FOOD SCIENCE

Researchers at MIT looked at "postmortem crème distribution" to see if two Oreo wafers can have an equal amount of filling after being twisted.

It seems to go against logic, but the appeal of milkshake-dipped French fries is backed by the science of taste.

There's a scientific explanation for the "vomit" notes some Europeans taste in Hershey's chocolate.

You’d never reach for cold French fries. How does cold pizza manage to remain so delicious?

You may have already heard that tomatoes are a fruit. Here are 10 other vegetables that also fit the botanical bill.

You can use active dry and instant yeast interchangeably in most cases, but they’re not exactly the same.

It’s partly thanks to the popularity of roasted Brussels sprouts over boiled ones—but that’s not the whole story.

In the decades since Tootsie Roll Industries first posed the question, several people have attempted to find the answer.

Dolly Parton has a secret for cooking perfectly fluffy scrambled eggs every weekend.

The secret to making the best chocolate chip cookies ever isn’t in the ingredients.

That’s the salmon’s albumin—here’s everything you need to know about what it is and how to avoid it when cooking salmon.

Cheesemakers have been adding yellow and orange food dye to their cheese products since the 17th century.

It's true that wine starts to oxidize the moment you uncork it, but that's no reason to pour the leftovers down the drain.

What is a flapjack? If you’re in England, it’s not a fluffy round cake made from batter and fried in a pan.

Farming on Mars may not be as easy as it looks in 2015’s ‘The Martian,’ but a new Heinz ketchup suggests it might be possible.

Red dye 40, olestra, and rbST all have the FDA’s stamp of approval. In other countries, they’re on the do-not-use list.

Settling in for a night of binge-watching can have a significant effect on our potential for binge-eating.

Saying “Coffee makes me sleepy” might earn you a few puzzled looks, but there’s a science behind the phenomenon.

No, those green grains don't mean your brown rice has gone bad. The just didn’t get a chance to fully ripen.

Dairy Queen, home of The Blizzard, is careful not to advertise "ice cream" on its menu. Here's the curious reason why.

The white stuff isn’t a sign that your carrots have gone bad—but they might appreciate a little water.

Why does lettuce turn pink? Contrary to what you might think, it’s not because bacteria has taken over.

Pasta water is notorious for frothing up and over the sides of your pot. Here’s why a wooden spoon helps prevent that.

Chocolate’s worldwide popularity streak has lasted centuries, but it wasn’t always the sweet, easily accessible treat we know today.