Featured in flavor
There’s a science to food pairing, and you can learn it here
Reading charts, learning aromas and textures, and understanding how one ingredient—in this case garlic—can be altered by the way it’s prepared.
The ‘all-natural’ label on your LaCroix is meaningless, but that doesn’t mean the seltzer is bad for you
Your LaCroix can’t kill cockroaches. Or you.
What are the “natural flavors” in your food? Biotech is making the answer more complicated.
Scientists are turning to microbes to manufacture scents and flavors
Texture is the final frontier of food science
Tweaking texture could give us healthy versions of our favorite junk foods—and that's just the beginning
Scientists finally figured out how to make tomatoes taste good again
Back to the (genetic) roots
The Science Of Grilling: How Heat Transforms Steak
Why does cooked steak look and taste so different from raw meat?
The Delicious Taste Of Struggle
Why the hardest-working animals, plants, and microbes taste the best
Can Science Build A Fake Wine That’s Just As Good As The Real Thing?
Vino without veritas
Can You Smell The Difference Between Bourbon And Rye?
The average drinker can't
The Inexorable Rise Of Synthetic Flavor: A Pictorial History
From vanilla to GMOs, how science shaped the taste of the modern world