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Why some people can tolerate the world's hottest pepper

Why some people can tolerate the world’s hottest pepper

Genetic and socio-cultural factors chip in to protect us from the burn — well some of us

By | Posted December 19, 2016

What’s inside my pumpkin spice latte?

What’s inside my pumpkin spice latte?

Despite the name, the flavoring often has little in common with actual pumpkins.

By | Posted December 9, 2016

VIDEO: Kitchen Curiosity

VIDEO: Kitchen Curiosity

Chefs are using science to make delicious food

By | Posted June 5, 2014

On the cutting block

On the cutting block

Raw-milk cheese: deadly, nutritious, or just delicious?

By | Posted April 23, 2013

Grilling for geeks

Grilling for geeks

The science of the perfect burger

By | Posted July 2, 2011

Rethinking food labels

Rethinking food labels

Contest calls for better nutrition label design, but would that be enough?

By | Posted June 30, 2011

Don't like your veggies? Blame your genes.

Don’t like your veggies? Blame your genes.

New paper explores genes that make foods taste bitter

By | Posted April 1, 2011

The case of the malodorous infant

The case of the malodorous infant

Food choices during pregnancy can have astounding effects

By | Posted March 25, 2011

Why does red wine give me a headache?

Why does red wine give me a headache?

Scientists aren’t sure. But here’s what we do know.

By | Posted March 10, 2011

"C" is for chemistry

“C” is for chemistry

Science you didn’t know you were doing

By | Posted February 24, 2011

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