Beyond food, the campfire experience is about place, body, and mind. Environmental psychology offers a few clues. Studies ...

The $1.25 billion plant-based proteins category is struggling, and it’s largely due to taste. How can flavor science help ...

To test whether the extent of physical aging affected the reaction rate, Maillard reaction kinetics were studied in glassy model preservation systems subjected to two different thermal histories. The ...

This year, World Food Safety Day highlights the role of science in helping the world produce better food, prevent foodborne illnesses, and bolster food security.

Cooking is an intricate blend of art and science, where various chemical reactions work together to create flavours, textures, and aromas that tantalise our senses. By understanding how these ...

In the war against ultra-processed foods, homemade meals have long enjoyed the moral and nutritional high ground. But a new study adds nuance to that narrative, suggesting that when recipes are ...

On Friday, the Food and Drug Administration announced that it had approved three new “natural” food colorings to be used in foods and drinks like candies, smoothies, potato chips and breakfast ...

What science says about artificial food dyes amid RFK Jr.’s push to ban them By Teddy Amenabar and Rachel Roubein The Washington Post, Updated April 24, 2025, 4:06 p.m.

Deep fried food gets a bad rap. The image of a plate of fried chicken swimming in fat or a flabby portion of undercooked fish ...

Over the last decade, the global market for plant-based beverages has seen remarkable growth, with oat, almond, soy and rice drinks emerging as popular alternatives to cow's milk in coffee and oatmeal ...

From tailgaters to world-class chefs, it’s something that anyone who’s ever cooked, grilled or fried can thank for giving food that extra kick. This week, we’re exploring the “Maillard ...