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FOOD SCIENCE

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It’s all about your enzymes.

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Time to make space for some fresh herbs next to your frozen veggies and berries.

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From Coca-Cola to carbonated water, there isn't a fizzy drink around that tastes better once it's gone flat.

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The amount of plastic in our oceans—and thus in our seafood—is rising.

Serving a crowd? Break out the pizza cutter and prepare to do some math.

When it comes to getting the most out of your favorite meals, the hungriest minds in the fields of math and science have got your back.

Serving a crowd? Break out the pizza cutter and prepare to do some math.

When it comes to getting the most out of your favorite meals, the hungriest minds in the fields of math and science have got your back.

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The process has been slowed down to 30,000 frames per second.

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Researchers found a genetic clue to what they call “asparagus anosmia.”

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Here's what we do know: It's delicious—for about 20 seconds.

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Proteins called ATIs can trigger symptoms of asthma, multiple sclerosis, chronic pain, and more.

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The floor is gross, you guys.

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That "humanely-raised" sticker can mess with your head.

American Chemical Society

Researchers hope to have the casein packaging on grocery store shelves within the next three years.

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The paste is a lie.

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Roach "milk" crystals are one of the most nutrient-rich substances on Earth.

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Chopping, slicing, and dicing can have different results.

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The practice is meant to settle the fizz, but how does it work?

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Scientists have found the gene that gives the veggie its characteristic hue.

Instructables

Conduct some molecular gastronomy right in your kitchen.

Nature Genetics

They used a natural mutation to breed the super corn.

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Genetic analysis of 258 burger and veggie burger samples revealed some alarming results.

Kissingarlic

"Kissin' garlic" is date night-friendly.

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Mice dosed with a tiny bit of detoxified E. coli lost their taste for sweets for a week.

The short answer is: “we don’t really know.”