Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
We have the chemical menthol to thank for the wonderful mouth-feel of peppermint. Scientists now know that menthol fools the brain by activating receptors involved with sensing cold.
Kale’s days as the superfood-du-jour may be numbered. Next up: Kalettes? It’s a cross between kale and Brussels sprouts, and it’s one of a few bewitching hybrid vegetables that could go big in 2015.
A real-life Willy Wonka invites scientists, designers, composers, artists and chefs to collaborate on novel foods and other cultural confections.
In England, cheese-making is an art stretching back hundreds of years. But recently, scientists have become interested in the microbes that make the country’s artisan cheeses so tasty.
S. Donald Stookey created a synthetic ceramic glass in 1952 — the fortuitous outcome of an experiment gone wrong.
Consumers who care about how their food is produced have a growing number of apps they can turn to at the supermarket. The problem? Nailing down just what sustainability means when it comes to food.
Just because the Food and Drug Administration recalls a supplement because it contains dangerous substances, doesn’t mean the product disappears from the market.
Farmers will be able to plant types of corn and soybeans that can tolerate doses of two weedkillers. It may be one of the most significant developments the world of weedkilling in more than a decade.
It’s tempting to seek out the mac and cheese or a pint of ice cream after a terrible, horrible, no good day. But fresh research suggests such comfort foods might not be mood boosters after all.
Researchers have found a gene that affects how strongly you experience bitter flavors. And those who aren’t as sensitive eat about 200 more servings of vegetables per year.
The latest report in response to the horse meat scandal of 2013 reminds us that the potential for fraud in the food supply is high. But scientists are working to predict and prevent the next incident.
Guess what scientists found lurking inside a common-looking packet of supermarket porcini? Three entirely new species of fungi. That’s what happens when you sequence the DNA of your dinner.