Health Feb 09 Are seed oils toxic? The answer is complicated, according to research By Mary J. Scourboutakos, The Conversation
Health Nov 23 Worried about the sugar in your cranberry sauce? A food scientist shares how to cook with fewer added sweeteners Lots of the healthy raw ingredients used in holiday foods can end up overshadowed by sugar and starch, but with a few science-backed culinary tricks, you can make a delicious cranberry dish that’s Type 1 diabetes-friendly. By Rosemary Trout, The Conversation
Science Nov 19 How science can help hack tasty side dishes for your next holiday meal Vegetable side dishes are packed with nutrients — depending on how you prepare them, they can help keep you energized this holiday season. By Julie Pollock, The Conversation
Science Nov 18 The botany behind why cranberries became a Thanksgiving staple Cranberries add color and acidity to Thanksgiving menus, but they also have many interesting botanical and genetic features. By Serina DeSalvio, The Conversation
Science Jul 16 Analysis: Is it actually healthy to eat ice cream? Here’s what the evidence says Ice cream lovers probably rejoiced when a recent article suggested that indulging in your favorite flavor might be healthy. But any benefit of eating ice cream can likely be explained by other factors – such as eating a healthy diet… By Duane Mellor, The Conversation
Jul 02 The smoky science behind what makes food grilled over an open flame taste so good By Kristine Nolin, The Conversation Cooking on a grill may seem simple, but there is a lot of chemistry that sets barbecue apart from other cooking methods and results in such a delicious experience. Continue reading
Jan 23 First space-baked cookies took 2 hours in experimental oven By Marcia Dunn, Associated Press "Overall, I think it's a pretty awesome first experiment.”… Continue reading
Jun 22 Watch 13:29 Future of Food: This genetically engineered salmon may hit U.S. markets as early as 2020 By Megan Thompson, Melanie Saltzman, Mark Bittman People are eating more fish than ever, and a third of global stocks are threatened by overfishing. A small company says its genetically engineered salmon can help meet the demand, as critics say it’s a step in the wrong direction. Continue watching
Dec 20 4 scientific tips to make your holiday cookies burst with flavor By Jamie Leventhal By using some chemistry and physics when baking, you can unlock a completely new range of delicious flavors in your holiday cookies. Continue reading
Nov 19 How to cook the perfect Thanksgiving turkey, according to science By Jamie Leventhal Thanksgiving turkeys often come out dry and tasteless, but not this year. Here's how you can use basic chemistry to make a stunning main dish for you and your guests to gobble down. Continue reading