food science

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.”

Peasant's cabbage is more than just a trendy salad ingredient. (Though it's that, too.)

jeffreyw via Wikimedia Commons // CC BY 2.0

Quantifying drug levels in edible products is difficult but essential, especially for people who use marijuana medicinally.

You'll have to find another reason to justify that candy bar.

Unlike deer truffles or other fungus, Burgundy truffles seem immune to the radioactivity of the soil in which they grow.

In the absence of light, the plant uses its own energy stores.

These researchers tested 14 recipes in the name of science.

The folks at the American Chemical Society have got you covered for game day.

It looks like your parents were on to something.

Test it for yourself.

Yeast breeds best in insect intestines, a new study finds.

A new infographic from Compound Interest explains how this astonishing substance is made.

Dvortygirl via Wikimedia Commons // CC BY-SA 3.0

An anti-inflammatory compound in the syrup may inspire new drugs.

The truffle’s signature stench is the result of hundreds of chemical compounds.

A scientist says our perception of taste can be affected by self-judgment.

It involves a party.

After finding that food affects each person’s blood sugar differently, scientists devised an algorithm that may help create personalized diet plans.

The results of a 2013 study on champagne and memory resurfaced this week, prompting bottle-popping across the Internet.

Neil Conway via Wikimedia Commons // CC-BY-SA 2.0

But don't give up on them just yet.

Despite regulation by the U.S. Food and Drug Administration (FDA), the manufacturers of food, drink, hygiene, and other products don’t always make it easy to understand what’s in your soda pop or sunblock—especially when the terms they use don’t actually