October 15, 2012 For this week's Sandwich Monday, we try the Candwich, a peanut butter and jelly sandwich in a can. The makers say it has an extended shelf life over conventional sandwiches, staying fresh for years. This is good, because it may take decades to get up the nerve to eat it.
October 15, 2012 When bitter taste receptors found in the noses of supertasters were exposed to a bacterial chemical, they started fighting it off, while the receptors of others with normal taste perceptions did not detect the chemical's presence.
October 14, 2012 At the 2012 Great American Beer Festival, 2,700 different beers were served up by some of the best breweries in the United States. For the event's 49,000 attendees, the festival is a chance to try new and unique beers; for the brewers, it's a way to make a name for themselves.
October 12, 2012 WSHUSeaweed farms off the coast of Connecticut may provide financial relief for farmers and environmental benefits for the ocean, not to mention tasty inspiration for chefs. The plant is used in many products from biofuels to cosmetics. But the big question is: Will Americans eat the stuff?
October 11, 2012 The French know how to celebrate the 100th anniversary of the discovery of how cooking changes the taste, texture and color of food. Hundreds of scientists gathered recently near the village where Louis-Camille Maillard was born to honor him.
October 11, 2012 Red meat and red wine are the yin and yang of the food world. They're opposites, scientifically speaking. That's why they and other common combos make such a great pair.
October 10, 2012 The latest victim injured by a liquid nitrogen cocktail had to have parts of her stomach removed. Yet some in the bar business say the substance is safe when used properly. What do you think? Take our survey.
October 10, 2012 Despite the microwave's bad rep for uneven cooking, new ways to use this kitchen tool might just be your secret weapon. A quick turn in the microwave makes peeling garlic a snap and shortens the oven time for baked potatoes.
October 10, 2012 Between the forbiddingly hot kitchens of summer and the long, produce-deficient months of winter comes a spell of abundant vegetables and perfect cooking weather — just right for savory tarts.
October 9, 2012 Weight loss surgeries are growing in popularity, but many patients still want to dine at restaurants after their procedure. Surgeons who perform the surgery distribute special cards that allow the patients to get smaller portions or discounted prices. But could this halt their weight loss?