Bread Is A Foam. Yes, Really.

The phrase "edible foam" either conjures up images of overwrought and overplated kitchen chemistry experiments or the top layer of a freshly poured beer. But it also describes the most standard of foods: bread. Because bread is also a foam. » 3/30/15 9:20am Yesterday 9:20am

Why Do Some Mushrooms Glow In The Dark?

Bioluminescence is not just a weirdly beautiful quality of some mushrooms. It's also a useful way to figure out, for instance, whether you've found a patch of delicious chanterelles or their look-alike Jack-o-lantern mushrooms, which are poisonous. But why does it happen? » 3/20/15 10:30am 3/20/15 10:30am

How Did An Extinct French Wine Grape End Up In Chile?

A century and a half ago, the Carmenére grape was one of the most common Bordeaux grapes in France. And then a disease essentially wiped it out. So how did it recently reemerge in Chile? » 3/18/15 4:20pm 3/18/15 4:20pm

A Chart Showing Foods That Are Getting Cheaper (And Foods That Aren't)

Are you spending more or less money at the grocery store this year? The answer to that question depends on just what you're putting into your cart. » 3/18/15 9:45am 3/18/15 9:45am

A Chef Guides Us Through The Weird Process Of Creating A TV Dinner

Ever wondered just how all those pre-packaged meals, with the list of unpronounceable ingredients on the back, are made and just who it is who develops the recipes? A chef takes us through the whole process, from the lab/kitchen all the way to your grocery cart. » 3/11/15 4:20pm 3/11/15 4:20pm

The Transfixing Process By Which Soup Dumplings Are Filled With Soup


Soup dumplings are a food that are as impressive from a technical standpoint as they are from a taste one. Not only are they delicious, they also raise certain architectural questions: Particularly, just how did that soup get in there? » 3/02/15 9:20am 3/02/15 9:20am

The much-anticipated report on the new dietary guideline recommendations is out, and it has some suggestions, like for goodness sake eat some more plants, will you? It also includes a review of the average American diet, a full 15% of which is comprised solely of sandwiches. The guidelines will be out later this year. » 2/20/15 10:30am 2/20/15 10:30am

Researchers Finally Solve The Mystery Of Exactly How Popcorn Pops

Popcorn: it's equally fun to make and to eat. But just what makes each kernel pop the way it does and what is the ideal temperature for popcorn to pop at? A new study answers all these questions. » 2/11/15 9:40am 2/11/15 9:40am

These Charts Show Which Foods Are Most Likely To Be Wasted

Wasting food is a problem all over the world, but are all kinds of foods equally likely to be wasted? The answer is no. Some foods are especially prone to it, while others are likely to be used much more carefully. Here are the world's most wasted common foods in helpful chart form. » 2/09/15 9:20am 2/09/15 9:20am

The Wrinkles On Raisins Can Teach Us A Lot About Fingerprints

The humble raisin doesn't usually inspire much thought (beyond pondering the ethics of their occasional chocolate chip impersonation), but scientists at MIT have spent a lot of time modeling just how raisins wrinkle. And their findings may change how we understand the way fingerprints form. » 2/03/15 10:20am 2/03/15 10:20am

How The Amount of Meat We Eat Changed In The Last 40 Years, Charted​

As a planet, we're producing and eating more meat than we used to. But just what does that look like in terms of our plates 40 years ago versus today? This chart shows us exactly. » 1/28/15 11:30am 1/28/15 11:30am

This Is How You Unboil An Egg

Every one knows how to boil an egg (egg + water + heat + time), but is it possible to reverse the process and take a boiled egg back to its previous state? The answer is, incredibly, yes. Here's how. » 1/27/15 9:40am 1/27/15 9:40am

You've Been Eating These Chemicals In Your Food For Years

Pyridoxal phosphate. Ascorbic and Nicotonic acids. Alpha-Tocopherol. Menadione. You've probably been eating all these chemicals in your food for years — and that's a very good thing. » 1/19/15 9:40am 1/19/15 9:40am

The Extremely Gross Reason Why Limburger Cheese Attracts Mosquitoes

Mosquitoes are drawn to the scent of limburger cheese and its derivatives. They love it so much that it can even lure them away from tasty human targets. Why? For a reason you don't want to know if you plan to eat limburger cheese ever again. » 1/09/15 11:30am 1/09/15 11:30am

This Ancient Giant Armadillo Is Responsible For Giving Us The Avocado

But not just this giant armadillo. Giant sloths, four-tusked elephants, and a whole bunch of other ancient mammals that roamed the earth over 10,000 years ago also all played a role. » 1/05/15 12:00pm 1/05/15 12:00pm

A Guide To The Most Nutritious Post-Apocalypse Cuisine

If a global catastrophe strikes, chances are that efforts to store food will keep most people fed for only a year. But, before everyone loses their heads and begins reenacting the Donner Party, here are some tips from two researchers who have come up with ways to live off what's left of the land. » 12/26/14 11:10am 12/26/14 11:10am

What Exactly Is Cocoa Butter? Watch This To See How It's Made

What the hell is cocoa butter? And why is it both an ingredient in candy bars and a moisturizer?This short video lets you see where cocoa butter comes from and what "chocolate" looks like without it. » 12/23/14 7:40am 12/23/14 7:40am

How To Adjust Your Food's Flavor With "Sonic Seasoning"

Can you change what you taste by adjusting what you hear? New research suggests you might be able to — but not all kinds of sounds may work equally well. » 12/22/14 3:30pm 12/22/14 3:30pm