Reading charts, learning aromas and textures, and understanding how one ingredient—in this case garlic—can be altered by the way it’s...
Your LaCroix can’t kill cockroaches. Or you.
Scientists are turning to microbes to manufacture scents and flavors
Tweaking texture could give us healthy versions of our favorite junk foods—and that's just the beginning
Back to the (genetic) roots
Why does cooked steak look and taste so different from raw meat?
Why the hardest-working animals, plants, and microbes taste the best
Vino without veritas
The average drinker can't
From vanilla to GMOs, how science shaped the taste of the modern world
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