A chemist explains the chemistry behind decaf coffee. Three methods strive to retain the bean's flavor while removing its caffeine.
13
votes
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Tastes like chicken? Think again—edible ants have distinctive flavor profiles.
16 votes -
Deadly morel mushroom outbreak highlights big gaps in fungi knowledge
20 votes -
Robot that uses AI to pull weeds may reduce poisonous herbicide use by 70%
32 votes -
The US dairy industry is trying to outlaw plant-based “milk” labels—again
47 votes -
Teen’s death after eating a single chip highlights risks of ultra-spicy foods
62 votes -
Why is your wine crying? Scientists say shock waves likely play a role
3 votes -
Raw milk drinkers in nineteen states at risk of rare, dangerous infectious disease
10 votes -
How to get that great “hoppy” beer taste without the exploding bottles
6 votes