If beauty is in the eye of the beholder, then scent, as revealed by a new study published in the Proceedings of the National Academy of Sciences, is in not only a smeller’s nose, but their DNA. Continue reading New Study Reveals How One Person’s ‘Smellscape’ Can Differ From Another’s
With nearly 40 percent of the world’s population now classified as obese, and increasing evidence pointing to sugar as the culprit, people are turning to foods that contain low-calorie sweeteners to give them the sweet taste they enjoy, without the risk of gaining weight. However, new research from George Washington University in the U.S. suggests that artificial sweeteners may actually increase a person’s risk of becoming obese. Continue reading Your Low-Calorie Sweetener Could Be Making You Fat
Nothing beats an ice cream cone on a hot summer’s day, but if Ben & Jerry’s is your preferred brand of indulgence, your scoop may come with a tiny serving of herbicide. As Stephanie Strom reports for the New York Times, the Organic Consumers Association (OCA) says it has found traces of glyphosate—the main ingredient of the pesticide Roundup—in 10 out of 11 Ben & Jerry’s samples.
Not all hot peppers are created equal, and few are as unequal as the Dragon’s Breath chili—a new breed that may soon find itself atop the “world’s hottest” throne. Forged by Wales horticulturalist Mike Smith, the red-orange, fingernail-sized fruit is the unintentional product of a trial of a new performance-boosting plant food developed by Nottingham Trent University. Smith says the ferocious fruit is the spiciest on the planet, just over 1.5 times as spicy as a Carolina reaper—the current record holder. That’s pretty fiery, but despite what much of the media coverage of this new pepper has claimed, the Dragon’s Breath is not lethally hot.
Food scientists are already looking to some dramatic-sounding options, from bugs to lab-grown meat to large fish farms, in order to feed a world whose population could approach ten billion humans by 2050. Combined with climate change, the food of the distant future may look very different.
IF YOUR PAN-SEARED salmon didn’t quite turn out right, you may be tempted to blame it on the type of salmon you bought—maybe it was farm-raised instead of wild—but none of that should matter if you understand the chemistry of how this colorful fish cooks. For another episode of Edible Science, Dan Souza, ultra chef-nerd and co-author of the new Cook’s Scienceby America’s Test Kitchen, shows us how brining and low temperatures can help enhance the flavor and retain the moisture of salmon, no matter what kind you buy.
There are thousands of ships sailing the seas to catch the fish you eat, and now you can watch them sail the ocean in almost real-time on this interactive map.