The schisandra berry, also known as the five-flavor berry, has been consumed in China in juices, jams, savory soups, and as medicine long before it was touted by Dr. Oz and became a superfood in the U.S. This berry is now back in the spotlight with increasing focus on conservation efforts surrounding the forest where it … Continue reading
About the author: Elsbeth Sites received her B.S. in Biology at UCLA. Her addiction to the Food Network has developed into a love of learning about the science behind food. Read more by Elsbeth Sites Continue reading
In the town of Reading, located in Berkshire, England, exists the International Cocoa Quarantine Centre, where tropical cacao plants are kept to prevent the spread of pests and diseases which threaten the world’s chocolate supply. Over at Technische Universität München, physicists have shown that molecular simulations can solve how the chocolate-making process turns bitter cacao … Continue reading
Our very own Amy Rowat explains how to use science to bake a better pie, and geneticists look at the DNA of cacao beans to breed better chocolate beans. Continue reading
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