FOOD SCIENCE

Sourdough for science? Researchers are analyzing live cultures from bread starters to develop healthier, plant-based fermented foods.

Artist Sam Van Aken grafted a tree that grows dozens of fruit varieties from a single trunk.

Ditch the egg whites and whip up a fluffy vegan-friendly meringue instead.

If you’re wondering how tariffs might affect your grocery bill, use this interactive to trace the origins of your food.

Misunderstanding room temperature can have some surprisingly serious consequences.

These coffee-flavored marshmallows kick the classic recipe up a notch.

Don’t believe everything your parents taught you about navigating the kitchen.

Make this classic French pastry recipe your next baking project.

Don’t let wine aficionados hear you confuse these two sparkling beverages.

What is a flapjack? If you’re in England, it’s not a fluffy round cake made from batter and fried in a pan.

There’s science behind that seemingly random number.

It's 200 times thinner than human hair, and you won't find it at Olive Garden anytime soon.

Movie theater popcorn really does taste different than the stuff you make at home. Here’s why.

Golden lettuce isn’t just pretty—it’s good for you, too.

Apple season is among us. Here’s how to make the produce last for as long as possible.

There's an ice cream impostor lurking in grocery stores. Here's why it matters.

Blue pigmentation doesn't exist in the plant kingdom, but blueberries have found a unique way around this.

That delicious bowl of cheddar soup is really a big bowl of (good) bacteria.

Prunes—the shiny, sweet dried fruits—are both exploited and ridiculed for their laxative properties. But do they really make you poop?

Despite what people often claim, the Gros Michel isn't to blame.

Sound the alarm: PSLs have officially arrived at Starbucks!

Does ketchup need to be refrigerated? Not really. But should it be? According to Heinz, yes.

Researchers at MIT looked at "postmortem crème distribution" to see if two Oreo wafers can have an equal amount of filling after being twisted.

It seems to go against logic, but the appeal of milkshake-dipped French fries is backed by the science of taste.