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Physics of food

Wide array of multi colored foods on a table, including peppers, herbs, tomatoes, cured meats and more.

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.

Katharine Gammon, Contributor

New distilling technique creates a new, refreshing use for mashed peas.

Brian Owens, Contributor

Image of a jellyfish chip, mostly translucent, on a black background

Researchers find a new method for making jellyfish into an edible product with an enticing, crisp texture.

Bailey Bedford, Contributor

Ensuring a pot of the famous melted cheese dish has the right material properties is key to enjoying it.

Catherine Meyers, Editor

The bright colors of a variety of citrus fruits, including lemons, limes and other tart fruits fill the foreground of the image. The background includes white lines of the DNA double helix.

Scientists identify two genes behind plant cell pumps that produce sourness -- and variation in flower color.

Charles Q. Choi, Contributor

The photo shows more than 15 lettuce plants growing atop two rows of boxes with black tops, green leaves spreading out from the center, as tubing curls between the boxes.

Scientists are trying to perfect a technique for growing crops in space so that astronauts have enough food to get to Mars and back.

Benjamin Plackett, Contributor

New research reveals how wet porous materials collapse under pressure.

Charles Q. Choi, Contributor

The science of heat transfer confirms the wisdom of Italian pizzaiolos.

Brian Owens, Contributor

Food scientists are developing food for astronauts that stays nutritious and fresh for at least three years.

Rebecca Boyle, Contributor

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