Astronauts may have a particular affinity for Tabasco sauce in space because their sense of smell and taste is distorted.
February 23, 2012 Why do astronauts lose their sense of smell in space, and what's this got to do with their preference for fiery condiments? No one is sure, but NASA food scientists have some plausible ideas.
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The Delboeuf illusion makes one dot appear larger than the other. But they're the same size. Your brain is misled by comparing the dots to the surrounding circles.
January 28, 2012 Everything from the size of your plate to the color of your food may be telling you to eat more than you actually need. The good news is you can use psychology to your advantage, if you learn a few tricks of the trade.
Swiss cheese-maker Ernst Waser lets the whey drain off from the skimmed cheese curd through the cheesecloth.
GAETAN BALLY/KEYSTONE /Landov
January 13, 2012 Over the years, dairy producers and food scientists have found a multitude of uses for whey, the byproduct of cheese-making. Now, German scientists have found a way to turn it into plastic.
Is the Grapple a healthy snack or just a step away from candy?
January 10, 2012 A Washington apple grower wants kids to eat apples, especially his grape-flavored apples. But why take a perfectly good fruit, with its very own complex flavor and aroma, and douse it with something associated with Dimetapp and lollypops?
The soft white rind protects and keeps the inside of the cheese clean.
January 5, 2012 Scientists say Camembert rind is one of nature's more amazing living materials. Not only does the rind allow the cheese's deep flavor and aroma to mature, but it also defends the cheese against microorganisms that could spoil it.
The shelf-stable pocket sandwich gives soldiers a portable ration that they can eat on the go.
Bob Reinert/U.S. Army
December 15, 2011 Army food scientists have figured out how to control pH, moisture, and oxygen inside the packaging of a pocket sandwich so that it can last for up to two years.
One way food companies compensate for the texture lost from lowering fat is by using replacements like cellulose gum.
November 3, 2011 Replacements for animal and vegetable fats that simulate their texture have become a $5.8 billion industry. Here, we give you a breakdown of some of the most important fat replacements in your food.
Chef Jose Andres at his avant garde Minibar restaurant in Washington. Andres' experiments with gelatins have helped make him one of the most innovative chefs in the country.
October 21, 2011 Gelatins turn liquids into solids, and can make cream-based dishes into a lighter, more flavorful affair by eliminating the need for heavy, flavor-distorting fats, says Spanish-born restaurateur and top chef Jose Andres.
The miracle fruit from West Africa has a chemical that binds to and boosts sweet taste receptors in the presence of acidic foods.
Courtesy of Keiko Abe
September 27, 2011 Japanese food chemists have found a way to explain how a chemical in miracle fruit makes sour flavors taste sweet. The fruit has inspired a small counterculture of flavor trippers as well as chefs who are experimenting with the chemical as a low-cal sweetener.
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