Do you enjoy eating leftovers and find them even tastier the next day? It's not just your taste buds playing tricks on you - there is science and logic behind why overnight refrigerated food gets ...
An Oxford professor's research into what affects flavour, from who we eat with to background noise, has influenced food-industry giants and top chefs alike. Now his new book brings food science to the home cook, ...
Chef Pankaj Bhadouria explained how the taste of salt and sugar changes depending on the temperature of the dish.
Recent claims about the safety of certain supermarket foods highlights the lack of awareness that the media has when it comes to food science. Robin Bisson takes a look
A protein-based gel has been developed that could reduce the harmful effects of alcohol consumption on your body.
The Chinese Academy of Sciences (CAS) created a bone-free fish variety of the popular freshwater breed known as the Gibel carp, which has 80 tiny, Y-shaped intermuscular bones.
Only about nine percent of plastic is recycled globally, the rest ends up being incinerated, dumped into landfills or ends up polluting nature.
Ah, chocolate. It has many regional variations, which creates fierce loyalty among fans. It's no surprise people have such strong feelings about it.
Food dyes are chemical substances developed to enhance the appearance of food by giving it an artificial colour. Let's see what experts have to say about it.
A team of researchers has developed a prototype of an edible drone. The drone has fixed edible wings.
