Probiotics are great for your gut, but which sources contain the most beneficial bacteria? Newly developed sensors are helping scientists figure it out.
Some coffee lovers can’t do without their hit of caffeine. But if you prefer decaf, here’s the intriguing science of how it’s made, why it costs more – and how much caffeine makes it to your cup.
Do your ice taste funny? Is there ‘freezer burn’ on your meat? This is why your freezer probably isn’t as clean as you think – but it only takes a few simple steps to fix it.
Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.
Raw flour at the store still contains live microorganisms. And while cooking can kill the fungi, it doesn’t destroy any illness-causing mycotoxins that might be present.
UK supermarket chain Morrisons recently announced it will use ‘best before’ instead of ‘use by’ dates on its milks. This change makes sense for the environment, and from a food safety perspective too.
Just because something is sweet doesn’t necessarily mean it is sugary. There are a number of molecules that taste sweet. To understand how and why takes a little bit of chemistry.