Tag Archives: Food Science

Your Low-Calorie Sweetener Could Be Making You Fat

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

Trace Amounts of Pesticide Found in Ben & Jerry’s Ice Cream

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.

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‘World’s Hottest Pepper’ Will Have You Breathing Fire, But It Won’t Kill You

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.

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Here’s What Our Food Might Look Like in a Climate Change-Induced Dystopia

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.

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Master the Chemistry of Juicy, Tender Salmon

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.

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