Aug 27, 2014 — Why do some cheeses melt and caramelize better than others? Researchers used high-tech cameras and special software to figure it out.
Jun 27, 2014 — A high school chemistry teacher in the U.K. started honing his visual talents by making posters for students. Now his infographics about food science and chemistry basics are a hit on the Web.
May 23, 2014 — We love raw seafood but can't stand uncooked fowl or pork. Why? A big part of it is the effective lack of gravity in water, a scientist says. Weightlessness gives fish muscles a smooth, soft texture.
Apr 17, 2014 — The Sichuan peppercorn that makes our mouths tingle activates the same neurons as when our foot falls asleep. Scientists are hoping the connection unlocks clues for how to turn those neurons off.
Mar 19, 2014 — Kids seem to crave more energy and sugar than adults crave because they're growing, researchers say in a new study. They found that kids who preferred sweet flavors were tall for their age.
Mar 13, 2014 — The California university is already famous for its wine and beer programs. Coffee seemed like a natural next step. Its new Coffee Center aims to break down the science behind the perfect cup of joe.
Mar 12, 2014 — News media were quick to report on a $499 "Miracle Machine" that could turn water into wine. The science sounded suspect to us, with good reason. The perpetrators call it a sham for charity's sake.
Dec 24, 2013 — A beauty product in the kitchen? Cooking gurus have been advocating this secret weapon since the 1970s to achieve crispy duck skin that will blow them away (sorry!). Here at NPR, we also used the salon appliance to make some killer s'mores.
Dec 3, 2013 — A cookie in the oven almost looks like a monster coming alive. It bulges out, triples in size and then stiffens into a crisp biscuit. So how does an oven turn raw dough into a delight? A new animation explains the chemistry behind great baking so you, too, can unleash your inner mad scientist in the kitchen.
Oct 9, 2013 — Over the past six years, an estimated 130 new apple varieties have hit markets around the globe. And behind every crisp, tasty bite, there's a world of plant breeding — and decades of painful trial and error.