This rosy treat remains shrouded in mystery.
Our editors scrounged up some truly bizarre facts.
Your LaCroix can't kill cockroaches. Or you.
From vanilla to GMOs, how science shaped the taste of the modern world
A dermatologist investigates
Scientists are turning to microbes to manufacture scents and flavors
Sometimes you just need to know
Researchers have identified enzymes from bacteria in mud to help develop flavor-based chemicals
Researchers are teasing out the ways we perceive flavor, from our tongue to our nose to the genes that dictate how we taste food. In the process, they're uncovering exactly which flavors will transform a dish into an offer you can't refuse
Traditional chicken, beef, and pork production devours resources and creates waste. Meat-free meat might be the solution.
Preserving food isn't hard--the challenge is in the flavor (or lack thereof, or disgustingness thereof)
The logic behind your bartender's advice.
Tweaking texture could give us healthy versions of our favorite junk foods—and that's just the beginning
The brand-new Brooklyn museum is part Wonka, part science
PopSci tackles life's whys, hows and who-dunnits in this Q&A-style; feature
Get gorgeous with the cutting edge of twentieth-century technology
Science serves up caffeinated doughnuts and juicy bacteria
A book by a Danish scientist and a Danish chef makes the fifth taste accessible
A peek behind the scenes at the Museum of Food and Drink's new Flavor exhibition
Flavor scientist Arielle Johnson discusses the creative side of culinary chemistry