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Jelly Belly has developed a champagne-flavored bean, but don't expect an alcoholic kick from this candy.
April 3, 2015 Some 16 billion jelly beans are consumed every year in the U.S. alone, and every year new flavors hit the market. But the origins of the popular confection are "lost in the mists of time."
Seeing double after toasting? Just wait for the hangover that's coming, thanks in part to those bubbles in sparkling wine.
Chris Nickels for NPR
December 30, 2014 Champagne and other booze flow freely on New Year's Eve. But if you want to wake to a new year without the side effects of alcohol, don't fret: Science offers some guidance.
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December 10, 2014 The unelected legislative body recently refused to merge its catering services with those of the House of Commons, out of concerns for the quality of the chamber's champagne selection.
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Each bottle of Champagne contains around 50 million bubbles. But will any of them accelerate the inebriation process?
December 31, 2013 Search for "Champagne, bubbles and drunk," and you'll get headlines like "Why Bubbles Make You More Giggly." But when we took a close look at the science supporting the urban legend, we weren't impressed. The effect doesn't happen to everyone, and when it does, it's just temporary.
Brice from the Bubble Lounge in New York City demonstrates how to saber a bottle of champagne.
February 23, 2013 The art of sabrage, or knocking open a bottle of Champagne with a sword, probably started during the time of Napoleon. A sword is handy but not necessary; a kitchen knife can also work, according to a Champagne expert.
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The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose.
December 31, 2012 Here are a few things to look for if you're trying to distinguish the age of your bottle of bubbly or the method by which it was made. And if you just want to get the most bang for your buck when it comes to preserving the bubbles, consider how you pour.
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The chemistry behind champagne has helped scientists figure out how to preserve its flavor and fizz.
Sean Parsons, American Chemical Society
December 30, 2011 When it comes to champagne, scientists have found it's best to chill it and tilt it to preserve the fizz.
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