food science

Insect butter could bake the world by swarm.

This dairy butter substitute involves mashing black soldier fly larvae into an appetizing, buttery grease.

In 2020, America's Test Kitchen predicts that home cooks will go crazy for koji, an edible mold that's a staple of Japanese cuisine.

The average bag of popped popcorn contains 54 percent air, according to new data shared by Direct Air.

What's the ideal temperature for serving soup? The one that delivers delicious flavor without destroying your taste buds.

There's nothing better than a warm chocolate chip cookie. But how do the chips seemingly resist oven temperatures?

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Turkey and other tryptophan-containing foods can produce melatonin, but that’s not why you’re tired on Thanksgiving.

Mustard may have truly come alive for Americans in the early 20th century when it was introduced to the hot dog, but its history is even longer and spicier than you might have guessed.

You may know an ice cream headache by one of its other names: brain freeze, a cold-stimulus headache, or sphenopalatine ganglioneuralgia ("nerve pain of the sphenopalatine ganglion"). But no matter what you call it, it hurts like hell.

People have been growing tobacco for thousands of years, but never as food. That doesn't mean it can't be used as a protein source in the future.

The popular tortilla snack had a reputation for leaving consumers with rancid breath. In 1992, the problem disappeared. Here's why.

Five British celebrities donated their microbes to make a block of cheese that's now on display at the Victoria & Albert Museum.

If you want to enjoy a cup of coffee at its peak, pour your coffee first, then add sugar, then add cream or milk. Physics says so.

Just add the ingredients, select the type of cheese you want to make, and Fromaggio automatically produces homemade cheese in as little as 30 minutes.