Food
Science Shows Why Traditional Kimchi Making Works So Well
A new study reveals why handmade fermentation vessels called onggi stand the test of time
Food13 articles archived since 1845
Food
Tweaking Vegetables’ Genes Could Make Them Tastier—And You’ll Get to Try Them Soon
Flavor is a tricky target, but technology and powerful genetic techniques are making it more feasible to improve the taste of vegetables
Food
Here’s the Weird Physics That Makes Peanut Butter a Liquid
Yes, peanut butter is a liquid (and a great example of a non-Newtonian fluid)
Agriculture
More than a Quarter of a Billion People Went Hungry in 2022
The number of people facing acute food insecurity shot up for the fourth year in a row in 2022
Food
The Science of Melting Chocolate
Researchers used an artificial tongue to understand how chocolate changes from a solid to a smooth emulsion
Food
Why Is It So Hard to Make Vegan Fish?
Futuristic food science technology could finally bring plant-based salmon filets and tuna steaks to the table
Engineering
Flavor-Enhancing Spoons and Chopsticks Could Make Food Taste Better
New types of cutlery can enhance flavors such as sweetness or saltiness for a more satisfying meal
Food
How to Brew the Perfect Cup of Coffee, According to Science
A mathematical model reveals the best way to achieve consistently tasty espresso
Food
Spray-On, Rinse-Off Food ‘Wrapper’ Can Cut Plastic Packaging
The coating deters microorganisms to fight both food waste and foodborne illness
History
The Ecology of the First Thanksgiving
Food sources around Plymouth Colony were so abundant because of Native land management
Agriculture
Agroecology Is the Solution to World Hunger
Millions of farmers are growing and sharing food in ways that enhance nutrition, biodiversity and quality of life
Food
Book Review: How to Bake π
Books and recommendations from Scientific American
Food
Fact or Fiction?: The 5-Second Rule for Dropped Food
There may be some actual science behind this popular deadline for retrieving grounded goodies
