Apr 17, 2013 — The days of made-to-order ice cream are far from over in San Francisco. A small shop that operates out of an old shipping container uses liquid nitrogen to freeze ingredients together in about a minute for an ultra-fresh, ultra-smooth treat.
Mar 21, 2013 — With a high-tech gadget, scientists can measure how much flavor is released from foods while we're eating. One British chef uses the device to figure out why we love to dip biscuits into tea. A quick plunge really does make the cookie yummier.
Dec 6, 2012 — Although we can usually smell when food goes bad, humans just don't have the fruit fly's direct path from nose to brain that alerts it to food poison. But the detection of this pathway could someday lead to more research that could help us develop better bug repellants.
Aug 30, 2012 — Researchers have conducted the first scientific analysis of nutrients in trendy seedlings known as microgreens. They found that most microgreens have higher levels of nutrients than their mature counterparts.
Jul 19, 2012 — Greek yogurt sales are booming in the U.S., and some companies are turning to new technology to get in on it. But some Greek yogurt purists who compete with those companies for market share say the products are not the same.
Apr 3, 2012 — As recent food mislabeling scandals show, a food's true identity and origin often get lost along the supply chain. Enter the "optical stable isotope analyzer," a device that could provide a lot more certainty about a product near the end of its long journey to the consumer.
Mar 21, 2012 — Joe Palca told his sister, a baker in Brooklyn, N.Y., about a way to make sourdough bread using "wild" yeast starter. But she had a problem: It was sourer than she liked. Was there any way to wrestle it back from its acrid extremes?
Mar 6, 2012 — Do you buy that $100 Malbec, or will the $15 bottle fit the bill just as nicely? New research suggests your biology may help determine whether you can really taste a difference.
Feb 23, 2012 — Why do astronauts lose their sense of smell in space, and what's this got to do with their preference for fiery condiments? No one is sure, but NASA food scientists have some plausible ideas.
Jan 28, 2012 — Everything from the size of your plate to the color of your food may be telling you to eat more than you actually need. The good news is you can use psychology to your advantage, if you learn a few tricks of the trade.