Food Science
How Americans Got Hooked on Counting Calories More Than a Century Ago
A food history writer and an influential podcast host tell us how our thinking about health and body weight has—and hasn’t—evolved ever since Dr. Lulu Hunt Peters took the nation by storm
Family Members Infected With Parasitic Worms After Eating Undercooked Bear Meat at Reunion
Six people developed symptoms of roundworm infection after consuming grilled black bear meat and vegetables in July 2022, and all have since recovered
Inside the Wild Ways Many Creatures Make Milk
Mammals aren’t the only animals that provide nutritious secretions for their young
Roman-Era Ship Was Carrying Jugs Full of Fish Sauce When It Sank 1,700 Years Ago
Discovered in the summer of 2019, the Ses Fontanelles wreck likely ran aground sometime during the fourth century
An Ancient Maya Practice Could Be the Key to Growing Vegetables on Mars
Researchers are exploring whether intercropping—a technique of growing different types of plants in close proximity to one another—could be the secret to agriculture on the Red Planet
The Contentious History of the Pop-Tart
In the 1960s, two cereal giants raced to develop a toaster pastry
The English Farmers Who Harvest Rhubarb by Candlelight
The secret to the world’s sweetest rhubarb? Sealed sheds, total darkness and a little old-fashioned flair
An American-Made Sake Movement Is Underway
In the last decade, a truly homegrown effort has bubbled up in the United States
Can A.I. Make Beer Taste Better? Scientists Test a Model That Recommends New Flavors
Researchers spent three years developing a machine learning model that can predict how good beer will taste based on its chemical composition—and make suggestions for how to improve it
Python Meat Could Be a Sustainable, Nutritious Food Source, Scientists Say
The snakes may be some of the most resource-efficient animals to farm on the planet, a new study suggests
Your Ten-Step Guide to Cooking the Perfect Pasta, Including How to Salt the Water
Following these pieces of advice from chefs will ensure tastier, more nutritional noodles for all
These French Cheeses Are at Risk of Extinction
A lack of microbial diversity could eventually spell the end of cheeses like Camembert
How Wasabi Can Help Preserve Ancient Papyrus
Researchers say the green horseradish-like paste can fight fungal infections without damaging fragile pigments
How a Microbe From Yellowstone's Hot Springs Could Help Feed the World
A Chicago startup has turned a fungus found by NASA into a protein-packed food
How Shade Coffee Aids Conservation
When managed in the right way, the farms that provide our morning brew can be a refuge for plant and animal biodiversity
One Liter of Bottled Water May Contain 240,000 Tiny Plastic Fragments
A new technique reveals that the liquid may contain 10 to 1000 times more plastic pieces than previously thought
What Makes Cheddar Cheese Taste So Good?
After a year-long cheddar-making experiment, scientists have unraveled the microbial underpinnings of the cheese's buttery flavor
Reindeer Sleep and Eat Simultaneously, Saving Precious Time in the Short Arctic Summer
While the animals chew their cud, they also enter a state of rest
Saving the Apple's Ancient Ancestor in the Forests of Kazakhstan
Found in the Tian Shan mountains, <em>Malus sieversii</em> could hold the secret to making other species of the fruit more stress-resistant
This Simple Trick Will Help You Brew Better Coffee, According to Scientists
New research explores how moisture affects static electricity and clumping of ground coffee beans
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