Many in France are not happy with the development. You could say they're feeling... bleu.
Hortense Dodo has pioneered a process for engineering safer peanuts that can prevent deadly reactions.
Don't drink your whiskey neat. Ketchup should not be in glass bottles. It's been a wonderful year for food science.
Ask yourself, is the problem really with the avo?
It's called "hedonic escalation."
I scream, you scream, we all scream because this freakish supermarket ice cream sandwich just won't melt.
Algorithmic gastronomy is here.
Clear coffee has not previously been available, although Caribou Coffee tried it—as an April Fool's Day joke.
We reached out to food policy experts to find out what they made of this turn of events—and what the USDA’s flip flop means about transparency for the American public.
How do you feed astronauts who are going to be propelled 40,000 miles beyond the moon?
How close are we to creating a gobstopper whose flavor is actually everlasting? What will the first real-life Fizzy Lifting Drinks be made of?