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New Non-Melting Ice Cream Is the Ultimate Summer Snack
I scream, you scream, we all scream when a glob of melted ice cream falls to the ground.
FOOD SCIENCE
Does the Way You Cut a Vegetable Change Its Flavor?
Chopping, slicing, and dicing can have different results.
Scientists Have Built a Machine That Produces a Non-Stop Flow of Wine
The small device works to speed up the fermentation process by weeks.
The Chemical Difference Between Red, Yellow, and Green Bell Peppers
Ripening peppers are the butterflies of the vegetable world, undergoing extraordinary chemical transformations.
Eating Pasta Isn't Linked to Obesity, Italian Study Finds
Pasta consumption is actually associated with a lower BMI overall.
Physicists Use Electric Fields to Make Lower-Fat Chocolate
An old chocolate-making problem can be solved with just a little physics.
Does Tapping a Soda Can Really Prevent It From Fizzing Over?
The practice is meant to settle the fizz, but how does it work?
Why Are Carrots Orange?
Scientists have found the gene that gives the veggie its characteristic hue.
You Can Turn Any Liquid Into Luxurious "Caviar" Spheres
Conduct some molecular gastronomy right in your kitchen.
New Global Biodiversity Atlas Reveals the Secrets of Soil
“There are new things to discover in the soil, right here on Earth. You don’t have to go to Mars or the Moon to find something you don’t know.”
Researchers Engineer Corn That Grows 50 Percent More Kernels
They used a natural mutation to breed the super corn.
Study Finds Human and Rat DNA (Among Other Things) in Burgers
Genetic analysis of 258 burger and veggie burger samples revealed some alarming results.
Introducing Garlic That Doesn't Make Your Breath Stink
"Kissin' garlic" is date night-friendly.
The Right Bacteria Can Turn Off a Sweet Tooth
Mice dosed with a tiny bit of detoxified E. coli lost their taste for sweets for a week.
What Caused the Rise in Peanut Allergies?
The short answer is: “we don’t really know.”
11 Wholesome Facts About Kale
Peasant's cabbage is more than just a trendy salad ingredient. (Though it's that, too.)
Listening to Yourself Eat May Help You Lose Weight
They call it the "Crunch Effect."
Scientists Devise Technique to Measure THC in Pot Brownies and Other Edibles
Quantifying drug levels in edible products is difficult but essential, especially for people who use marijuana medicinally.
We Don't Really Crave the Foods Our Bodies Need
You'll have to find another reason to justify that candy bar.
This Preschool is Designed to Teach Kids to Farm Their Own Food
A team of Italian designers envisions an entire preschool built around sustainable farming.
Truffles Grown in Radioactive Soil Are Safe to Eat, Scientists Say
Unlike deer truffles or other fungus, Burgundy truffles seem immune to the radioactivity of the soil in which they grow.
High Schoolers Compete to Have Their Food Served In Space
These dishes aren't your typical astronaut fare.