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.
Take visual tour through the scientific phenomena at work in the kitchen—and explore the new world of high-tech, science-inspired cuisine
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
A desiccation demonstration from Science Buddies
"I don’t eat school lunch anyway . . . It looks weird." BPI / The Atlantic 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.
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
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