IBM and Mars Inc. are teaming up to genetically sequence the microbial communities that exist in food production facilities so consumers can be better protected.
Dried whiskey looks like fine art when magnified thanks to its chemical composition and a cool aspect of fluid dynamics known as the Marangoni Effect. Continue reading →
Roughly 9,000 years ago, humans had mastered farming to the point where food was plentiful. Then, abruptly, these proto-cities were abandoned for millennia.
The coffee genome has been sequenced, shedding light on genes responsible for the kick, flavor and aroma of the ever-popular beverage.
By 2050, zinc and iron deficiency could rise with air pollution, a new study reports. Continue reading →
The long list of unnatural food combinations just grew a little bigger: Viagra and Champagne ice cream.
Beer-bathed pork formed less potentially cancerous chemicals when grilled, according to a new study. Continue reading →
A new study finds that chocolate tastes better with jazz music and that hip hop doesn't help food at all.
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