Physics of food
Scientists are trying to perfect a technique for growing crops in space so that astronauts have enough food to get to Mars and back.
New research reveals how wet porous materials collapse under pressure.
The science of heat transfer confirms the wisdom of Italian pizzaiolos.
Food scientists are developing food for astronauts that stays nutritious and fresh for at least three years.
Researchers detect presence of proteins in the saliva of people who ate bitter foods.
Researchers found that adding a full twist made it possible to break spaghetti in half.
Growing interest in minimally processed wines is shaking up the wine industry.
Will the kitchen of the future include a 3-D printer?
Genetically modified yeast with basil and mint genes added gives beer a hoppy flavor without the need to add the actual flowers.
Scientists examine the environmental impact of the U.K.'s love affair with prepackaged sandwiches.
Follow these three basic tips to increase your chances of ending up with the bigger side of the bone (infographic).
The temperature at which champagne is stored determines what comes out of the bottle.