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
Researchers detect presence of proteins in the saliva of people who ate bitter foods.
James Gaines, Contributor
Researchers found that adding a full twist made it possible to break spaghetti in half.
Growing interest in minimally processed wines is shaking up the wine industry.
Joel Shurkin, Contributor
Will the kitchen of the future include a 3-D printer?
Tracy Staedter, Contributor
Genetically modified yeast with basil and mint genes added gives beer a hoppy flavor without the need to add the actual flowers.
Jason Socrates Bardi, Editor
Scientists examine the environmental impact of the U.K.'s love affair with prepackaged sandwiches.
Annie Roth, Contributor
Inside Science is an editorially independent news service of the American Institute of Physics