Hot Dog! The Science of July 4th Food
There's nothing more American than frankfurters and burgers on the barbecue grill to celebrate Independence Day. But what exactly are you eating, and what are some alternatives?
What's in Your Wiener? Hot Dog Ingredients Explained
This Fourth of July holiday, collectively Americans will eat some 150 million hot dogs, according to industry analysts. Lined up, that substantial serving of frankfurters would stretch from sea to shining sea—several times...
A New View of Food and Cooking [Slide Show]
Take visual tour through the scientific phenomena at work in the kitchen—and explore the new world of high-tech, science-inspired cuisine
Something to Chew On: Healthier Hot Dogs Substitute Cellulose for Saturated Fats
The structural integrity of the foods we eat is often based on unhealthy saturated fats. New research may allow food scientists to remove the bad fats without destroying texture
Sarcophagus Science: Mummify a Hot Dog
A desiccation demonstration from Science Buddies
Pink Slime, Deconstructed
"I don’t eat school lunch anyway . . . It looks weird."This is from a high school student, quoted in the New York Times over the weekend, in response to a seemingly "beefless" future in school cafeterias...
When Will Scientists Grow Meat in a Petri Dish?
A handful of scientists aim to satisfy the world's growing appetite for steak without wrecking the planet. The first step: grab a petri dish
Food Chemists Celebrate Tasty Centennial
It's the 100th anniversary of the Maillard reaction, perhaps the most important chemical reaction that takes place to enhance food's taste when we cook. Karen Hopkin reports