Your olive oil, your spice cabinet, your milk, and, yes, even your cheese may all be keeping a secret from you. »
Calculating the calorie count of your food is easier than you imagine. You can make a calorimeter at home, and measure calories with just a couple of stands, a graduated cylinder, a good thermometer, and a good scale. (And by disabling the fire alarms in your building.) »
Researchers at the University of California in Merced recently put together a look at where in the country you could survive on only local foods and concluded that 90% of the U.S. could make it. So should you be taking your grocery list out to your local fields? Nope, and here’s why.
Why is water wet? It’s not just a question to boggle the minds of the kid scientists you encounter: It’s a question of chemistry. »
There’s a mystery in your grocery store. Chicken prices have been falling at a fast rate, while egg prices have been changing equally fast — in the opposite direction. Why is this happening? Marketplace took a look at the phenomenon and found that the problem lies in exactly how the avian flu hits. »
When we imagine the farms of the next century, the images tend to be cleaner, more clinical, perhaps more akin even to a laboratory than a field. But the future that’s actually on our horizon looks much darker and messier than all that. »
Horse meat, while never widely popular, has from time to time been a trendy food. It’s trendiness is not unconnected to its nutritional value. These days, people value it for its iron. Once upon a time, people valued it as a cure for scurvy. »
We know that Americans throw out a lot of food, but, hey, why are we doing it? A new survey tries something new to figure it out: It asks us. »
You already knew that the crab in your lunch roll wasn’t really crab — but you probably didn’t know about all the other kinds of imitation foods you eat all the time. From faux wasabi to milk and olive oil that’s partly made up of additives, these are the weird ingredients in the fake foods you eat. »
Today most kinds of foods are available most places — but even so, every place still has something that do just that much better than anywhere else. Tell us in the comments where you are and about a regional dish that you either can’t, or shouldn’t, sample anywhere else. »
The world has over 200 million fewer hungry people than it did 25 years ago. So does that mean hunger is decreasing around the world? The answer is yes — but sadly, not everywhere.
Right down to the fraction of a cent, here’s the breakdown of where the money you spend on food goes. »
What would it really be like to eat how our ancestors ate? If you’re envisioning hot loaves of bread, greens plucked from the ground, and chicken fresh from the yard, then Rachel Laudan’s piece on the history of fast food’s earliest precursors will expose you to a table much darker and more complicated than expected. »
If vinegar is a liquid, why are most salt and vinegar potato chips covered in a powder? Here’s a little food science to help you understand your weekend snacks. »
Hunger is a problem all around the world, but in some places,that problem is getting better, and in some places it isn’t. So what are the improvers doing differently than the rest of the world? There’s one big difference.
Studies have shown that most consumers taste with their eyes. We think a cheese tastes best when it’s a deep yellow or a vivid orange color. This plant influences what goes in your mouth, and it’s been doing that for longer than you’d imagine. »
How has the way Americans eat changed in 40 years? Vox put together a chart of changes in individual food consumptions. Mangoes are on the rise, kale’s not as trendy as we thought, and people have lost their taste for freeze-dried pears. Meanwhile, potato chips are the absolute zero mark in our changing times. »