Producer Josephine McRobbie visits the food science archives at North Carolina State, and shares some interesting mid-century experiments.
Archivists Todd Kosmerick and Virginia Ferris are with the Special Collections Research Center at NC State. They work to identify and preserve historically valuable records and documents related to farming and foods.
In Robert Dunn's new book, Never Home Alone, he explores our symbiotic relationship with food: Not only do we impact the bacteria in our food, but the microbes in our food imprint our bodies.
Brian Wansink made a name for himself producing pithy, palatable studies that connected people's eating habits with cues from their environment. His data manipulation now serves as a cautionary tale.
Why do artichokes look so strange? What makes okra so slimy – and how can science help you turn that attribute into a taste sensation? Two botanists take plant science into the kitchen.
Brick transfers heat to dough more slowly than steel, allowing both crust and toppings to simultaneously reach perfection. In a home oven, that balance is elusive — but you might be able to get close.
Feed The Truth enlists food activists, scholars and scientists to fight misguiding labels, and biased or industry-funded science.
Introducing oleogustus: "oleo" is the Latin root word for fatty and "gustus" means taste.
A class at Iowa State University encourages students to invent a new food product and demonstrate how they would take it to the marketplace.
A Cincinnati woman was alarmed to discover the ice cream she serves her family doesn't melt. How does the FDA define "ice cream" anyway?