Physics of food

An interview with baker and onetime chemical engineer Melissa Weller.
Chris Gorski, Editor
Scientists can tell where whiskey came from by the patterns it creates.
Chris Gorski, Editor
What does the science say about the safety of America’s chicken farming practice?
Benjamin Plackett, Contributor
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
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
Scientists identify two genes behind plant cell pumps that produce sourness -- and variation in flower color.
Charles Q. Choi, Contributor
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