Physics of food
An interview with baker and onetime chemical engineer Melissa Weller.
Scientists can tell where whiskey came from by the patterns it creates.
What does the science say about the safety of America’s chicken farming practice?
A new paper shows just how diverse the biochemicals in our food are, and how hard it is to understand how they impact our bodies.
New distilling technique creates a new, refreshing use for mashed peas.
Researchers find a new method for making jellyfish into an edible product with an enticing, crisp texture.
Scientists identify two genes behind plant cell pumps that produce sourness -- and variation in flower color.
New research reveals how wet porous materials collapse under pressure.