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What Makes Food Taste So Good?

Deliciousness is the happy result of a surprising blend of factors, some of which have nothing to do with your taste buds

By Michael Moyer

The Physics of Champagne

A million mesmerizing bubbles rise from a glass of sparkling wine. Scientists believe they now understand how these tiny bits of fizz are born, take flight and burst in a nose-tickling spray

By Gérard Liger-Belair

The Hidden Life of Truffles

Not just for gourmands, truffles play essential roles in the health of ecosystems. Efforts are underway to conserve threatened species that depend on these delicious fungi

By James M. Trappe and Andrew W. Claridge

The Race to Save Chocolate

Pests, fungal infections and a changing climate threaten cacao crops and the chocolate they produce. But researchers have strategies to rescue this favorite sweet

By Harold Schmitz and Howard-Yana Shapiro

GM Foods on Trial

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?

By David H. Freedman

The Quest for Lab-Grown Meat

A handful of scientists aim to satisfy the world's growing appetite for hamburgers—and eventually steak—without wrecking the planet. The first step: grab a petri dish

By Jeffrey Bartholet

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