food science

Learn the science behind the holes in Swiss cheese.

Pumpkin spice can contain more than 300 flavors—and no actual pumpkin. Here’s what’s really in the fall favorite.

Tired of biting into mushy corn? Stop boiling it.

Ice cream season is here—make sure yours stays creamy with these easy tricks.

We’ve compiled some handy tips you can follow to help your berries last longer.

The answer lies in the way our brains and taste buds respond to vanilla.

Covering the potatoes can help prevent a potentially dangerous toxin from forming.

Miracle Whip may remind you of mayo, but it‘s not the same, according to the FDA.

You’ve seen that “extra virgin” olive oil label plenty of times at the grocery store. Ever stop and wonder what it actually means?

Sourdough for science? Researchers are analyzing live cultures from bread starters to develop healthier, plant-based fermented foods.

Artist Sam Van Aken grafted a tree that grows dozens of fruit varieties from a single trunk.

Ditch the egg whites and whip up a fluffy vegan-friendly meringue instead.

If you’re wondering how tariffs might affect your grocery bill, use this interactive to trace the origins of your food.

Misunderstanding room temperature can have some surprisingly serious consequences.

These coffee-flavored marshmallows kick the classic recipe up a notch.

Don’t believe everything your parents taught you about navigating the kitchen.

Make this classic French pastry recipe your next baking project.

Don’t let wine aficionados hear you confuse these two sparkling beverages.

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

There’s science behind that seemingly random number.

It's 200 times thinner than human hair, and you won't find it at Olive Garden anytime soon.

Movie theater popcorn really does taste different than the stuff you make at home. Here’s why.

Golden lettuce isn’t just pretty—it’s good for you, too.

Apple season is among us. Here’s how to make the produce last for as long as possible.