Featured in flavor
Oct 22, 2020
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.
Oct 05, 2018
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.
Mar 10, 2017
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
Feb 13, 2017
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
Jan 26, 2017
Scientists finally figured out how to make tomatoes taste good again
Back to the (genetic) roots
Sep 02, 2016
The Science Of Grilling: How Heat Transforms Steak
Why does cooked steak look and taste so different from raw meat?
Jul 27, 2016
The Delicious Taste Of Struggle
Why the hardest-working animals, plants, and microbes taste the best
Jun 01, 2016
Can Science Build A Fake Wine That’s Just As Good As The Real Thing?
Vino without veritas
Apr 25, 2016
Can You Smell The Difference Between Bourbon And Rye?
The average drinker can't
Nov 24, 2015
The Inexorable Rise Of Synthetic Flavor: A Pictorial History
From vanilla to GMOs, how science shaped the taste of the modern world