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.
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.
Oct 1, 2013 — If you've always wanted to take a course at Harvard or with America's most talented chefs, but you didn't have the money, discipline or grades, now's your chance. The best part of this free online class: You can eat your lab experiments.
Sep 3, 2013 — The world's most expensive coffee can cost $600 a pound, and it comes from — there's no delicate way to put it — civet poop. But how do you know if what you're shelling out for is the real deal? Chemists have come up with the world's first cat poop coffee test.
Aug 6, 2013 — Grapes that taste like cotton candy? No, it's not a GMO experiment but rather the result of good old-fashioned plant-breeding techniques. One scientist has already brought these sweet treats to the market and hopes our grape choices will one day be as varied as our apple choices.
Jul 17, 2013 — If you think deep yellow yolks are an indicator of higher nutritional value in eggs, think again, scientists say. Egg yolks come in a rainbow of colors — from pale white to red orange or pink. They may look strange, but they're still good for you.
Jul 10, 2013 — When Twinkies hit the stores again on July 15, their shelf life will be nearly twice as long as it used to be: 45 days. (We were surprised it wasn't longer.) There's a whole lot of food science employed to help the creme-filled cake defy the laws of baked-good longevity.
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.