Physics of food

Black tea films crack more easily than green tea films, while red tea forms no film.
Catherine Meyers, Editor
Physicists say a universal theory that describes everything from light reflecting in tea cups to black holes can explain why apples have a dip at the top.
Jessica Orwig, Contributor
Researchers discover a simpler (and greener) tempering method to give chocolate its texture, gloss and snap.
Meeri Kim, Contributor
Inside Science chats with Megan Povey about her research and what she has learned from transitioning genders late in life.
Nala Rogers, Staff Writer
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