Growing Plants—And Providing Solar Energy
Growing crops under solar panels is an efficient way to approach a new era of agriculture.
New Cold Storage Method Solves Freezer Burn—And Saves Energy
Scientists are working on an ice-free method for preserving food at cold temperatures, avoiding freezer burn. And it could save energy too.
A More Delicious COVID Screener
Researchers are learning more about how COVID affects taste and smell with candy.
The Chemistry Of The Perfect Cookie
Manipulating ingredients in a cookie can tip the balance between crispy and chewy.
Thanksgiving Calls For A Dash Of Science
America’s Test Kitchen authors explain the surprising science behind 50 popular ingredients.
America Has A Food Disparity Problem
It’s not just that poorer neighborhoods have fewer grocery stores. Making healthy food takes emotional and energy resources.
How Racism Shapes Our Perception Of Healthy Food
In her new book, Priya Fielding-Singh writes about how race, culture, and media complicate what we choose to eat.
How Climate Change Is Giving Maine’s Wild Blueberries The Blues
Climate change is threatening Maine’s native blueberries. These researchers are looking to provide solutions—and help farmers in the process.
A Sourdough Saga, From Starter To Slice
Author Eric Pallant dives into the delicious culture and chemistry of breadmaking.
How Scientists Solved The Mystery Of Rising Bread
From bleeding polenta and a corrupt grain trade, author Eric Pallant traces how scientists figured out that sourdough’s fermentation comes from living microbes.