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Really, one of the key issues with sushi is that it doesn't glow under black light. To solve that problem, the Center for Genomic Gastronomy is using genetically modified fishies from the pet store to create tasty treats that will be perfect for your next rave. More »
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Oh, Slurm. You're green. You're delicious. You're highly addictive. But you're also secreted from the rear orifice of Wormulon's corpulent Slurm Queen. You can't be everything to everyone, can you Slurm? More »
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90% of North Americans consume caffeine on a daily basis. When ingested by itself, caffeine is extremely bitter — not the type a flavor many of us want lingering on our taste buds. More »
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What would happen if you tried to survive on just one type of food? The short answer: you would die. Of course, how you died (organ failure, muscle-wasting, rapidly spreading pustular wounds... some combination thereof) would depend entirely on which type of food you decided to ride out your last weeks/months/years of life consuming. More »
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Puffer fish, or fugu, is well-known for being a dish that stands a good chance of killing the person it's served to. But people still eat it — partly because some people like living life on the edge, but mostly because all people like getting high. Find out how the puffer fish helps them get there. More »
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Sure, this is a promotion for a sushi joint, but it's an insanely striking one. On January 1, sushi restaurant Sticky Rice decided to fire a roll into the Earth's atmosphere. Explains the sushinautical engineers, "Six months of planning and testing went into this project as a lot of variables were at play: -60F in space, FAA regulations, overheating or freezing batteries, GPS issues, stabilization, and how to make the damn sushi stay together in high winds." More »
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Imagine sitting with your oldest and dearest friend some time in the not-so-distant future, when you decide to pop open a bottle of perfectly aged cabernet sauvignon. After giving the wine some time to breathe, your friend pours a glass, swirls, sniffs, sips, and says, with a sigh, "My god, it's full of stars." And you point out that it's not stars they're tasting in that wine, but meteorite. More »
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Have you ever wanted to know the mathematical formula for fusilli, or wondered about the geometric calculation for quadrefiore? Well wonder no more, for London architects Marco Guarnieri and George L. Legendre have written Pasta by Design. More »
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If unicorns fart rainbows, it only makes sense that they would poop out delicious, multicolored baked goods. Now you can replicate the magical droppings of these mythical creatures right in your own kitchen. More »
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We've previously looked at musical fungus and Austrian gardening aficionados who turned their crops into euphony. More »
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Remember those veiny xenomorph ice cube trays from Japanese design firm Kotobukiya? Well, they've stepped up their baffling/genius cinematic tie-in game with these marvelously phallic Alien chopsticks. For $10, you can shove the tails of some facehuggers or chestbursters into your gaping maw. Given how smugly those xenomorphs are posing, I'm not 100% positive they're flaunting tails.

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For a promotional reel, Spanish production house Sofa Experience created a fake commercial for a fake consumable known as Pizza Boomerang, which was forged by the gods and can lop off waggling members. Words can barely do this video justice. Chorizo will save your life. More »
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How do you show your allegiance to your side of the Force? Is it with your deeds? Your affinity for wearing black cloaks? Putting the title "Darth" before your name? A French burger chain wants Star Wars fans to choose their side of the Force by choosing their burger. More »
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This geologic time spiral cake — which was baked by a group of geologists at Oxford University — took 32 eggs, 3 kg of marzipan, 7 people, 30 hours of labor, and several billion years of evolution. Watch how they constructed it in the above how-to guide. That K-T boundary looks scrumptious. More »
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Two Dutch talk show hosts had pieces of their and abdomen and rump surgically removed, and then swapped skins for a snack. Watch Dennis Storm and co-host Valerio Zeno cook their own flesh and serve it on a plate in front of the world. It's a scientific experiment worthy of the good Dr. Hannibal Lecter. More »
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Sometimes the dice aren't in your favor. Every now and again you just can't slip past that gelatinous cube. Occasionally bargaining a room rate with that Elvish innkeeper ends with your rogue's head on a pike. In these instances, you may feel compelled to eat the die. More »
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They're not as closely related to us as chimps and gorillas, but we share something crucial with orangutans: we both evolved to survive long periods without decent food. And that shared past could help explain our modern obesity epidemic. More »
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It's not just you. Toast really does land buttered-side-down most of the time, and now science has proved it — with a simple, but frustrating, experiment that won an Ig Nobel Prize. Discover the physics of why the universe hates you. Or, at least, why the universe hates breakfast. More »
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The future of civilian space travel in low Earth orbit (or "LEO," for those in-the-know) is looking brighter by the day, but what will life be like when you're soaring hundreds of miles above Earth's surface? How will you eat, how will you sleep, and how will you go to the bathroom? We've got a preview of ten things you should know about day-to-day life in LEO, so you don't embarrass yourself when your opportunity at space travel finally presents itself. More »
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Entering a new exhibit in Washington, DC's Corcoran Gallery of Art is like walking into a movie mash-up of Stanley Kubrick's 2001: A Space Odyssey and National Lampoon's Animal House. More »
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Something tells me the Ewoks may have gone over better if the forest moon of Endor (and all of its denizens) were made out of gingerbread and a metric ton of fondant. Also, the Empire's machinations might have actually worked if they constructed the Death Star entirely out of Rice Krispies Treats. This ridiculously complex edible village by Canadian baker Infinite Yums turns our minds to such missed narrative opportunities. More »
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Last year we brought you the expert's guide to serving man on the day of thanks! This year, we've rounded up the most disgusting meals from television and TV to curb your appetite while you gorge. Bon appétit!

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Given that Thanksgiving has the reputation for being a day of Herculean food consumption, here's a rather strange World War II propaganda cartoon that visualizes such gustatory excess. In the 1942 short "Food Will Win The War," an overexcited narrator begins yelling about how bridges of butter, flour blizzards, and Brogdingnagian obese children will destroy the German army. Wars are won and lost on tubers the size of the Rock of Gibraltar. The statistics get crazy at 1:40. More »
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So you're out of vanilla for your annual Thanksgiving upside-down cake. Try peach schnapps. Out of eggs for baking? Give it a shot with some olive oil. Or corn starch. Or a mashed banana. A team of researchers mined recipe sites to find out what can be swapped for what. Turns out that almost any ingredient is replaceable. More »
]]> http://io9.com/index.php?op=postcommentfeed&postId=5862372&view=rss&microfeed=true Food that's heated over a fire is easier to digest and less likely to make you painfully ill — which is why cooking our meals has been considered healthier for millennia. But the growing raw food movement purports to offer healthier alternatives with food that's untouched by heat. Now it turns out that raw food may have unexpected drawbacks. New research suggests that cooking affects how much energy we get out of our food. More »
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After 1978, two strangely related things happened: a new set of regulations for processed meat limited the amount of nitrite used in hot dogs, forcing manufacturers to add ascorbate or erythorbate instead. And the following that year, there was a major dropoff in colon cancer deaths. Now, researchers are questioning the link between the two. More »
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Humans are notoriously awful at monitoring what scientists refer to as "size-to-status" relationships. It's why we associate bigger cars, bigger houses, and bigger televisions with greater social position, and why we'll shell out the extra cash (which is sometimes more than we can actually afford) to snatch up some of that precious, precious status for ourselves. More »
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Pringles may be one of the most sci-fi foods of our time. So thin, so homogeneous, so regularly shaped that they can be stacked perfectly, these chips are truly the food of the future. But how are they made? More »
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We're all familiar with some of the more famous patents in history; Thomas Edison's electric light, Samuel Morse's morse code, and Henry Ford's carburetor, for example. But sometimes genius manifests itself in the form of less... conventional inventions. Here are ten ridiculous "medical" patents, and a couple scientific ones, that you've probably never heard of. More »
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I have no idea if these ads were ever part of an official McDonald's campaign, but they're giving me chills I haven't felt since I saw that Simpsons cosplay earlier this week. Ronald McDonald, truly the scariest clown since It. Honestly, I found his first appearance slightly more discomfiting. More »
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Miraculin is a special protein that makes people perceive sour tastes as sweetness instead. At least, for a limited time. Now we know why it works. More »
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Comfort food wasn't always the old-fashioned, reliable thing that we consider it now. At one time, many food items that we now wolf down without a thought were once unbelievable breakthroughs in technology, science, or sophistication. Here are the most delicious discoveries that you've already eaten. More »
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Doctors have released a passionate call! They're asking any intrepid minds who will listen to design a bread-bag clip that will not get stuck in the human colon. Find out why this has been a plague until now! And is there hope for a passable clip in the future? More »
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Bird milk, the fluid that's produced in the crop of pigeons and a few other species of birds, nourishes their chicks. And now, scientists have found the gene expression involved, and may be able to extract milk from pigeons in the future. But why would you want to? More »
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This morning, we formally invite you to pump the orange juice out of your glass or the milk out of your cereal bowl with a pump made from a stick and a straw. Then spend the rest of the morning cleaning it up while whoever else eats breakfast near you glares at you reproachfully. Entertain them with a lecture about physics while you wield the sponge. It will be a rich, full day. More »
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Are you questioning the five second rule for how long food can stay on the floor before it's inedible? Well, don't. That's disgusting. But the important thing is that science has put the rule to the test! Find out just how gross you've been, over the years, and how much it matters. More »
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While visiting Singapore, Marvel Comics talent scout C.B. Cebulski discovered Dr. Who bottled water, an oxygenated beverage that has absolutely nothing to do with the television show. The legality of this seems somewhat dodgy, but hey, at least we now know that Dr. Who contains no sodium or carbohydrates. Also, the Singaporean Dr. Who travels in a screamingly branded truck, which is somewhat less conspicuous than a police box. More »
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Physicists have worked out what causes 'the coffee ring effect,' at least on a droplet-by-droplet scale, and how to circumvent it. More »
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There are many areas to explore in the sciences, and one of them has to be comparative gustatory geography. Some rogue scientists put plains and pancakes to the test, in the ultimate battle of the breakfast foods. More »
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The Mebiol corporation in Japan has created a super-thin hydrogel called "Imec" that allows plants to be suspended and fed a nutrient solution. Although larger crops can't be held up by the sheets, this does raise the possibility of someday festooning your living room with curtains of arugula and coriander. I mean, some of us already sleep in a big pile of swiss chard (it's for my back). More »
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