An ‘electronic tongue’ could help robots taste food like humans
An ‘electronic tongue’ made of transistors and sensors can taste food—a sensation that could be useful for robots and AI in the future.
An ‘electronic tongue’ made of transistors and sensors can taste food—a sensation that could be useful for robots and AI in the future.
Even a cutting-edge robot, made at the University of Cambridge, is limited to sense saltiness in a plate of eggs and tomatoes.
Should hospitals add wine bars for dying patients? One palliative care unit in south-central France is using neurological research to do something of the like.
Photographer Christopher Payne takes us inside the Jelly Belly candy factory in Fairfield, California, where the company whips up more than a million jelly beans by the hour.
Salt can help many foods taste good, but when you sprinkle it on can affect both flavor and texture. Use these tips to navigate this culinary balancing act.
In the “rematriation” movement, Indigenous farmers retrieve centuries-old seeds from museums and plant them in ancestral lands for tribal justice and food security.
How important is texture in making food taste good? It’s an interesting connection that alternative meat companies are trying to grasp right now.
As more states and countries legalize cannabis, growers are turning their attention to terpenes, the tasty molecules that determine the chemistry of edibles.
Invasive species have an appetite for destruction. But so do humans. Why not eat the weeds and critters to control them?
The Winter issue of Popular Science goes inside the movement to eat invasive species, a French hospital redefining our relationship with wine, and the science of texture.