FOOD SCIENCE

There's a Good Reason Europeans Think American Chocolate Tastes Like Vomit

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

Why We Keep Reaching for Cold Pizza

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

13 Vegetables That Are Actually Fruits, Botanically Speaking

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

Many bread recipes call for active dry yeast, but is it OK to substitute for instant yeast in a jam?

Active Dry Yeast vs. Instant Yeast: What’s the Difference?

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

Do Brussels Sprouts Taste Better Now? Yes—Here’s Why

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

How Many Licks Does It Really Take To Get To The Center Of A Tootsie Pop? Scientists Have Attempted to Find Out

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 Making the Fluffiest Scrambled Eggs

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

Should You Really Chill Cookie Dough Before Baking It? Yes—Here’s Why

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

What’s That White Stuff on Your Salmon (And Is It Safe to Eat)?

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.

What's the Difference Between White Cheese and Yellow Cheese?

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

How Long Does a Bottle of Wine Generally Last Once It's Opened?

It's true that wine starts to oxidize the moment you uncork it, but that's no reason to pour the leftovers down the drain.

Heinz’s New Ketchup Was Made From Tomatoes Grown in a Mars-Like Greenhouse

Farming on Mars may not be as easy as it looks in 2015’s ‘The Martian,’ but a new Heinz ketchup suggests it might be possible.

Your bread and your yoga mat might have something in common.

7 Everyday American Food Additives Banned in Other Countries

Red dye 40, olestra, and rbST all have the FDA’s stamp of approval. In other countries, they’re on the do-not-use list.

Watching television can influence how much we eat.

Appetite for Distraction: Does Watching TV Make You Hungrier?

Settling in for a night of binge-watching can have a significant effect on our potential for binge-eating.

The Reason Coffee Makes Some People Sleepy

Saying “Coffee makes me sleepy” might earn you a few puzzled looks, but there’s a science behind the phenomenon.

Why Are There Green Grains in My Brown Rice?

No, those green grains don't mean your brown rice has gone bad. The just didn’t get a chance to fully ripen.

Dairy Queen ice cream isn't exactly ice cream.

Dairy Queen's Frozen Treats Aren't Technically Ice Cream—Here's Why

Dairy Queen, home of The Blizzard, is careful not to advertise "ice cream" on its menu. Here's the curious reason why.

No, the White Stuff on Your Baby Carrots Isn't Chlorine

The white stuff isn’t a sign that your carrots have gone bad—but they might appreciate a little water.

Is Pink Lettuce Safe to Eat?

Why does lettuce turn pink? Contrary to what you might think, it’s not because bacteria has taken over.

Those wooden utensils in the corner are eyeing this situation nervously.

How a Wooden Spoon Prevents Your Pot of Water From Boiling Over, According to Science

Pasta water is notorious for frothing up and over the sides of your pot. Here’s why a wooden spoon helps prevent that.

Over the course of its history, chocolate has gone from a sacred beverage to a sweet treat.

A Brief History of Chocolate

Chocolate’s worldwide popularity streak has lasted centuries, but it wasn’t always the sweet, easily accessible treat we know today.

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How Do You Acquire an "Acquired Taste"?

Why do coffee, hot peppers, bleu cheese, and other foods only appeal to us as we get older? It has nothing to do with "maturing" taste buds.

He's a little lukewarm about baths in general.

How Warm Is Lukewarm?

If you’re talking yeast activation or baby bath temperatures, ‘lukewarm’ might be more specific than “not hot or cold.”

Can Honey Go Bad?

Honey can spend years in a pantry without spoiling because bees are very diligent when it comes to food safety.

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