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?
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.
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.
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.
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.
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.