Probiotics are great for your gut, but which sources contain the most beneficial bacteria? Newly developed sensors are helping scientists figure it out.
Brewers today are delivering nonalcoholic beers that are a far cry from the sweet, watery options of the past.
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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.
Pantry staples can go rancid when exposed to oxygen.
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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.
Easter has its bunnies, but chocolate comes out for every holiday.
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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.
A human fungal zombie from the TV show ‘The Last of Us.’
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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.
Feeling tired and groggy in the morning may well lead you to crave a coffee boost. But is it a gift or just a loan in terms of energy?
Innovations in food systems, like food processing technologies, have enhanced the sensory quality, safety and shelf life of food products.
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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.
Sugar is just one of many flavor enhancers people and companies use to sweeten foods and beverages.
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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.