordinary Science Of Addictive Junk Food

www.nytimes.com | Posted 04.22.2013 | Business

On the evening of April 8, 1999, a long line of Town Cars and taxis pulled up to the Minneapolis headquarters of Pillsbury and discharged 11 men who c...

Easy Homemade Yogurt With Bananas Foster

Kathy Carter Woods | Posted 03.30.2013 | Taste
Kathy Carter Woods

I'd been wanting to make homemade yogurt for years. After much trial and error, I finally figured it out and found the perfect recipe for me: a small batch of unsweetened yogurt.