NPR | April 18, 2014 7:38 a.m.
The color of food can affect how we perceive its taste, and food companies aren't afraid to use that to their advantage. An artist tests perceptions by dousing familiar foods with unorthodox colors.
NPR | April 17, 2014 7:29 a.m.
Scientists and food activists are launching a campaign to promote seeds that can be freely shared, rather than protected through patents and licenses. They call it the Open Source Seed Initiative.
NPR | April 17, 2014 6:53 a.m.
Also: Nobel laureate Gabriel Garcia Marquez's health is said to be stable but "very fragile"; Dave Eggers' new book is called Your Fathers, Where Are They? And the Prophets, Do They Live Forever?.
NPR | April 10, 2014 5:18 a.m.
Food industry "sensory panelists" spend hours chewing, swishing and analyzing food, sometimes to the point of pain. These tests ensure the mass-produced products like frozen french fries hit the spot.
NPR | April 02, 2014 6:54 p.m.
Colleagues steal Greek yogurt and half-eaten oranges and bosses help themselves to their employees' frozen dinner. Yes, fridge theft is apparently rampant in offices all over the world.
NPR | March 28, 2014 5:31 a.m.
It's the holy grail of the coffee world: a grinder that optimizes flavor from every bean. An Idaho couple has spent years perfecting a hand-cranked machine that's as good as much pricier models.
NPR | March 18, 2014 12:47 p.m.
If craft beers seem to be everywhere these days, there's good reason: Sales jumped 20 percent in 2013. To stand out in an increasingly crowded field, many brewers are pushing the flavor frontiers.
NPR | March 14, 2014 2:22 p.m.
If mom can't nudge kids to eat veggies, maybe Disney teen stars will be more effective. Increasingly, companies are marketing healthy food to kids. Turns out, it's good for their bottom line, too.
NPR | March 13, 2014 1:47 p.m.
Did you know how fast these green shoots, the season's iconic vegetable, can grow? Or that they come in male and female versions? Or that what we eat in the U.S. is mostly now grown abroad?
NPR | March 11, 2014 10:45 a.m.
The longer bourbon ages, the richer its flavor and color. Now, an artisan Kentucky distiller is speeding up nature by sending barrels on boat journeys on the high seas. How does it work? Chemistry.