Find all stories on Food Science in this tag archive.
Microma, an ingredient biotech startup, is one of many companies endeavoring to make food coloring from natural ingredients to replace commonly used options like Red 40 and Yellow 5, which can “include …
Since 2008, Yanyun Zhao—a professor of food science at Oregon State University—has been researching the potential of the humble cranberry. Even when juiced, the crushed berry maintains a fibrous substance that Zhao …
“If you are conscious about it, what you eat is a political act. If you aren’t conscious about it, someone else’s politics have influenced what you are eating,” writes Corinne Mynatt in …
Translating whale sounds, embracing the ocean as a garden, and two carbon emission developments this week
Known in Spain as “el chef del mar” or “the chef of the sea,” Ángel León had encountered the seagrass known as Zostera marina countless times during his life, but in 2017 …
An exclusive look at the creation of pasta with high "sauceability, forkability and toothsinkability," by Dan Pashman and Steve Gonzalez
An essay on the Compton Cowboys, a documentary about disco icon Sylvester, advice for recent graduates and more
Dedication to local ingredients, experimentation, tradition and science provides the foundation for this beloved brand
Chef de cuisine Max Blachman-Gentile discusses The Standard's newly developed bread program
Scientists in Brazil are working to reconnect tomatoes with their chili pepper relatives (they separated some 19 million years ago, but maintain much of the same DNA) in order to create a super-healthy, …