We All Scream For Slower Melting Ice Cream
Scientists at the University of Edinburgh are developing an ice cream that takes longer to melt. It's based on a protein that binds fat droplets and air bubbles.
food
If Fish Is Brain Food, Can Fish Oil Pills Boost Brains, Too?
Research suggests eating fish regularly over a lifetime is good for the brain. But when it comes to staving off cognitive decline in seniors, fish oil supplements just don't cut it, a study finds.
#NPRreads: Middle East Air Quality, Lead Poisoning And Jell-O
Around the newsroom and around the world, here's what we're reading this week.
Italy, Land Of Pizza And Pasta, Is Gluten-Free Friendly
Only 1 percent of Italians have celiac disease, similar to the rest of the world. But since gluten is everywhere, there's high public awareness about it and more than 4,000 gluten-free eateries.
How Brewers Are Churning Out Tangy Sours Without The Hefty Price Tag
Sour beers are made by deliberately adding microbes to create complex brews with a crisp, acidic taste. But that process takes lots of time and money, resulting in a pricey final product. Until now.
In The Search For The Perfect Sugar Substitute, Another Candidate Emerges
There's a new contender in the century-old quest for perfect, guiltless sweetness: allulose. It's sugar — but in a form that our bodies don't convert into calories. Perfect? Not quite.
Despite The Drought, California Farms See Record Sales In 2014
While the drought has put a strain on California agriculture, its farms actually set a record for total sales — $54 billion — in 2014. How? By pumping more water from their wells.
Farmworkers See Jobs, Earnings Shrivel In California Drought
More than 21,000 are out of work this year from California's drought, a study says. The majority are farmworkers, and those lucky enough to have a job are often working longer hours for less money.
Why French Winemakers Are Seeing The World Through Rosé-Colored Glasses
Many vintners in southern France used to make a few bottles of rosé only for themselves. Now demand for the pale, dry wine has skyrocketed, transforming the lives of the region's winemakers.
Dining Like Darwin: When Scientists Swallow Their Subjects
Some scientists carry on the tradition of eating the animals or plants they study: leeches, tadpoles, 30,000-year-old bison. Darwin did it first, but why do it at all? Call it all-consuming curiosity.