I laughed. Pretty hard, actually. Right when the fluffy cloud that is cotton candy started oozing sweet sugary alien blood, I laughed hard. It’s so ridiculous and it disappears so quickly and breaks down in such a balletic way that I can’t even think about turning my head away. In fact, I don’t want to even blink. My…
You know how much money you spend on food, but just where does that money go once you spend it? The answer, right down to the fraction of the cent, is here.
E. coli, salmonella, and staph are the names Americans fear when it comes to nasty foodborne illnesses. Yet it’s norovirus that is, far and away, the most common cause of food poisoning in the US. So why aren’t Americans more afraid of it?
It’s been thirty years since the Chernobyl disaster and radiation levels in plants seemed to have died down. So why are levels of radiation in milk still peaking?
Scientists have created three new genetically modified crops to combat three of the world’s most troubling crop diseases. Each was tweaked in a slightly different way to be resistant to those specific diseases. The details appear in three new papers out today in Nature Biotechnology.
In order to serve fugu (pufferfish) in Japan, a chef needs to have a special license. That’s because fugu is poisonous and toxic and lethal. So why would someone eat something that could kill you? Because when prepared properly, it’s safe to eat and delicious. Watch chef Sasaki, a fugu specialist for over 45 years,…
Recently, it seems like food dye is making a comeback in a big way, and not just one dye—all of them. Rainbow colored bagels, grilled cheeses, pizzas, and even lattes have circulated the internet as the latest food trend. Is it just harmless novelty, or is there more to these culinary monstrosities?
For the past two decades, the number of genetically-modified crops has been steadily skyrocketing around the globe. Until 2015, when the number saw its first recorded drop. What’s going on?
Here are picture perfect recreations of the food emojis we all love to drop in our text messages. You know the ones: the pizza slice, the taco, the foamy beer, the donut. Bon Appetit used a food stylist to recreate these popular emojis and it’s crazy how exacting their methods can be. To get the right look for the…
It’s a well-known fact that some of our favorite seafoods come with an unsavory dose of heavy metals like mercury. But there’s another group of chemicals that sometimes lace our tuna steaks, and the latest findings on them are anything but appetizing.
Tracking food poisoning cases is laborious detective work, and sometimes the culprit is never revealed. Now the task of identifying sources of contamination could be even harder—and, paradoxically, it’s because of a test designed to diagnosis food poisoning faster and easier than ever before.
There are a lot of ways to drink coffee but most of us don’t put much thought into it. Here’s a quick burst of different brewing methods, from the common cappuccinos and espressos to the always trendy aeropress and v60 pourovers to the more unique coffee cezve and siphon coffee. It’s a fun look at the different ways…
You can order the same drink at bars all over the world, but how much booze each order is really going to get you depends a lot on where you are.
Whether you’re counting by calories, pounds, or dollars, the world is wasting a huge amount of food. But there’s also another way to measure it: The quantity of resources we burn up for nothing at all.
Food labels are notoriously confusing—but what if they simply told you how long it might take to burn off the calories you’re about to consume?
I have a problem. It comes with double pepperoni, green pepper, and a cheese base. Sometimes there is cheesy bread. Dominos, and its network of dangerous easy ways to order food, is my enabler.
Every year, a huge amount of foods are brought into the country for Americans to eat. But before we dine, an inspection unit checks the items. Here are the foods most likely to not make the cut—and why they get tossed.
With research that will make you wish you had studied a little harder in high school science class, engineers at MIT have revealed some delicious-looking experiments.
Whisky. Wine. Vodka. Coffee. Olives. Sugar. Milk. Parmesan. Salmon. The list of counterfeit foods and drinks to be wary of is long—and growing.
Do you know where chocolate comes from? Apparently, not from the checkout line at grocery stores! How to Make Everything shows how to make chocolate from scratch, from the fruit of the cacao tree to the fermentation to the sun drying process to making sugar and cocoa butter to the grinding and tempering and molding of…