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A Moment of Science

Posts tagged food science

February 24, 2014


Close-up of a brown grasshopper's face

Beetles, It’s What’s For Dinner!

While it's something of a taboo for folks in the U.S., eating insects instead of conventional meat might not be such a bad idea.

January 8, 2014


Three yellow onions against a white background

Does An Onion A Day Keep The Doctor Away?

As it turns out, the same compounds that make you cry may also keep you healthy.

November 28, 2013


A cornfield with blooms of candy corn.

Sweet Corn’s Not-So-Sweet Rewards

The history of corn is marked by an increase in sweet flavor and a decrease in nutrition.

November 25, 2013


Glass mason jars are displayed next to garden vegetables in preparations for canning season.

Food Preservation

Canning is the best way to keep your favorite foods bacteria-free.

November 19, 2013


Colorful tops of glass soda bottles.

A Heaping Spoonful of Sugar

Trying to curb carbs? Processed sugar is more widespread than you think.

November 4, 2013


Woman shops in soda aisle of a supermarket.

Menu Mapping

New food map could help researchers better understand the connection between food consumer patterns and health.

November 1, 2013


Assorted chocolate candies on display

The Secret of M&Ms

Candy coated chocolates are made through an intensive tumble-dry process.

September 18, 2013


meat in the grocer's freezer

What Makes Meat “Tender?”

Today's A Moment of Science asks, what makes meat "tender"?

May 31, 2013


garlic in a bunch

Garlic And The Enzyme Alliinase

If you're a garlic lover (or hater) --these two basic guidelines might help: chopping garlic heightens the flavor and smell, while cooking mellows it.

April 15, 2013


muffin on a plate

Use Science To Make The Perfect Muffin

What makes the difference between a lofty, delicate muffin and a flat, rubbery lump?

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