New food map could help researchers better understand the connection between food consumer patterns and health.
Candy coated chocolates are made through an intensive tumble-dry process.
Today's A Moment of Science asks, what makes meat "tender"?
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.
What makes the difference between a lofty, delicate muffin and a flat, rubbery lump?
Did last night's dinner make you drool with anticipation? Did lunch have you licking your chops?
Applesauce recipes call for sugar, to heighten the sweetness. The recipe is very specific about when to add the sugar--after the apples have cooked. Why?
A Moment of Science wonders, why isn't there any frozen lettuce?
According to scientists working at the Monell Chemical Senses Center, the smell of cilantro usually produces a "love it" or "hate it" response.
When you open a container of yogurt, you'll often see liquid collected on top. What is it, and where does it come from?