Food is a primal, everyday part of our lives—yet rich with mystery
Rigorously controlled studies may soon give us a definitive answer about what causes obesity—excessive calories or the wrong carbohydrates
What's the best way to control ecological pests? Feed them to the world's greatest predator—us
Typical calorie counts ignore how we cook and process food, how gut bacteria interact with food and the overall complexity of human digestion. Scientific American editor Ferris Jabr explains.
New brain research is revealing why fats and sugars may be driving more and more people toward obesity
Proponents of genetically modified crops say the technology is the only way to feed a warming, increasingly populous world. Critics say we tamper with nature at our peril. Who is right?
Processed food has powered the evolution of the species, the expansion of empires, the exploration of space. Here are highlights
Enlisting bacteria and fungi from the soil to support crop plants is a promising alternative to the heavy use of fertilizer and pesticides
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.
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.
Keep coming back every day this week for a feast of blogging on all aspects of food, agriculture and nutrition.
Our new group blog is fully devoted to the topic of Food. Meet the Food Matters crew
The counts on food labels can differ wildly from the calories you actually extract, for many reasons
Researchers debate whether hormones or calories play a bigger role in obesity
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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