Something strange has been going on in farm country in the last sixty years: Farmers are using less labor and less land, but they’re growing more—a lot more. Here’s how they did it. »
Nope, it’s not a home-brewing experiment gone horribly awry in the ISS. It’s an attempt to test the resilience of kombucha, by throwing it directly against the void of space. »
We all have our personal feelings about how a burger should be cooked. But if there’s one thing that’s universally agreed upon, it’s that a burger on bun with ketchup and toppings should be very much dead. In reality, that’s not the case at all. »
Chances are you’ll eat something hydrogenated today. What does that mean? We’ll give you a quick tour of what hydrogenation is, how it’s done, and why many people don’t like it. »
Sound advice, CDC! But, uh, just why did you guys feel the need to issue this warning in the first place? »
Have you ordered a mocha lately? Do you realize that “mocha” shouldn’t actually mean “chocolate-flavored-coffee,” and instead should mean really, really expensive coffee? And that someday, it could mean the best decaffeinated coffee in the world? »
Researchers at the University of California in Merced recently put together a look at where in the country you could survive on only local foods and concluded that 90% of the U.S. could make it. So should you be taking your grocery list out to your local fields? Nope, and here’s why.
California grows a pretty significant part of our food supply, both in terms of sheer numbers and in terms of different varieties. But as the land out there gets drier and drier, not everything is going to make it.
Many people have strong opinions about genetically modified plants, also known as genetically modified organisms or GMOs. But sometimes there’s confusion around what it means to be a GMO. It also may be much more sensible to judge a plant by its specific traits rather than the way it was produced – GMO or not. »
Life is hard for soldiers in the battlefield, so when the troops want something that might make things a little more bearable—say, a particular food item in their meal rations—the military listens. And right now, soldiers want pizza. They want it bad. And it looks like they're finally going to get it. »
A group of researchers from Duke University Medical Center, Monell Chemical Senses Center and three Norwegian institutions have published the results of a study which they believe may shows a genetic predisposition to having a particular fondness for cooked meats. »
Researchers and confectioners alike have known for years about sugar's finicky melting point, but have always attributed it to either impurities or their equipment. University of Illinois scientists, however, have discovered that the real reason is because sugar doesn't melt, it decomposes. »
The twisting pink mass that looks like frozen yogurt infected with ectoplasm might look disgusting. It might be mechanically separated chicken, chicken nuggets in their primordial form. And it is perfectly okay to eat. »
For something so familiar, cooking is incredibly mysterious. Ask a home cook what happens to a steak in a pan—hell, ask most chefs. It gets hot. It gets brown. It gets juicy. How do you like yours, again? »
People have been eating snow since the 4th-century BC, but nowadays the behavior is discouraged by parents the world over. People make ice creams, sorbets, gelatos, etc. every day. We wanted to make snow. In the kitchen. It's hard. »