Science of Cooking

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Saffron: The Story of the World’s Most Expensive Spice - JSTOR Daily

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African cocoa plants run out of beans as global chocolate crisis deepens | Reuters News Agency

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It’s Hearty, It’s Meaty, It’s Mold

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Mexico waiting on US proof that GM corn safe for its people, deputy ag minister says

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PFAS 'forever chemicals' to officially be removed from food packaging, FDA says

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Combating Olive Oil Fraud with Nuclear Innovations

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The Boy Who Was King of Vanilla

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Researcher: The true cost of food is far higher than what you spend at the checkout counter

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Consider the Pawpaw

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Here’s Why Jalapeño Peppers Are Less Spicy Than Ever

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Root microbiota of tea plants regulate nitrogen homeostasis and theanine synthesis to influence tea quality

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You've heard of lab grown meat, are you ready for rice-grown beef?

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The $10 trillion benefits of overhauling our food system

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The Invention of a New Pasta Shape

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Cultivated meat production costs could fall significantly: Bovine muscle engineered to produce their own growth signals

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The Unending Quest To Build A Better Chicken | NOEMA

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Cardiometabolic Effects of Omnivorous vs Vegan Diets in Identical Twins: A Randomized Clinical Trial

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Loss of cooking skills has hurt our ability to adapt to rising food prices, experts say

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Here’s what you’re really swallowing when you drink bottled water

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Tuna species popular in sashimi and poke bowls in sharp decline in the Indian Ocean

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The tiny Italian town that drinks like Ancient Rome and Greece

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Just How Healthy Is Salmon?

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Consumer Reports finds 'widespread' presence of plastics in food

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Total Meat Intake is Associated with Life Expectancy: A Cross-Sectional Data Analysis of 175 Contemporary Populations

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What Makes Cheddar Cheese Taste So Good?

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Ancient Bread, How Did They Make It? Part I: Farmers!

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‘People eat two or three packets a day’: how instant noodles took over the world

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Darwinian Gastronomy: Why We Use Spices: Spices taste good because they are good for us

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Ancient Cooking Pots Tell Us What the People of Neolithic China Really Ate

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A Demographic Time Bomb Is About to Hit the Beef Industry

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The mineral content of wheat and rice is lower today than sixty years ago. Why is that and what does it mean for how we eat?

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GitHub - cognitom/OpenCola: Coca-Cola

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The Climate Summit Starts to Crack a Tough Nut: Emissions From Food

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Denmark: The major pork producer trying to wean itself off eating meat

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A Pint for the Alewives - JSTOR Daily

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Researchers have taught an algorithm to 'taste'

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How do you reduce a national dish to a powder?: the weird, secretive world of crisp flavours

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Ordering Off a 5,000-Year-Old Mesopotamian Menu

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Do Colder or Warmer Places Eat More Spicy or Bland Food?

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‘Bloodbath.’ Extreme weather and falling demand are pushing wineries into the red | CNN Business

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‘The Climate’s No Good’: The Hunt for White Truffles Gets Pricier

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Reheating Spinach - Is It Safe? Everything You Need to Know - Foods Guy

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The cocktail revolution - Works in Progress

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What Emoji Tell Us About the History of Tea

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‘Like a maternity ward’: how massaging fish can produce ‘no-kill caviar’

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Kernza, a climate-friendly grain, gets the attention of brewers, distillers

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How Canned Food Went From Military Rations to Fancy Appetizers

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Pasta and Rice May Be Healthier as Leftovers. Here’s Why.

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Maryland fried chicken: A storied dish with Titanic history

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Looking for the Perfect Onion

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Can Our Bodies Even Tell the Difference Between Naturally Occurring and Added Sugars?

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How Do Ultraprocessed Foods Affect Your Health?

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Vineyards of the future will produce more than wine

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‘On the brink of extinction’: a food historian’s hunt for ingredients vanishing from US plates

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Warmer climate, spicier food. But which country is the spiciest?

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Cup Noodles are now microwave-safe. (So they weren’t already?)

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How to stop turmeric from killing people

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Home cooking falls to pre-pandemic levels in North America

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Recipes and Generative AI

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A Third of Chocolate Products Are High in Heavy Metals, CR's Tests Find - Consumer Reports

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Climate change is improving French wine—for now

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How to cook ground meat perfectly every time (without vision)! - The Blind Kitchen

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India’s pickle people: Decades-old culinary heirlooms, nostalgia

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I'm a microbiologist and here's what (and where) I never eat

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Many of today’s unhealthy foods were brought to you by Big Tobacco

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Digging In: Why Don’t Americans Eat Mutton? - Modern Farmer

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Ultra-processed food linked to higher risk of depression, research finds

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Confronting the dangers of ultra-processed food

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Parmesan Makers Add Microchips To Cheese Wheels To Foil Counterfeiters

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Food Can Be Literally Addictive, New Evidence Suggests

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The Disturbing Secret Behind the World’s Most Expensive Coffee

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The Nine Most Important Styles of Pizza in America Right Now

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