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9 Numbers behind...Wheat flour
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9 Numbers behind...Wheat flour
2 main types of flour interest us most when we are not referring to their origin; those of "soft 
The Blue Blood of This Crab is Worth $60,000 a Gallon
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The Blue Blood of This Crab is Worth $60,000 a Gallon
The blue blood of the Horseshoe Crab is one of the most valuable liquids on earth: valued at $60,000 for a gallon. Find out why.
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Bush Tucker Man, the original food foraging TV series
Bush Tucker Man was the original food foraging television series. Les Hiddens' passion for the environment and how we obtain our food was ahead of its time.
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Putting Down Roots. Growing Wasabi in Northern Ireland
Usually cultivated in stream water in Japan, wasabi is notoriously difficult to grow. Chemist Sean Kitson has managed to grow it in Ireland for the first time
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Food Tech Company to Grow Wagyu Steaks in a Lab
Japanese Wagyu Beef could be grown in the lab by California based food tech company Just Meats. The rare and expensive steaks could soon be available for all.
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Once Upon A Bite: A Jaw-Dropping Look at Chinese Food
Once Upon A Bite, a phenomenally successful food docuseries looks at food from a Chinese perspective, examining local and international gourmet food culture.
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How Mugaritz's Faux-Egg Inspired MIT to Build Planes Differently
Andoni Luis Aduriz talks at the Food On The Edge about creative ecosystems and how his fake-egg dish inspired MIT to engineer planes and cars differently.
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A Burger Picked as The Top Tech Item During CES 2019
The upgraded Impossible Burger 2.0, made from plant protein was awarded the top tech at CES by Digital Trends the world's largest independent tech publisher.
The Great Tinfoil Divide. Which Side Are You On?
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The Great Tinfoil Divide. Which Side Are You On?
When Chef Tom Kerridge appeared on television with a top tip about cooking with the shiny side of tinfoil down it sent twitter into meltdown. How do you use it?
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Half of People Who Believe They Have an Allergy Don't
Allergies are on the rise but research claims that one in five adults in the US believe they have a food allergy while only one in ten actually do.
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The science of ramen
Discover how to prepare a delicious tonkotsu ramen in your own kitchen. Did you know that it's not a Japanese dish but a Chinese one?
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The World's First Lab-Grown Steak
An Israeli start-up has produced the world's first 'slaughter-free' steak: a lab-grown piece of steak. Would you try it?
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If Organic is Actually Worse for the Planet - What's the Fix?
A new study suggests that organic farming requires more landmass and has a more negative impact on the environment than traditional intensive farming,
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Mutant Japanese fugu fish pose even more deadly risk
The highly prized pufferfish has been eaten in Japan for thousands of years but today climate change is seeing mutant hybrids threaten the supply of the fugu.
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The Science of Pulled Pork
What is the perfect cooking time for pulled pork? The best meat to use? Discover the secrets behind this seriously delicious dish.
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High-Tech Mixology is Raising The Bar
Bartenders from all over the world are raising the bar for high-end mixology drinks: find out more about these liquid chefs.
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What's It Like to Lose Your Taste?
Adrian Wellock has not been able to taste any food for over three years. He says he lost his sense of taste after suffering from a cold.
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Is it safe to eat romaine lettuce?
The Caesar salad is again off the menu as the US Food and Drug Administration (FDA) advises everyone not to eat romaine lettuce after an outbreak of E coli.
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3D Printed Meat Is Almost Here
Sounds like something out of a sci-fi film, but futuristic meat alternatives are being 'printed' from a 3D printer thanks to a bioengineer.
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The Kitchen Playground for Tech-Loving Cooks
A Pacojet, liquid nitrogen ice cream maker, freeze dryer and a chocolate temperer are just a few of the kitchen toys available at the open shared kitchen space.
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You Might Be Seasoning Your Food With Plastic
A news study suggest that 90% of table salt around the world contains microplastics.
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The Science of Meringue
The scientific secrets behind the perfect meringue, from the correct amount of sugar and egg whites, to ideal oven temperature.
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The Science of Meat Fat
The amount of fat in meat influences its flavor, tenderness and juiciness. Don't miss these tips for trimming meat and improving its cooking process.
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The Science of Cooking Vegetables
The cooking of vegetables is a matter of science and chemistry. Don't miss these tips for improving their cooking process.
Behold The Broccolatte, A Super Latte Made With Broccoli
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Behold The Broccolatte, A Super Latte Made With Broccoli
Super foods have crept into the coffee market. The latest trend? The broccolatte, a specialty coffee drink made with broccoli powder. What's next?
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The Science of Circulators
A closer look at the science of circulators, the tools you need to practice the sous-vide cooking technique, which can produce incredible results.
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What Would Happen if Americans Stopped Eating Meat?
A new study in America looks at what would happen if meat, eggs and dairy were replaced with plant based proteins.
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The Science of Mirepoix
Mirepoix, the mix of fried diced vegetables used as a base for cooking, is a matter of chemistry. Don't miss these tips to adjust its flavour intensity.
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The Science of Cryo-blanching
A closer look at cryo-blanching, a rapid freezing method capable of preserving the color and flavor of green vegetables. Discover its secrets.
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The Science of Butter Pastries
How to make butter pastries according to chemistry and physics: it will amaze you to learn how much scientific theory is contained in each single pastry.
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The Science of Liver
Science helps us to understand what liver is, and how to cook this offal to appreciate it the best. Don't miss the tips!
This Is The Real Reason Broccoli Is Good for You
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This Is The Real Reason Broccoli Is Good for You
Eat your broccoli kids! Find out why broccoli and other cruciferous veggies are good for the gut. Get the full scoop here, plus tasty broccoli recipes!
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The Science of Melting Sugar
What's the science of melting sugar and how do these chemical reactions give sweets and biscuits a softer consistency? Let's find out.
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The Science of Salami
A closer look at one of the most delicious charcuterie specialities: salami. Why is it so irresistible? Science answers.
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The Science of Slicing Garlic and Onions
Garlic and onion slicing is a matter of chemistry and technique. Don't miss these tips on how to maximise their flavour to their full potential.
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The Science of Dry Brining
A closer look at dry brining method: it's a brining method capable of transforming the flavour and tenderness of barbecued dishes. Discover its secrets.
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The Science of Cocotte
A closer look at cocotte cooking method: healthy and simple, it's a cooking technique with many advantages. Discover its secrets.
The Science Behind Perfect Fried Chicken
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The Science Behind Perfect Fried Chicken
Want to make your own fried chicken at home? Watch a video explaining the science behind how to make the crispiest, most perfect fried chicken ever.
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The Science of Raw Ham
A closer look at one of the most popular charcuterie specialities: raw ham. Why is it so delicious and irresistible? Science answers.
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The Science of Sauces
What's the science of sauces and how can we apply it at home? A focus on the process to prepare the perfect sauce every time.
Scientists Make Shapeshifting Pasta
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Scientists Make Shapeshifting Pasta
Watch a video of a new form of pasta that changes into different shapes when it's placed in water.
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Why Plane Food Tastes So Bad
Eating plane food can be an awful experience, but it might not be completely down to the quality of the food, as this video explains.
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There's Something Very Different About This Chicken
This piece of chicken might look like a regular slice of crispy fried goodness, but you probably don't want to eat it.
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The Science of Food 'Rest'
Ever wondered why some recipes – mostly meat-based – are better “the day after”? Here's the scientific reasons why certain dishes should be left to "rest."
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Watch Corn Popping in Super Slow Motion
Watch this amazing video showing corn popping at 30,000 frames per second.
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The Science of Eggs: How to Make the Perfect Fried Eggs
The perfect eggs every time: from how to boil eggs, to cooking the perfect fried egg – let FDL's appliance of science transform how you make eggs.
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The Science of Milk Fermentation
What's the science of milk fermentation and how can we apply it at home? A focus on the fermentation process and a list of fermented milk products.
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How Plane Food is Actually Made
This video goes behind the scenes at the airport to show you exactly how plane food is made.
Christmas Candy Recipes: 4 Homemade Natural Sweets You'll Adore
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Christmas Candy Recipes: 4 Homemade Natural Sweets You'll Adore
Wondering how to make sweets at home for Christmas? Check out the Christmas candy recipes from ChefSteps: 4 guides on making wine gums, liquorice and more.
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The Science of Perfect Pizza
How to make pizza according to chemistry, physics and maths: it will amaze you to learn how much scientific theory is contained in each single slice.
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The Future of Food? Self-Produced: 6 Projects from the Maker Faire in Rome
We've been to the Maker Faire in Rome, an event that monitors the world of innovation and new technologies: here are six of the most interesting food projects.
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The Science of Sauce Reduction
Reduction is the process of thickening a watery liquid using heat: don't miss these tips and cooking techniques.
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Discover 100+ Food Pairings with This Interactive Graph
Get ready for some unique food pairing ideas thanks to this interactive graph of food connections.
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Living Life Without Smell
What would life be like if you couldn't actually smell what you were eating? Listen to this podcast to find out.
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The Science of Bacon
A closer look at one of the most delicious and tempting foods: bacon. Why is it so delicious and irresistible? Science answers.
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At Last! Edible Cling Film (Made from Milk)
Believe or not, scientists have developed an edible cling film made from milk and it could be in stores within three years.
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Rancidity: It's All a Matter of Taste
We look at rancidity in food and how with some clever science it could become a new taste for chefs to use in their cooking.
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What 2000 Calories Looks Like
Take a look at this collection of images that shows exactly what 2,000 calories in our favourite foods actually looks like.
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Is Cockroach Milk the Next Health Craze?
Scientists in India say that cockroach milk could be a healthy source of protein in the future and it's apparently more nutritious than cow's milk.
Watch: How Food Affects the Brain
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Watch: How Food Affects the Brain
Find out exactly how food affects the brain with this Ted-Ed video – from mood to cognitive function, quality of sleep to appetite.
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Food Hacking: How to Make Food Perfume
Meet Akihiko Iyoda, a food hacker who works on making perfumes so good you want to eat them.
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Fun Food Tricks
Check out this collection of food tricks and food experiments from Buzz Feed.
What Is Erythritol? Get To Know This Sugar Substitute
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What Is Erythritol? Get To Know This Sugar Substitute
Looking for a sugar-free way to indulge your sweet tooth? Find out if erythritol is the sugar substitute that's right for you.
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Study Suggests Eating This Italian Cheese Can Reduce Blood Pressure
A new study has found that Grana Padano, an Italian hard cheese, can be good for you in small doses.
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The Science of Egg Whites
A look at the science of egg whites: whoever considers it a "less noble" ingredient than the yolk is mistaken, and here's why.
WATCH: How To Wake Up Without Coffee
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WATCH: How To Wake Up Without Coffee
Think you can't wake up without coffee? Here are seven scientifically-proven alternatives to rev up your system sans java.
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The Edinburgh Food Studio <br>Cooking with Ideas
The Edinburgh Food Studio is an exciting endeavour that aims to feed your mind and your stomach, because what's more tasty than a great idea?
No, You're Not Allergic to MSG
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No, You're Not Allergic to MSG
Watch the food scientist Harold McGee explain the food myths surrounding MSG and why it's not actually bad for you.
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The Science of Pressure Cooker
It's one of the most common kitchen tools, but are you sure you know how a pressure cooker actually works? Here are some basic principles and tricks.
Harold McGee on The Science of Salt
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Harold McGee on The Science of Salt
The food scientist Harold McGee gets into the detail of salt and just why it's such a strong weapon in the kitchen.
Neurogastronomy, When Science Meets Taste
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Neurogastronomy, When Science Meets Taste
A double interview with scientist Dan Han and chef Fred Morin, founders of the International Society of Neurogastronomy.
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Scientists Discover Vegetarian Gene
This could explain why some people thrive on a vegetarian diet while others find it hard to give up meat.
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What if The World Was Vegetarian?
Here's a clever video that looks at the question; What if everyone in the world suddenly decided to eat a vegetarian diet?
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Fried Foods, Back With a Vengeance
Recent research conducted in Spain has proven that frying certain foods can actually make them healthier than if they are boiled.
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Restaurant Servers Have the Most Stressful Jobs in The World
A new study published by a University in China claims that working as a restaurant server can have higher stress rates than working as a doctor.
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Michelin Star Chef Uses 3D Food Printing For Fine Dining
Michelin starred Spanish chef Paco Perez shares how he's using the 3D food printer for plating designs too intricate to achieve by hand.
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How Mushrooms Make it Rain
This simple video from Minute Earth explains recent research that shows how scientists believe mushrooms are actually responsible for causing rain.
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The Science of Spherification
Once linked with molecular gastronomy only, spherification is a fascinating food technique, a reaction reproducing in the kitchen what caviar does in Nature.
Appliance of Science - How These Tea Sellers Don't Spill a Drop
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Appliance of Science - How These Tea Sellers Don't Spill a Drop
How can the sellers of Teh Tarik - AKA Pulled Tea - pour the drink so elegantly without spilling a drop of liquid. Science has the answer.
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Watch the Trailer for Michael Pollan's New Food Series
Watch the trailer for the upcoming Netflix series by Michael Pollan - a four part documentary show that will look at our connection with food.
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The Science of Cold and Freezing Food
What's the difference between cool and freezing when it comes to food preservation? A closer look at freezing food preservation, explained by science.
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Have A Cough? Reach For Chocolate, Science Says
Need an excuse to indulge in chocolate? British researchers have found that chocolate is more effective at treating cough than codeine and honey and lemon.
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Study Claims Lettuce Causes More Greenhouse Gases Than Bacon
A new study published in the U.S claims that eating lettuce is "over three times worse in greenhouse gas emissions than eating bacon”.
The Scientific Way to Cut a Cake - Video
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The Scientific Way to Cut a Cake - Video
Obliterating the traditional wedge slice with a 100 year old mathematical theory means every slice of cake equals fresh.
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The Science of Agar Agar
A closer look at agar agar, a carbohydrate-based substance derived from certain species of algae with a high jellifying capacity.
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What Happens When You Give Up Sugar and Alcohol for One Month
Sacha Harland decided to totally give up sugar, alcohol, artificial additives and unhealthy food for one month and film the whole thing. Here's what happened.
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The Science of Double Cooking
Wondering how to cook meat tender and tasty? Try the "double cooking" technique, using the oven and a pan, inverting the process: science explains you why.
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Underground Farming: the New Agricultural Revolution?
Thanks to new technologies, a new project bets on the cultivation of salad varieties and greens in the deep-level air raid shelters of London.
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Ranchers Claim to Have Killed a Wild Pig with Blue Fat
A family of ranchers in California were shocked to find blue fat inside a wild pig they were slaughtering.
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World's Leading Agronomists Meet to Discuss Feeding the Planet
The world's leading agronomists are defending on Italy for a five day congress in which they create a charter on the principles of feeding the planet.
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The Science of Soy Sauce
What is soy sauce and how is it made? From the ingredients to the preparation, here's a closer look at one of the world's most famous and tasty sauces.
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An Ice-Cream That Doesn't Melt - Imagine the Possibilities
Scientists say they are working with a special protein that stops ice-cream melting and makes for a much smoother texture.
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10 Cool Party Tricks Using Liquids
A video that shows you 10 top party tricks that use liquid and a hefty appliance of science. Your friends will surely be impressed.
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The Science of Crisp Skin
Let’s learn how to cook chicken paying special attention to the skin: with these tips even meat will have “something” extra. A clue? It all depends on salt.
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See the Palace of Versailles as Never Before
3D printing now comes in the form of the Palace of Versailles, with an ornate sugary shell surrounding a rich brioche centre. Find out how.
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The Science of Edible Seeds
Edible seeds - walnuts, almonds, flax, sunflower, sesame and their closest relatives - are spreading into the culinary culture: science tells us why.
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The Amazing Tomato You'll Never Get to Taste
A scientist says he's developed a tomato that taste much better than usual strains but supermarkets have shown zero interest in his discovery.
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Science Produces Bacon Flavoured Seaweed
Scientists at the University of Oregon say they've developed a strain of seaweed that when cooks tastes just like bacon.
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Expo Milano 2015 - Climate Change Debate
This week at Expo Milano 2015 some of the leading figures in climate change research met for a series of debates on how climate is affecting agriculture.
Eating With Your Ears: How the Sound of Food Influences us
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Eating With Your Ears: How the Sound of Food Influences us
What's the "music" of the food you eat? A number of recent scientific researches reveal that the "sounds" of foods influence our perception of their flavor.
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The Science of Ground Beef
Craving a burger? Science helps us to understand what ground beef is, and how to cook with ground beef to appreciate it the best. Don't miss the tips!
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Food MythBusters: Does Vinegar Burn Fat?
There are many food myths about vinegar, seen as a sort of magic potion: does vinegar burn fat? Does vinegar go bad? The answers come from science.
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The Science of Food Smells
Why do we like some aromas much more than others? And why a specific smell indicates how good the food is? The answers come from science.
Study: Eating Dark Chocolate May Increase Productivity
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Study: Eating Dark Chocolate May Increase Productivity
Good news, chocolate lovers! A recent study confirms dark chocolate is great for warding off that afternoon energy slump.
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Opening a Shaken Soda at the Bottom of the Ocean
The astronaut Chris Hadfield shows what happens if you open a shaken can of soda at the bottom of the ocean.
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Liquid Nitrogen Food & Flower Destruction
Two videos showing off some serious liquid nitrogen food destruction as food and flowers are crushed and smashed.
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Does Wine 'Terroir' Matter? Science Says Yes
Is wine terroir a myth? Not according to a recent study conducted by UC Davis that revealed wine from different places has a distinct chemical profile.
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A Dinner Back to the Earth by Polish Food Think Tank
A report on multifaceted sensorial experience from the final of Polish Food Think Tank’s project of “Earth and Water”.
Here's the Ultimate Burger Recipe
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Here's the Ultimate Burger Recipe
The Ultimate Burger is more than good beef and a nice condiment - it actually needs to be started five days in advance. Here's how it's done.
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The Science of Green Vegetables
The age-old problem of green vegetables, often considered to be uninteresting, lies in the cooking methods used to treat them: here's how it's can be remedied.
You Really Can Cook With Your Microwave - Here's How
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You Really Can Cook With Your Microwave - Here's How
A look at the microwave as ChefSteps show us all how to use this misunderstood appliance to cook some seriously tasty dishes.
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IBM's Chef Watson Stirs Up Unusual Food Pairings In New Cookbook
Meet Chef Watson, IBM's artificial intelligence computer, that has come up with unusual food pairings that appear in a new cookbook titled "Cognitive Cooking."
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The NASA-Inspired Indoor Hydroponic Garden
Grow herbs like an astronaut with the Green Wheel, a beautiful NASA-inspired indoor hydroponic garden.
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Food MythBusters: Olive Oil in Pasta Water
There are many die-hard myths regarding pasta: a deeply rooted conviction is that olive oil should be added to the cooking water, but it's only an urban legend.
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Does Sound Affect The Flavor of Food? Scientists Say Yes
Science proves that bacon tastes better when it is crispy and drinks are more satisfying when they fizzle. Find out why we "eat with our ears."
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Adding Fat to Rice When Cooking Could Reduce Calories by Over 50%
Scientists say they have discovered a way to half the calories in rice by adding oil when it's cooking and letting it cool in the fridge before eating.
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Is Gluten Bad? Harold McGee Tackles The Question
In a recent write up for Lucky Peach cookbook author and researcher Harold McGee tackles the ever pressing question: is gluten bad for you?
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The Science of Sourdough: How to Make Sourdough Starter
Fresh yeast in the form of a starter dough is not a technique easy to master, but by following few elementary rules you'll learn how to make sourdough starter.
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Watch A Margarita Be Made in Space
Would you like to try a margarita made in space? Check out how the folks at Jose Cuervo achieved this incredible feat with science and a cocktail shaker.
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The Science of Low-Temperature Cooking
What makes the difference between a piece of meat soft as butter or tough as an old boot? A series of low-temperature cooking techniques that break down fibers.
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Japan's Latest Trend: Eggs That Smell and Taste Like Yuzu
Japanese farmers have stumbled upon an eggscellent idea: making eggs that smell and taste like yuzu, the country's most beloved citrus fruit.
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Join the Food Think Tank, Polish Underground Food Lab
What’s the process behind combining mealworm beetle flower with an endemic bean cheese? Just one question being asked by this underground food lab in Poland.
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Midnight Snacking Could Affect Your Memory
Researchers at the University of California are about yo publish a study that shows unnatural eating times could have an adverse affect on memory.
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Ex NASA Engineer Creates Infrared Microwave Monitor
A new concept for a microwave would allow people to watch their food cooking on an infrared camera.
11 Foods That Naturally Whiten Your Teeth
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11 Foods That Naturally Whiten Your Teeth
Want to brighten your smile naturally? Swing by your local farmer's market to load up on these fruits and veggies that will help whiten your teeth.
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This Fridge Comes Equipped With A Coffee Maker
The GE Café French Door refrigerator features a Keurig K-Cup brewing system built into the door. Is this 2-in-1 kitchen appliance the fridge of the future?
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Scientists Discover Method To Un-Boil Eggs
Scientists at the University of California Irvine have developed a revolutionary technique to un-boil eggs and return them to their original liquid state.
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The Science of Starch
What is starch, how can we use it at the stoves and how shall we dose it in our dishes? Here it is science that comes to our aid in the kitchen.
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The Fruit That Makes Sour Taste Sweet
We take a closer look at synsepalum dulcificum - aka Miracle Fruit - a special berry that, once eaten, makes all sour flavours taste sweeter.
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Food MythBusters: Does Microwave Cooking Destroy Food Nutrients?
One of the most widespread myths regarding the microwave oven has to do with food nutrients: most of its beneficial would be destroyed. But is that true?
Why is Champagne Bubbly?
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Why is Champagne Bubbly?
A nice little video that explains exactly how the bubbles are made in Champagne - if you really don't know it's well worth a watch.
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The Science of Homemade Butter
What is butter? Is butter good for you? The answer comes from science, that also demonstrates how to prepare some excellent homemade butter.
The History of the Organic Food Movement
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The History of the Organic Food Movement
An infographic that looks at the history of the organic food movement - starting in 1924 and showing some of the most important moments for organic food.
Unreal Quail Eggs will Fool and Thrill Your Guests
Article
Unreal Quail Eggs will Fool and Thrill Your Guests
Check out this fun recipe for unreal quail eggs - a fruit based dish that looks exactly like the real thing. These are sure to wow your guests.
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Article
We Could Soon Be Eating Fungi That Feeds on Plastic
Behold the tabletop farm that converts plastic into edible fungi. It's the mind-blogging work of industrial designer Katharina Unger and Austrian studio Livin.
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Article
Food MythBusters: Does Alcohol Cook Out?
We have formed the idea that, once it's in the pan cooking, wine almost disappears. But does alcohol really cook out of food? Not exactly: find out why.
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Article
How to Find the Iron in Your Cereal
A fun video that shows you how to quickly separate the iron from your cereal - a great way to teach children about the minerals in their food.
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Article
Carlo Ratti: 'Here is the Expo 2015 Future Food District'
A chat with the Italian architect Carlo Ratti - the man in charge of the Future Food District project at Expo Milano 2015.
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Article
How to Make Glow in The Dark Lollipops
Here's a simple recipe that shows you how to quickly rustle up your very own batch of glow in the dark lollipops.
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Article
Martha Stewarts Enters 3D Printing World
Now you can make your own 3D printed Martha Stewart housewares in the comfort of your home. Fine out more.
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Article
WATCH: What Astronauts Eat For Thanksgiving
Ever wonder what astronauts eat for Thanksgiving when they are in orbit? Here's an exciting look at the thermo-stabilized holiday feast approved by NASA.
This Man's Taste Buds Are Valued at $1.5 million
Article
This Man's Taste Buds Are Valued at $1.5 million
Sebastian Michaelis has been tasting teas for nine years, now, the company he works for have insured his tongue for over $1.5 million.
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Article
Is 'Just Add Water' The Future of Food?
Just Add Water is new line of kitchen appliances designed to turn nutrient-dense food capsules into delicious meals in an instant. Is this the future of food?
How to Cook The Greatest Thanksgiving Dinner Ever Made
Article
How to Cook The Greatest Thanksgiving Dinner Ever Made
An in depth guide into make the Greatest Thanksgiving Ever, from butchering the turkey, to brining, gravy, sides and desserts - this is the go-to-guide.
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Article
The Science of Tempura Japanese Batter
What is tempura and how to make the perfect tempura batter? Some science tips will let you know how to prepare this Japanese recipe to fry fish or vegetables.
Want Chefs to Cook Tastier Food? Simple, Just Let Them See the Customers
Article
Want Chefs to Cook Tastier Food? Simple, Just Let Them See the Customers
A new study by Harvard Business School and The University College of London has shown that chefs who can see their customers make tastier food.
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Article
How to Feed Your Inner Clock
What we eat, together with light, has an affect on our body's internal biological clock called circadian rhythm: here's how food influences our efficiency.
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Article
Corn Popping in Slow Motion
Here's a fun video that shows you exactly what happens when corn kernels are heated, exploding and making popcorn.
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Article
Man Fries Egg on Paper
Stefan Gates, author of The Extraordinary Cookbook, shows people how to fry an egg on a piece of paper.
Fruit and Veggies, the Recipe for Happiness?
Article
Fruit and Veggies, the Recipe for Happiness?
According to several studies a person’s mental health and happiness may be associated with the consumption of fruit and vegetables: find out how.
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Article
Sonic Decanter - Make Wine Taste Better with Sound Energy
The makers of the Sonic Decanter claim their device can make any wine taste better in just 20 minutes using sound wave energy.
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Article
Crack, Melt and Peel - The Future of Food Packaging
The future of food packaging could see us peel our rice, crack our olive oil and melt away the packaging of a smoothie with water - take a look.
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Article
WATCH: London Duo Launches Burgers and Fries Into Space
Watch a fascinating video of a burger and fries launched into space by 'Chosen Bun,' a burger delivery start-up based in London.
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Article
The Science of Spicy Food
What makes food spicy? We still know very little about it, but science can explain much of this phenomenon and help us to prepare delicious spicy dishes.
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Article
'Edible Growth' Offers 3D Printed Appetizers
'Edible Growth' is a new 3D printer that has the ability to produce mini 3D printed appetizers made from nutritional ingredients like sprouts and fungi.
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Article
Andoni Luis Aduriz's Candy Project -
Andoni Luis Aduriz, chef from Mugaritz, has launched The Candy Project - a new initiative that aims to research the world of candy.
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Article
Mushroom Design: Lampshades
A look at the work of Jonas Edvard Nielsen who creates beautiful lampshades using a material called Mushroom Mycelium - a sort of mushroom design.
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Article
New Patented Process Avoids Cork Taint
Italian researchers have developed a patented process that sanitizes wines cork, thus avoiding the risk of cork taint.
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Article
16-Year Old Girls Win Google Science Fair With Innovative Farming Idea
Three 16-year old girls from Ireland won the Google Science Fair 2014 thanks to an agricultural breakthrough that could solve the world food crisis.
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Article
The Science of Dry Braising: How to Braise Meat With No Liquid
How to cook braising meat without using broth, water or any other liquid: science and physics with dry-braising, a less well known cooking technique.
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Article
Gastronomy and Food Science Journal Wants Chef Contributions
The third edition of the International Journal of Gastronomy and Food Science has been released and they're looking for contributions from chefs.
The Scoville Heat Rating Explained
Article
The Scoville Heat Rating Explained
This infographic breakdown the Scoville measurement of heat found inside chillies with some interesting facts about a range of the world's hottest bites.
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Article
This Ice Cream Changes Color When You Lick It
Manuel Linares, a Spanish physicist and ice cream lover, has developed a new type of ice cream that changes color when you lick it.
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Article
This Tree Grows 40 Different Fruits
A unique project that involves a technique called chip grafting to create a tree that can grow 40 different stone fruits.
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Article
How To Make A French Press (From Stuff In Your Hotel Room)
Check out this awesome food hack for making your very own French press with materials right out of a hotel room.
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Article
Watch What Happens When A Guy Sticks His Hand in Liquid Nitrogen
Find out what happens when a guy puts his hand in a bucket of liquid nitrogen. Will it freeze up? Watch now!
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Article
Teacher's Clever Infographics Explain The Chemistry of Food
British chemistry teacher Andy Brunning, known for his colorful infographics explaining the chemistry of beloved foods like bacon, is publishing a book.
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Article
The Science of Cakes and Biscuits
Pastry chefs pay a lot of attention to the consistency of their dishes using the right ingredients: let's find out how to make soft cakes and biscuits.
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Article
President Obama Plans To Save Honey Bees
U.S. President Barack Obama has created a special task force in charge of preventing the disappearance of honey bees and other pollinators like butterflies.
How to Beat Garlic Breath
Article
How to Beat Garlic Breath
A look at garlic breath and what actually causes it, with some top tips on foods and drink that can help combat vampire killing breath.
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Article
Scientists Discover Sixth Sense of Taste
Scientists researching taste have discovered a sixth sense on the tongue allowing people to detect carbohydrates in food and liquid before it's been digested.
How to Eat a Burger According to Science
Article
How to Eat a Burger According to Science
A nice video that shows you how to eat a burger according to science
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Article
What's the Taste of Colours? Food and Synaesthesia
An event in Birmingham explores synaesthesia, a condition in which a cross-wiring of the senses can give words or numbers distinct flavours, colours, sounds.
Study: Eating Ice Cream Won't Make You Feel Better
Article
Study: Eating Ice Cream Won't Make You Feel Better
Researchers from the University of Minnesota have published a study explaining why so-called comfort foods are actually a myth. Do you believe them?
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Article
Mist Machine Kicks Out 200 Flavours
A crazy machine developed by Charlie Harry that can kick out over 200 different types of flavoured mist. Watch a video of it in action.
Why Does Bacon Smell So Good?
Article
Why Does Bacon Smell So Good?
A video that explains why bacon smells so good, from the melting fats and sugars to the 150 organic compounds that make up bacons delicious aroma.
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Article
Discover New and Unique Food Pairings
Bernard Lahousse uses a huge data base of flavour and some unique technology to create interesting food pairings that sound strange but taste amazing.
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Article
Study Finds Peer Pressure Influences Food Choices
Researchers from the University of Illinois have found that the people around you will influence what you order at a restaurant.
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Article
The Science of Marinade: the Secrets for the Perfect Meat
Its classic version is a mix of wine and spices, but a good marinade is much more: it makes the meat tender with a very refined taste, here are the secrets.
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Article
The Science of Salad: How to Make the Perfect Salad
It's not easy to define a salad, and making the perfect one can be harder: from the leaves to the dressing, enjoy the first Spring days preparing a tasty salad.
Video: The Science of Spice Explained
Article
Video: The Science of Spice Explained
A great video that quickly explains exactly what happens when we eat spicy foods, from the burning sensation to different ways spice can effect us.
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Article
See How Much Food is Produced, Eaten and Wasted Every Second
An interactive infographic that provides startling figures on how much is food is produced, eaten and wasted every second.
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Article
Ferran Adria Discussing Science and Cuisine
Ferran Adria visits the Museum of Science in Boston and presents some ideas on science and cuisine and how the two are often blurred.
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Article
The Science of Cheese: How to Make It At Home
How to make cheese at home? Mostly we think that making home-cheese is a difficult task, but mastering a few scientific facts you can certainly make your own.
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Article
Find Out Why Sriracha Is So Addictive
Did you know that Sriracha can give you a natural high? This video from the American Chemical Society explains why hot sauce is addictive.
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Article
The Science of Microwave: How To Use it With a Gourmet Twist
One of the most famous kitchen appliances helps you while preparing complex and gourmet recipes: the only thing you need to know is a bit of science.
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Article
Food Trick: Red Cabbage = Green Eggs
A great food trick that shows you how to use juice extracted from a red cabbage to make a plate of green eggs.
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Article
Could Glowing Plants Lead to Glowing Foods?
The glowing plant you see is made by mixing the light-emitting pathways found in marine bacteria with plant genomes - could it one day happen with food?
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Article
The 3D Printer For Jello Shots
This 3D printer for jello shots is capable of injecting cubes and spirals into gelatin. Read all about it and learn how you can make your very own 3D printer...
WATCH: This Is Your Brain on Sugar
Article
WATCH: This Is Your Brain on Sugar
Do you have a sweet tooth? Watch this fun animated TED-Ed video to see how sugar interacts with your brain and why it's so addictive.
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Article
Watch People's Micro Reactions to Food
This video highlights the tiny reactions that take place when we eat a range of different tastes and textures.
The Science of Cookies
Article
The Science of Cookies
This informative video looks at the science of making cookies and explains exactly what happens when you close the oven door to watch them bake.
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Article
Behold The Foodini, A 3D Food Printer For The Home
Step into the future of cooking with the Foodini, a cutting-edge appliance that brings 3D food printing into your kitchen.
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Article
NASA To Plant Basil on The Moon
There may come a day when astronauts enjoy lunar pesto. That's because NASA will experiment with growing basil and vegetables on the moon.
6 Food Facts You Probably Don't know
Article
6 Food Facts You Probably Don't know
Bananas are radioactive and 5 other top food facts that you probably don't know from Michael Stevens on the Jamie Oliver Food Tube show.
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Article
Brussels Sprouts Power a Christmas Tree
Brussels sprouts are cool again! Kid scientists in the United Kingdom have developed a battery powered by Brussels sprouts that can light a Christmas tree.
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Article
Scientists Make Cheese From Microbes on Michael Pollan's Skin
A scientist from UCLA has made cheese from microbes found on the belly button of food writer Michel Pollan. Would you be brave enough to try it?
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Article
Cry Me a Block of Cheese
A team at Dublin's Science Gallery have created a block of cheese produced from real human tears.
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Article
Egg Vs Cryogenic liquid
Watch what happens when a regular egg is dropped inside cryogenic liquid that's -70C.
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Article
The Science of Bones in the Kitchen
Be brave enough to use bones in the kitchen, here a scientific approach to cooking with bones that will change your cuisine forever.
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Article
The $225 Glow-In-The-Dark Ice Cream
Want to try glow-in-the-dark ice cream? You better be ready to dish up $225 per scoop for this unique treat that glows with every lick.
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Article
The Best Time of The Day To Drink Coffee
Science has pinpointed the best time of the day to indulge in a cup of coffee so you can reap all of the benefits.
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Article
WATCH: Science Explains Why A Beer Bottle Foams When Tapped
Want to know why a beer bottle foams after it's been tapped in the mouth? Watch this scientific video captured in high definition to get all the answers.
Formula for The Perfect Pizza
Article
Formula for The Perfect Pizza
Dr Eugenia Cheng from the University of Sheffield has applied mathematics to create a formula for the perfect pizza topping.
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Article
Food Tastes Better When You Don't Instagram, Study Confirms
It's time to put down the camera and pick up the fork. A new study reveals we'll enjoy our food more when we're not photographing what's on the plate.
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Article
The Science of Smoking Salmon: How to Smoke Salmon
Did you ever want to smoke a salmon at home? Learn how by following this scientific recipe and technique to make the best smoked salmon you'll ever taste.
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Article
The Breaking Bad Tea Brewer
Breaking Bad is over but you can still get your fix of chemistry with this scientific tea pot created by the designer Agustina Bottoni.
Calories in Alcoholic Drinks
Article
Calories in Alcoholic Drinks
A look at just how many calories we consume when we drink with food equivalents to really show you the level of calories in alchohol.
The Molecular Popsicle
Article
The Molecular Popsicle
A molecular Popsicle that's organic, vegan and lactose free - developed by designer David Marx in Berlin.
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Article
WATCH: How To Go Beer Foraging
Have you ever been beer foraging? We thought not. Here's a great video from the Nordic Food Lab that shows you what it's all about.
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Article
Mouth Bling: The Smart Tooth That Can Sense How Much You Eat, Drink
Taiwanse researchers have invented a smart tooth that can sense every oral activity - from chewing and drinking to smoking and coughing.
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Article
Need Energy? Spritz Yourself With Caffeinated Spray
Need some energy but don't like the taste of coffee? Reach for Sprayable Energy, an all-new caffeinated body spray that works just like a cup of joe.
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Article
Futuristic Helmet Produces Food While You Wear It
Seems unreal but true, this futuristic helmet produces food while you wear it. Put it on, go about your day and enjoy a tasty algae snack once you're done.
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Article
Science and Cooking Lectures Back at Harvard
The popular lecture series on Science and Cooking which has seen some of the world's best chefs present on a range of topics is set to return to Harvard.
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Article
Someone Finally Invented Hangover-Free Beer
Love beer but hate hangovers? There's a cure for that and you won't believe what it is. Check out the first ever hangover-free beer.
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Article
Nordic Food Lab Launches Wild Edible Plant Database
The Nordic Food Lab has launched an online search engine for wild herbs and plants. Now you can search for information on all your foraged herbs.
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Article
'Just Add Water' Beer Powder Has Arrived
Pat Tatera has invented the ultimate beer invention with his 'just add water' beer powder - a simple coronation device that creates a full bodied brew.
Introducing The 'Cotton Candy Grape'
Article
Introducing The 'Cotton Candy Grape'
Researchers in California have developed a new variety of grape that packs all the flavors of cotton candy inside a fruit - a cotton candy grape.
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Article
The Top Secret $380,000 Burger Tasting
A select group of people in London have been invited to sample a slice of a $380,000 burger that is the first of its kind to be grown entirely in a lab.
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Article
Scientists Discover New Strawberry Species
A scienist working for the U.S. Department of Agriculture has discovered a new species of strawberry in the mountains of Oregon.
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Article
Delicious Planet: Behold The Earth Cake
An Australian baker has created this amazing Earth cake featuring an inner core, outer core, mantle and crust.
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Article
Scientists Develop Wine From Durian, the World's Stinkiest Fruit
Scientists in Singapore have found a way to make wine from durian, a pungent fruit some people find absolutely repulsive.
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Article
Drinking with Friends Makes Wine Taste Better
A scientist from Oxford University has studied the way setting and mood effect flavor - saying that drinking with friends makes wine taste better.
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Article
Living Food With A Heartbeat, Would You Eat It?
Living food is a new trend in gastronomy where dishes are designed to mimic living creatures. Are you bold enough to try food that's alive on the plate?
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Article
Cutlery Can Alter Taste of Food, Study Confirms
A study by Oxford University proves that the shape, texture and color of cutlery changes our perceived taste of food.
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Article
Coffee Shop Chatter Helps You Think Outside The Box, Study Reveals
Hoping to boost your creativity? Researchers say a trip to your local coffee shop may help improve creative thinking.
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Article
Nordic Food Lab Dissects The Tongue (Podcast)
In their latest podcast, The Nordic Food Lab explains how our tongues work, what our tastebuds do and how bitterness is all in our minds.
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Article
What The Store Looks Like with No Bees
This is what your local store would look like if there were no bees in the world - empty shelves with over half the ingredients gone.
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Article
A Levitating Caprese Salad
A look at the work of Kris Brooner an 18-year-old scientist who set out on a mission to make the world's first levitating food.
How to Cook The Perfect Steak
Article
How to Cook The Perfect Steak
A look at steak and the science of how to choose, prepare and cook the perfect piece. Your meat will never taste the same again.
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Article
Scientists Extract Gold Using Cornstarch
Scientists have discovered a new way of extracting gold using cornstarch instead of toxic cyanide.
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Article
The Nordic Food Lab's Podcast on Fermentation
Curious about pickles and fermented foods? Get the lowdown on lactic acid fermentation in this podcast by the Nordic Food Lab in Copenhagen.
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Article
David Chang Eats Space Food
Chef David Chang and Traci Des Jardins have visited NASA's Space Food Systems Laboratory in Houston where they were invited to taste a range of space foods.
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Article
Too Much Food Snapping Could Lead to Problems
Researchers from the University of Toronto say that too much food snapping and sharing of food pictures could lead to an unhealthy preoccupation with food.
Stressed Out? Relax With These Foods
Article
Stressed Out? Relax With These Foods
Feeling stressed? Load up on these stress-relieving foods to start feeling better.
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Article
The Science of Pasta: How to Make Italian Pasta
Learn the right technique to make fine dining Italian pasta, from the way it should be cooked to the sauce
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Article
The World's Shiniest Object is a Fruit
A look at the Pollia condensat herb from central africa that grows fruit like berries that are thought to be the world's shiniest living object
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Article
Levitating Liquids, The Next Culinary Frontier?
Scientists have developed technology that allows liquid drops to levitate. Could this technology be the next frontier in avant-garde cuisine?
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Article
Red Wine May Prevent Hearing Loss
Researchers have found that drinking red wine may help prevent hearing loss...we'll drink to that!
On A Budget? You Can Still Cook Sous Vide (Video)
Article
On A Budget? You Can Still Cook Sous Vide (Video)
Can't afford fancy sous vide equipment? This video from Chefsteps offers a simple budget-friendly solution, all you need is a stove top and a ziplock bag
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Article
Does Chemistry Date Back to Cooking?
An interesting look at the history of cooking with Harold McGee, who argues that without cooking there may well be no chemistry
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Article
Mediterranean Diet Better For Heart Than Low-Fat Diet
A study published in the New England Journal of Medicine confirms that a Mediterranean diet is best for heart health and the prevention of strokes
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Article
Extract Iron from Your Breakfast Cereal
The team at Sick Science show you how to extract the iron from your cereal using water, a plastic bag, some cereal and a strong magnet
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Article
Big Investment for Meat Printing Company
Modern Meadow is a company that are researching the possibilities of printing meat using animal stem cells
Infographic - How Fresh is Your Food?
Article
Infographic - How Fresh is Your Food?
The infographic that gives some details on fridge shelf life of certain ingredients from milk and cheese to veg and leftover pizza
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Article
Our Galaxy Tastes Like Raspberries
A team of astronomers have discovered that The Milky Way, the Galaxy Earth sits within, tastes like raspberries and smells like rum
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Article
The Sensor That Lets Plants Speak
A look at the Flower Power sensor, coming in 2013 it aims to give gardeners information that will help them grow healthier plants
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Article
Is This The Cure for Peanut Allergies?
Researchers from the National Institute of Health say they may have discovered a cure to peanut allergies - you'll never guess what it is
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Article
The Pineapple That Tastes Like Coconut
A team from Queensland in Australia have developed a strain of pineapple that's much sweeter than usual and tastes a lot like coconut
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Article
Hot Chocolate Tastes Better from Orange and Cream Cups
A team of scientists say they have proven that drinking hot chocolate from an orange or cream cup improves flavor
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Article
Why You Shouldn't Shun Expired Foods
That gallon of milk may be good well past its expiration date - here's why you shouldn't fear the ''sell by'' dates on food packaging
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Article
Ferran Adria on His Culinary Wikipedia
The world famous chef Ferran Adria has revealed more plans regarding his latest project, Bullipedia, an online culinary resource for all
Is it Safe To Eat Raw Cookie Dough?
Article
Is it Safe To Eat Raw Cookie Dough?
Scott Heimendinger takes a scientific approach in examining whether or not it's safe to consume raw cookie dough straight from the bowl
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Article
Let Your Plants Tell You When They're Thirsty
A new solar powered system that's built at home that lets you know when plants are dry and need to be watered
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Article
The Science of Cider: Behind Julius Cesar's Favorite Drink
Based on alcoholic fermentation, the science and physics of cider do not only rely on good apples or ripe apples, but on century long techniques
Scientists Develop Heat Proof Chocolate
Article
Scientists Develop Heat Proof Chocolate
Scientists at the Cadbury's confectionery company say they have developed a chocolate that can withstand high temperatures for up to three hours
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Article
10 Germ Hotspots In Restaurants
Think the bathroom is the germiest spot in a restaurant? Think again. Here's the top 10 most unhygienic places to lookout for next time you dine out
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Article
Can The Scent of Freshly Baked Bread Make You Kinder?
French researchers have found that the aroma of freshly baked bread makes us kinder to strangers
Formula For The Perfect Pint of Beer
Article
Formula For The Perfect Pint of Beer
A pub chain in the UK claim they have devised a formula for pouring the perfect pint of beer every time
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Article
How to Pressure Cook Like a Pro
A look at pressure cookers and how to use them to make great caramelized vegetables, by the team over at Chow.com
The Cocktail Shaking Barbot
Article
The Cocktail Shaking Barbot
The cocktail shaking barbot will be on full display at the upcoming Science of Distillery courses in San Francisco
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Article
Do Vegetarians Live Longer than Meat Eaters?
Eat your vegetables! According to researchers, vegetarians may live longer than their meat-eating counterparts
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Article
Can Eating Chocolate Make a Country Clever?
A new study suggests that there's a direct link between the amount of chocolate a county consumers and the amount of Nobel Laureates it spawns
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Article
Forget Five, 7-a-Day Keeps The Doctor Away
Researchers claim that seven servings of fruits and vegetables a day is the key to better mental health and happiness
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Article
How Eating Eggs Can Predict Your Personality
A new study suggests egg preference predicts personality type. Need egg-vice? Avoid people who prefer boiled eggs and date someone who likes their eggs fried
Understanding Medicinal and Wild Plants
Article
Understanding Medicinal and Wild Plants
A lecture from the Italian biologist Andrea Pieroni discussing his research into wild food and medicinal plants
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Article
The Science of Frying: How To Make The Perfect Fried Chicken
Which is the best oil to use? And what about temperature? Find out how physics and chemistry could help you while making fried food at home
David Chang: 'Is MSG Really Bad For Us?'
Article
David Chang: 'Is MSG Really Bad For Us?'
David Chang discusses MSG how it works in food and asks the question can it have a bad affect on the body?
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Article
How to Make a Memorable Meal
Paul Rozin is a psychologist who examine the experience people have when they're dining and what makes a meal more memorable
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Article
Chef Shorthand and Note by Note Cuisine
A look at the DSF system for writing recipes using their parts and colloids - how this has affected the industry and how it helped create 'Note by Note' cuisine
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Article
The Science of Aspic: How To Make The Perfect Jelly
Whether you call it gelatin, jelly or 'aspic', here are some secrets to prepare it at home just using some physic and chemistry rules
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Article
Creating Electricity From Apple Trees
A photographer from Maine has discovered a way to generate electricity from apple trees
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Article
The Science of Ice Cream: How To Make It At Home
Learn how to make a mouth-watering ice cream without an ice cream maker, with few physics notions and some smart tips
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Strawberry Sun Tan Lotion
Scientists have discovered that strawberreis contain properties that work to block out harmful UVA rays emitted from the sun
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NASA Develops Vegan Menu For Mars Mission
On their next mission to Mars in 2030s, NASA astronauts will eat a100% vegan diet with fresh fruits and veggies
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The Science Of Roast: How To Make The Perfect Roasted Meat
It's one of the family meal dish par excellence, but it's not so easy to make as it seems: find out how physics could help you while making this famous recipe
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How To Make Yeast And Use It At Home: The Science Of Yeast
Yeast is the key ingredient for a tasty piece of bread: find out how chemistry and physics could help you while making it yourself at home.
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The Science Of Wine Aging
The aging process is one of the most important factors when it comes to wine: find out how physics and chemistry affect it
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The Science of Purée: How to Make Homemade Mashed Potatoes
A not-to-miss guide for the perfect potato purée: from ingredients to the cooking techniques, find out how to make homemade mashed potatoes.
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Food Sex: How Food Could Affects Your Sex And Libido
We all know that food - sex is a very important pair to keep in mind when you want to arrange a romantic date: there are a lot of foods considered a natural
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The Science of Jam: How To Make The Perfect Jam
It's just sugar and fruit, but don’t let the small number of ingredients fool you: find out how physics and chemistry could help you to prepare the perfect jam
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Egg and vinegar experiment: how to obtain a "naked egg"
This amazing science experiment reveals what happens to eggs after they've been soaked in vinegar for two days. The results are impressive
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The Science Of Chocolate: How To Make Sicilian Chocolate
One of Sicily's most famous food is the gourmet chocolate from Modica: let FDL's appliance of science transform how you make (and enjoy) chocolate
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Why Junk Food Makes You Sad
A study from two Spanish universities suggest that fast food can be conducive to mental and physical health issues
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Hunger? It Keeps Your Eyes Peeled
How hunger sharpens your vision: how scientists think that hungry people see better than the others
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Watermelon that Tastes Like Tuna | Food Science
Two food science chefs Homaro Cantu and Ben Roche are using their skills to improve the world - their first invention ? A watermelon that tastes like tuna
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The Science of Soufflé: How to Make the Perfect French Baked Cake
The soufflé, a French dish, is every chef’s nightmare: will it rise as it should, or collapse? The answer comes from science: take care of steam and egg whites
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The Science of Meat: How to Grill the Perfect Steak
Science helps us in the kitchen while making the perfect grilled steak: it depends on Maillard's chemical reaction
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The Science of Sauces: How to Make the Perfect Mayonnaise
Curdled sauces? It's all a matter of chemistry and physics: understanding a few simple reactions will enable us to rescue even the most desperate situations