food science

Researchers found that desserts with more fruit and less cake were often preferred for their taste and appearance, suggesting that a simple change in portion sizes could make healthier desserts more appealing

A 17-year-old scientist is developing genetically engineered tomatoes that could taste like meat. Discover the surprising science behind her project.

From edible silk coatings to smart packaging and antimicrobial yeast, scientists are developing surprising new ways to keep food fresh and reduce waste.

Scientists have developed a new frying method that could help french fries absorb less oil while maintaining the crispy texture people love.

Why do some Japanese eggs have a white yolk? The kometsuya egg’s secret has nothing to do with food coloring or genetic engineering. Here’s the answer.

Discover how fungi work, where they grow, and why they matter