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Research suggests that sound is the “forgotten sense” when it comes to how we perceive flavors.
For vegetarians, allergy sufferers, and the epicurious among us, chefs are getting creative with seafood substitutes.
Cooking geek Jeff Potter cracks the code on easy-to-peel, hard-cooked eggs.
Two foodies offer baking ingredient twists—and scientific insight into why they work.
Culinary scientist Ali Bouzari weighs in on the four ways to change the thickness of any sauce, soup, or liquid.
Oregon leads the country in commercial truffle production, boasting several native culinary varieties. And the best way to find them is to enlist the help of man’s best friend.
Research suggests that yogurt containing active bacterial cultures could have multiple health benefits.
Wine grapes have distinctive microbial patterns based on growing conditions, environmental features, and the fruit itself.
Through social networking and word of mouth, artist Leah Gauthier is helping preserve the Marshall strawberry, a fragile, juicy, heirloom plant. Just call her Jane Strawberryseed.
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