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Special Issue: Food

Why Does Food Taste So Delicious?
  • Scientific American Magazine

    Processed Food: A 2-Million-Year History

    Processed food has powered the evolution of the species, the expansion of empires, the exploration of space. Here are highlights

  • Scientific American Magazine

    Microbes Help Grow Better Crops

    Enlisting bacteria and fungi from the soil to support crop plants is a promising alternative to the heavy use of fertilizer and pesticides

  • Instant Egghead

    Why Does Cooked Food Taste Good? [Video]

    A chemical reaction discovered by French chemist Louis Camille Maillard (1878-1936) is responsible for the delicious flavors present in everything from baked bread to steak. Scientific American's Michael Moyer gives us a bite-size explanation.

  • Instant Egghead

    Why Toothpaste Makes Orange Juice Taste Bad [Video]

    We learn early not to drink juice after brushing our teeth. But it isn't just the mix of citrus and mint. The chemicals in toothpaste make your tongue more sensitive to bitter flavors ordinarily not detected in the juice.

Food Week on #SciAmBlogs network!
Scientific American Blog Network

Food Week on #SciAmBlogs network!

Keep coming back every day this week for a feast of blogging on all aspects of food, agriculture and nutrition.

Introducing: <i>Food Matters</i>
Scientific American Blog Network

Introducing: Food Matters

Our new group blog is fully devoted to the topic of Food. Meet the Food Matters crew

Why Calorie Counts Are All Wrong
Scientific American Magazine

Why Calorie Counts Are All Wrong

The counts on food labels can differ wildly from the calories you actually extract, for many reasons

Does Low-Fat Yogurt Make You Fat? [Video]
Web Exclusives

Does Low-Fat Yogurt Make You Fat? [Video]

Researchers debate whether hormones or calories play a bigger role in obesity

Case for (Very) Early Cooking Heats Up
Scientific American Magazine

Case for (Very) Early Cooking Heats Up

Nearly two million years ago our ancestors began to BBQ. These hot meals, Richard Wrangham argues, are what made us human

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