food (Page 9)

Latest in food

Coconut oil is the latest reminder that there’s no such thing as a ‘superfood’

By Claire Maldarelli

human body sweat

The Weirdest Thing I Learned This Week

The weirdest things we learned this week: eating organs, celebrating sweat, and banning dogs

By Sara Chodosh

Bananas: your cousin, maybe?

Bananas: your cousin, maybe?

By Eleanor Cummins

food measurements

Can food have negative calories?

By Louise Dunford/The Conversation

Steve Jobs iPad Apple tech children rules

Industry insiders don’t use their products like we do. That should worry us.

By Eleanor Cummins

A beginner’s guide to finding wild edible plants that won’t kill you

A beginner’s guide to finding wild edible plants that won’t kill you

beer lager pour

The Weirdest Thing I Learned This Week

The weirdest things we learned this week: Curing syphilis with malaria, ejecting bears from planes, and discovering new beer yeasts

By Rachel Feltman

The Weirdest Thing I Learned This Week

The weirdest things we learned this week: artistic farts, meat lozenges, and Tesla’s beloved pigeon

By Rachel Feltman

The timing of your dinner could affect your overall cancer risk

The timing of your dinner could affect your overall cancer risk

By Neel V. Patel

hunter gatherer bow arrow

Ancient hunter-gatherers didn’t all eat paleo

By Sara Chodosh

New tech could soon let you test whether your lettuce carries E. coli

New tech could soon let you test whether your lettuce carries E. coli

By Dana G. Smith

Another giant study confirms that your coffee habit is probably good for you

Another giant study confirms that your coffee habit is probably good for you

By Sara Chodosh

This self-driving grocery delivery car will sacrifice itself to save pedestrians

This self-driving grocery delivery car will sacrifice itself to save pedestrians

Koji strip steak

This Japanese fungus can dry-age a steak in 48 hours. Here’s how.

By Kevin Gray and Jason Tasauro

a medieval illustration of people cooking

The Weirdest Thing I Learned This Week

The weirdest things we learned this week: scientists doing sex magick, ancient mac and cheese, and contagious writer’s block

By Rachel Feltman

Why your brain loves mac and cheese more than macaroni or cheese alone

Why your brain loves mac and cheese more than macaroni or cheese alone

By Claire Maldarelli

spoons full of condiments

The Weirdest Thing I Learned This Week

The weirdest things we learned this week: fake memories, sperm is not full of tiny men, and how ketchup makes the grade

By Rachel Feltman

Avoiding GMO food might be tougher than you think

Avoiding GMO food might be tougher than you think

By Sara Chodosh

Carbon emissions are sucking the nutrition out of our food

Carbon emissions are sucking the nutrition out of our food

By Nick Stockton

There are only 13 actual vitamins, and you’ll die without them

There are only 13 actual vitamins, and you’ll die without them

By Sara Chodosh

Lab-grown meat might not be the answer to our protein problem

Lab-grown meat might not be the answer to our protein problem

What to expect from the new GMO labels we’re getting in 2020

What to expect from the new GMO labels we’re getting in 2020

By Sara Chodosh

I developed a sturdier, crisper, and yummier apple

I developed a sturdier, crisper, and yummier apple

Earth lights from the atmosphere.

The case for burning our way to a cleaner planet

By Marlene Cimons

We have too many jellyfish, so scientists want to cover them in chocolate

We have too many jellyfish, so scientists want to cover them in chocolate

By Chloe Williams/Scienceline

A sting-free guide to becoming a DIY beekeeper

A sting-free guide to becoming a DIY beekeeper

By Eleanor Cummins

Anyone can compost their food waste (and everyone should)

Anyone can compost their food waste (and everyone should)

By Claire Maldarelli

Keep your love of chocolate from destroying the planet with this one easy fix

By Marlene Cimons

Restaurants could save a lot of dough by letting sick employees stay home

Restaurants could save a lot of dough by letting sick employees stay home

Why archaeologists are arguing about sweet potatoes

Why archaeologists are arguing about sweet potatoes

By Sara Chodosh

Intermittent fasting can help you lose weight. But can it make you live longer?

Intermittent fasting can help you lose weight. But can it make you live longer?

By Claire Maldarelli

Is a hot dog a sandwich? The Apollo 13 astronauts had some thoughts

Is a hot dog a sandwich? The Apollo 13 astronauts had some thoughts

By Stefanie Waldek

This guy ate a pepper so hot doctors thought he might be having an aneurysm

This guy ate a pepper so hot doctors thought he might be having an aneurysm

By Sara Chodosh

The first Antarctic greenhouse harvest may lettuce go to Mars

The first Antarctic greenhouse harvest may lettuce go to Mars

a pile of spaghetti

Worried pasta will make you fat? Spaghettaboutit.

One-fifth of Americans are responsible for half the country’s food-based emissions

One-fifth of Americans are responsible for half the country’s food-based emissions

By Sara Chodosh

Chocolate cake in a mug with a spoon

Add a dash of chemistry for the best microwave mug cake of your life

By Jason Lederman

How to make caramel at home without losing your mind

How to make caramel at home without losing your mind

By Mary Beth Griggs

Egg whites could help power a clean-energy future

Egg whites could help power a clean-energy future

By Marlene Cimons

Yogurt marinades make meat perfectly tender—here’s why

Yogurt marinades make meat perfectly tender—here’s why

Americans used to eat pigeon all the time—and it could be making a comeback

Americans used to eat pigeon all the time—and it could be making a comeback

By Eleanor Cummins

There’s no such thing as naturally orange cheese

There’s no such thing as naturally orange cheese

By Sara Chodosh

The origin story of domesticated rabbits may be all wrong

The origin story of domesticated rabbits may be all wrong

By Jessica Boddy

We might need to turn our poop into food to survive in space

We might need to turn our poop into food to survive in space

By Rachel Feltman

Strongest Man bodyfat

The world’s strongest athletes aren’t shredded and for good reason

By Stan Horaczek

Fat is sooo good and science can’t do a dang thing about it

Fat is sooo good and science can’t do a dang thing about it

By Rachel Feltman

This tiny shark eats grass and it’s doing just fine

This tiny shark eats grass and it’s doing just fine

By Kate Baggaley

diabetes blood finger prick

The strange side effect of gastric bypass that helps diabetics

By Sara Chodosh

No one knows if lobsters feel pain, which makes boiling them alive rather complicated

No one knows if lobsters feel pain, which makes boiling them alive rather complicated

By Sara Chodosh

Scientists are speed breeding plants in a race to beat climate change

Scientists are speed breeding plants in a race to beat climate change

By Marlene Cimons

Food science tricks to make the perfect popcorn

Food science tricks to make the perfect popcorn

By Claire Maldarelli

Greek yogurt creates a ton of wheyst—but wheyt! There may be a whey forward for all that whey.

Greek yogurt creates a ton of wheyst—but wheyt! There may be a whey forward for all that whey.

By Claire Maldarelli

Good news: A microwaved egg can’t permanently damage your hearing

Good news: A microwaved egg can’t permanently damage your hearing

By Ellen Airhart

We spend most of the year eating really, really old apples. Why do they taste so good?

We spend most of the year eating really, really old apples. Why do they taste so good?

By Sara Chodosh

heirloom tomatoes

Here’s how scientists are tricking you into eating your veggies

By Kate Baggaley

How to make a sourdough starter—and keep it alive

How to make a sourdough starter—and keep it alive

By Nicole Wetsman

Mayonnaise is disgusting, and science agrees

Mayonnaise is disgusting, and science agrees

By Kendra Pierre-Louis

That baby food ‘study’ that found ‘dangerous chemicals’ is probably garbage

That baby food ‘study’ that found ‘dangerous chemicals’ is probably garbage

By Sara Chodosh

You should make fermented veggies—for science

You should make fermented veggies—for science

By Mary Beth Griggs

Blue basin full of fruits and vegetables with tap water in the kitchen sink. Disinfecting fruits and vegetables to prevent the spread of the coronavirus.

How to actually remove pesticides from your fruit

By Sara Chodosh

Don’t worry about eggs—these other foods are way more likely to give you Salmonella

Don’t worry about eggs—these other foods are way more likely to give you Salmonella

By Sara Chodosh

hot chili peppers

We ate the world’s spiciest chip, cried for 45 minutes, then wrote this article about it

By Kendra Pierre-Louis

MRE Meal Kit Supply

Military-style meals are scarce, because last month was just awful

champagne fog up close

This pretty blue fog only happens in warm champagne

By Sara Chodosh