Koji: The Mold You Want In Your Kitchen
The fluffy white mold has transformed food for centuries—and it’s a perfect tool for culinary experimentation.
Scientists are working on an ice-free method for preserving food at cold temperatures, avoiding freezer burn. And it could save energy too.
Microbiologist Rachel Dutton discusses the bacterial battle behind the tastes and textures of cheese.
Named after the 19th-century physicist and physician Hermann von Helmholtz, this phenomenon of sound is more than just a party trick.