The Very First Leftovers Were Made From Mammoth Meat
From this spring’s SciFri Book Club pick, learn how early humans developed concepts like dry-aging to make mammoth meat tastier and last longer.
Book Club: ‘Lost Feast’
Dig in with food expert Lenore Newman about the dishes we’ve loved to death and what that means for the future of food.
Mapping Sourdough Microbes From Around The World
Scientists collected 500 sourdough starters from around the world to map their microbes.
How Soil Could Save The Planet
A new farming technique could make soils, and their microbes, better at capturing carbon.
The Cookie Chemistry Challenge
Can you create the most crowd-pleasing cookie? Let kitchen chemistry help you explore how ingredients, timing, and temperature affect your cookie’s crumble.
What Is The Future Of Meat?
These scientists are devoting their careers to a future where meat comes from plants, or even cells grown in a lab.
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.
These Amazing STEM Educators Are Going Above And Beyond
Here’s the quick and comforting cup of hope you’re looking for—inspiring educators share STEM lessons and tidbits of wisdom.
How Did The ‘Cosmic Crisp’ Apple Get Its Name?
When it takes 20 years to develop a new apple, you better have a dazzling name to go with it.
New Science Diction Episode: Learn About The Fishy History Of Ketchup
Ketchup is an essential companion of American summer cuisine, but where did it come from?