food science

When it comes to produce, the answer is yes, experts tell us. But the reasons are complicated — and sometimes mysterious even to restaurant critics, chefs and food scientists.

Impossible Foods took a high-tech approach to creating a meat-free burger that replicates the real thing. It's all designed to tempt carnivores to eat less meat. And it's set to hit restaurants soon.

Part of what makes a wine-growing region special may be its microbes. A study finds that the collection of bacteria and fungi on pressed grapes can help predict the flavor profile of a finished wine.

You might have heard that double-frying food gives you a thicker, crunchier, more soul-completing crust. Here's why it works.

Kenji Lopez-Alt left a restaurant job to test and write about the mysteries of food science. His new book details findings from how best to sear a steak to how to get more golden pancakes.

Once reserved for the exclusive use of Chinese royalty, black rice these days has become the darling of gourmets seeking superior nutrition. Now geneticists have traced where this rare rice came from.

It's not every day that basic research into bacteria leads to an application as useful as keeping ice cream frozen longer while holding ice crystals at bay.

Many in the wine and beer industry claim women have a keener sense of smell, and thus taste, than men have. Sensory scientists who've tackled this question say there's something to this.

A group of top chefs, food scientists and tech geeks have set up a lab in Belgium to master 3-D food printing. Their goal: to create nutritionally enhanced foods that appeal to the pickiest palates.

Eons ago, cabbage butterfly larvae and the plants they eat began an evolutionary arms race. The result: "mustard oil bombs" that give the plants, and condiments we make from them, distinctive flavors.