food science

All you need is heat to make it work.

Enjoying crispy leftover fries at home is possible.

We can all sleep a little easier now.

You're a quick chemistry lesson away from a better brew.

Let's break it down.

This is one case where fresh isn't best.

It could be your body's way of saying "watch out!" Here is the reason why sour things make you pucker.

Eating ice cream on a summer day could get a lot less messy.

Many of us burst into tears when we cut into one, too. It's the price we pay for onion-y goodness. So why and how can we make it stop?

We chew on the science of smacking.

A new study found that breakfast sandwiches have a bigger carbon footprint than other between-the-bread options.

No one said space travel was going to be delicious.

Those tiny candies pack a lot of pressure.

The FDA doesn't expect you to take the term literally.

Fluid dynamics has never tasted so good.

It doesn't mean that your food has gone bad.

There's a new warning from scientists, and it's not about the raw eggs. It's about the uncooked flour.

You hear the term tossed about, but what does it really mean?

It might be the most polarizing leaf in the culinary world.

Peanut butter is a lunch staple, but this spread is versatile both inside and outside the kitchen. Here are some of its other uses.

A new study points to a group of carbohydrates called fructans as the true culprit behind your stomachache.

That odor is extra powerful for a reason.

They used CRISPR gene editing to cut out many of the proteins that cause problems for millions.

The botanist and inventor devised hundreds of uses for peanuts. Peanut butter wasn’t one of them.