Food science – The Conversation

Nigeria’s soft cheese, wara, could be made more widely available with new techniques to extend its shelf life.

Cheesemaking is an ancient practice, and modern methods and chemistry have made it a science.

Nonalcoholic beer may sound like an oxymoron, but newer techniques are producing tasty, high-quality options in this growing beverage category.

Salt and MSG are two well-known food additives. Both contain sodium, but there are plenty of differences you can use to your benefit.

With a little help from science, it’s surprisingly easy to make crystal clear ice in your home freezer.

Pantry food can go bad if exposed to oxygen, but an AI model might help develop more effective preservatives and keep food fresher for longer.

Some coffee lovers can’t do without their hit of caffeine. But if you prefer decaf, here’s the intriguing science of how it’s made, why it costs more – and how much caffeine makes it to your cup.

Whether your holiday table has turkey or Tofurky this year, you’re consuming a combination of proteins, fats and water.

A consensus is emerging among scientists that certain foods are addictive for some people. But questions remain about which foods, which people and why.

Public health resources often recommend brown rice instead of white as a ‘healthy swap’. But what if you prefer white rice?

In a pinch, the water from a can of beans can replace eggs. But how does that work, exactly?

New research shows hunger can make us imagine tastes more vividly – helping explain those powerful cravings that lead to bad choices.

There are two main methods used to calculate the energy content in food and drinks.

Probiotics are great for your gut, but which sources contain the most beneficial bacteria? Newly developed sensors are helping scientists figure it out.

Liquid fuel fires can be very dangerous, so plan ahead if you want to set your pudding on fire. And remember: more fuel isn’t always better.

With a few science-backed culinary tricks, you can make a delicious cranberry dish that’s friendly to Type 1 diabetics.