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 5:19 a.m.
The Sichuan peppercorn that makes our mouths tingle activates the same neurons as when our foot falls asleep. Scientists are hoping the connection unlocks clues for how to turn those neurons off.
NPR | April 14, 2014 10:57 a.m.
Plain, dry matzo tends to have a reputation for tastelessness. But Dan Pashman, host of the food podcast and blog The Sporkful, argues that the crunchy cracker is a culinary marvel.
NPR | April 10, 2014 5:17 a.m.
Back 2012, The Salt surveyed readers on their favorite pies during our Pie Week series. Recently, an Australian reader wrote in to let us know she pie-charted our results with mouth-watering real pie.
NPR | March 26, 2014 4:15 p.m.
Heard the rumor that strawberry syrups contain flavoring from a beaver's tush? The potion was once a common food flavoring. But settle down! The time of beaver-spiked popsicles and pastries has ended.
NPR | March 21, 2014 10:11 a.m.
Some people are more likely to gain weight from frequently indulging in fried foods than others, scientists say. You can blame mom and dad for passing on the obesity risk genes.
NPR | March 18, 2014 1:48 p.m.
Dark chocolate may help the heart and waistline. Now scientists have figured out one reason why: Bacteria in the gut turn cocoa into anti-inflammatory molecules and ones that make us feel full.
NPR | March 14, 2014 12:11 p.m.
The more fast food you encounter where you live and work, the likelier you are to be obese, research shows. That suggests policies limiting fast-food outlets in neighborhoods may be onto something.
NPR | March 13, 2014 10:34 a.m.
The California university is already famous for its wine and beer programs. Coffee seemed like a natural next step. It's new Coffee Center aims to break down the science behind the perfect cup of Joe.
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.