The Twinkies ingredients list is analyzed to figure out how these snacks have such a long shelf life (45 days!), while in lab, gummi bears are subjected to sonication, liquid nitrogen, and trypsin.
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Jo Robinson of Eating on the Wild Side explains nutrients in fruits and vegetables, while scientists use a crop modeling system to help guide future food production in response to growing populations and changing climates.
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The folks over at Shari’s Berries were kind enough to send us a detailed infographic on baking science. Meanwhile, there are some folks who can actually taste colors.
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One ambitious cook aims to settle if wine quality affects wine dishes, while an equally ambitious researcher attempts to create a lab-grown hamburger.
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Kirsten Schimoler at Ben & Jerry’s talks about food science as a career and scientists figure out how to keep produce healthier.
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Supermarket strawberries have become bland through decades of agriculture, so now scientists are figuring out how to bring its flavor back. In the meantime, that banana isn’t going to help with your caffeine jitters.
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On one hand, plant-based alternatives to meet the growing global demand for meat may be the future of food. On the other hand, Soylent has been heralded as the end of food.
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Fourth of July would not be complete without a barbecue. Join the debate and pick a side between charcoal or gas grilling. Afraid of the health risks of grilling? A good beer marinade can help reduce those risks. Find out how.
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Microbes–they’re everywhere! While scientists at the University of Colorado take an inventory of the microorganisms that live on the fruits and vegetables we eat, soil scientists are discovering the link between microorganisms that live in the soil and human health.
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This week we’re all about gluten. NPR summarizes recent research on gluten sensitivity, while America’s Test Kitchen gives NPR the lowdown on gluten-free baking. Read more