FOOD SCIENCE

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.

There's a scientific explanation for the "vomit" notes some Europeans taste in Hershey's chocolate.

You’d never reach for cold French fries. How does cold pizza manage to remain so delicious?

You may have already heard that tomatoes are a fruit. Here are 10 other vegetables that also fit the botanical bill.

You can use active dry and instant yeast interchangeably in most cases, but they’re not exactly the same.

It’s partly thanks to the popularity of roasted Brussels sprouts over boiled ones—but that’s not the whole story.

In the decades since Tootsie Roll Industries first posed the question, several people have attempted to find the answer.

Dolly Parton has a secret for cooking perfectly fluffy scrambled eggs every weekend.

The secret to making the best chocolate chip cookies ever isn’t in the ingredients.

That’s the salmon’s albumin—here’s everything you need to know about what it is and how to avoid it when cooking salmon.

Cheesemakers have been adding yellow and orange food dye to their cheese products since the 17th century.