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The Salmonella Outbreaks Among Peaches and Onions, Explained

Is foodborne illness everywhere this summer, or is it just us?

By Jenny G. Zhang

10 Out of 10 Sensationalized Food Study Headlines Will Kill You Dead

By Jenny G. Zhang

How a Tick Can Pass You a Horrifying Red Meat Allergy, Explained

By Erin DeJesus

What Climate Change Could Mean for the Dairy Industry

By Kathleen Willcox

Everything You Need to Know About Eating Activated Charcoal

It’s not going to kill you, but don’t overdo it

By Amy McCarthy

Coffee Causes Cancer, According to the State of California

By Daniela Galarza
4 comments / new

A Brief (and Biased) History of Flavor

By Mandy Aftel and Daniel Patterson

Wait, How Do Brands Actually Shoot Food Into Space?

By Kelsey McKinney

This Sensation Is Changing Food Videos As We Know Them

By Matthew Sedacca
1 comment / new

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Why the Sounds of Eating Make Some People So Angry

By Eater Staff

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Troubling Chemicals Found in Wide Range of Fast-Food Wrappers

By Eater Staff
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The Science Behind Slurpees

By Eater Video

What Causes a Food Coma?

By Tim Forster
1 comment / new

Watch: What Are the ‘Natural Flavors’ in LaCroix?

By Brenna Houck

Is This Man the Dr. Frankenstein of Beer?

By Kyle Frischkorn

Food for Fighters: The Science Behind Feeding America’s Troops

By Tiffany Leigh

In Defense of Sugar

By Ali Bouzari
1 comment / new

Three Foods That Might Not Survive Modern Diseases

By Kyle Frischkorn

Why Master Sommeliers May Be Less Susceptible to Alzheimer’s

By Virginia Chamlee

Seafood Fraud Is Literally Everywhere

By Whitney Filloon

Burgers May Have Some Health Benefits

By Virginia Chamlee

Scientists Are Using Milk to Make Edible Food Wrappers

By Brenna Houck
1 comment / new

Scientists Figure Out How to Turn Pee Into Beer

By Whitney Filloon

Here Comes Milk With a Nine-Week Shelf Life

By Whitney Filloon
1 comment / new

Spain Will Host Scientists and Famous Chefs For a Symposium on Taste

By Dana Hatic

New GMO Test Will Help Identify Modified Ingredients

By Dana Hatic

Nanotechnology Could Change How Food Is Made, but Would We Like It?

By Dana Hatic

Music Affects How Beer Tastes, Study Says

By Whitney Filloon

Drinking Extremely Hot Beverages Linked to Cancer, WHO Claims

By Dana Hatic

Do Bigger Wine Glasses Make People Drink More?

By Dana Hatic

Canada Approves Sale of Genetically Modified Salmon

By Lina Tran
2 comments / new

Watch and Learn What Goes Into the Complex Science of Flavor

By Chris Fuhrmeister