food science

The British are very specific about how they take their tea: black, with milk and sugar. But steeping the optimal cup requires a surprising amount of chemistry. Here's a guide to the science.

Popular myth has long credited New York's soft water for the city's irresistibly crusty, chewy bagels. But the chemistry behind a superior bagel is more complicated.

From 3,000-year-old peat bogs to 19th-century Brazil to modern foodies, the love of Irish butter has spread far. The secret to Ireland's deliciously rich, creamy butter is in its rolling green hills.

Fat has a lot in common with the five basic tastes: salty, sweet, sour, bitter and umami. But while people easily recognize the texture of fat, scientists say they can't quite perceive the taste.

No yolk: Researchers have discovered how to unboil egg whites. The chemical technique could help the food industry and others utilize more enzymes for cheese or beer with less waste.

Aging in the bottle isn't just for wine anymore: It can also bring out sweet, caramel tones in some high-alcohol, smoky or sour craft brews. Don't believe us? You, too, can try this at home.

Ingredients and preparation matter in making a delicious dinner. But so do a lot of other external factors, from your mood to room lighting. Here, a guide to enhancing the pleasures of the plate.