We’ve entered pie season—and with that also comes the season of people telling you their secret pie crust ingredient. For most people, that secret ingredient means one thing: vodka. I know because I used to be one of them. Until I found something much, much better. »
Fresh vegetables have a reputation for being a little more pricey than their frozen or canned counterparts. Here’s why it’s not really deserved—but why it will probably still seem like it is anyway. »
A box of powder-cheesed macaroni? Natural! A candy bar? Sure, why not: natural! A can of 7-Up? All natural! A bag of fruit snacks? Just chock full of natural flavor, friend. »
You’re feeling queasy, your forehead is clammy, and all that tea you’ve been mainlining is doing nothing at all to perk you back up. What happens next is why it’s so hard to know if you had food poisoning or just a brush with the flu. »
Guinness recently announced that they were making a change to their two century-old recipe, one that wouldn’t make any use at all of fish bladders. Wait, said many people. Guinness has fish in it?
It’s important to give people accurate information about food, and it’s important to communicate that information in an effective and convincing way. Unfortunately, this infographic, put out by the food psychology department at Cornell, is to food psychology what John Wayne Gacy was to party clowns. »
Promises of rain to come withstanding, California is still smack in the middle of a long, punishing drought. So what does it look like when a top agricultural state undergoes years of drought? Not good, friends. »
Rice: It’s not just delicious, it’s also the building block of a large percentage of the world’s diet. But rice—and how we finally figured out how to domesticate it—is responsible for shaping a lot more than just what’s on our plates.
El Niño is here—and it’s looking to get intense pretty quickly. But there’s more than just powerful, abnormal weather patterns to worry about. A chain reaction from El Niño could result in a major seafood shortage.
A startup called Clear Labs has genetically tested a bunch of hot dogs, and the results are about as weird as you’d expect. Pork DNA in the turkey dogs. Chicken DNA in the veggie dogs. But then, there was this little surprise: human DNA! Human DNA in hot dogs! And from the way the press is spinning it, you’d think… »
Hey, you, what’s your favorite fish? Oh, salmon, that’s cool. Except that “salmon” may not have been what you think it was at all. So what was it?
Deep in the arctic, inside over 400 feet of rock, a huge cache of seeds is stored in the Svalbard Global Seed Vault, in case of some global emergency. Today, the first of the seeds from that supply have arrived to replenish a collection sent away for safe keeping during Syria’s Civil War.
Something odd is happening to the seasons. Spring has been showing up progressively earlier, and a new model shows that by the end of the century, it will likely be showing up a full 23 days earlier—but it may not look quite like the Spring we’re used to. »
There’s something mysterious afoot on the world’s farms: For 50 years, the amount of food we’re growing has steadily risen, and with it so has the amount of farmland used—until two decades ago, when food production started rising independently of new land. But how?
If you’re a dab hand with audio equipment, this may be worth trying out during a meal or two. Experiments show that you can make your food taste better or worse just by manipulating what you hear. »
Sure, this new fruit-handling robot looks cool, but what can one do with a fruit-handling robot, really? Maybe not much right now—but figuring out how to let robots pick up fruit has some interesting potential. »