Good news for strawberry & walnut lovers! Researchers at UC Davis and the University of Florida are studying the strawberry genome in order to breed a strawberry that has both shelf life and that fresh-off-the-vine sweetness. At the University of Scranton, Joe Vinson, Ph.D., analyzed nine different types of nuts for antioxidant levels, and walnuts came … Continue reading
If pumpkins are on your menu this Thanksgiving, be thankful that hundreds of years of human domestication has turned this once super-bitter squash into a sweet dessert. Furthermore, human intervention may have prevented gourds and squashes from extinction. As for reasons to be thankful for cranberries, scientific research shows that a compound within cranberries could prevent urinary tract infections. Continue reading
Decadent, diseased, silky, sinful. The adjectives that follow foie gras range from the disgusting to the luxurious. The fattened liver of a duck or goose polarizes people, and there seems to be no middle ground wherein a person can both enjoy foie gras and ethically question it. Because it is such a controversial food, the … 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
Astronauts grow veggies in space, while Earth-bound scientists uncover a genetic clue that could lead to tastier tomatoes. Continue reading
Just in time for Thanksgiving, Discover Magazine gets up close and personal with Thanksgiving genomes, and Harold McGee leads the way to a more delicious Thanksgiving dinner. Continue reading
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