Edible Innovations

A February 2008 blast at a sugar refining plant near Savannah, Ga., killed at least six people. Investigators believe the accident occurred when sugar dust exploded.

By Josh Clark

As you surf the Web, your mind is distracted by the thought of warm cookies floating in cold milk. Will this craving ever subside, or do you need chocolaty satisfaction ASAP?

By Cristen Conger

Sourdough bread tastes great, but have you ever thought about it as a technology??? Learn how this technology works!

By Pamela Nelson

It's Thanksgiving Day and your waistband is groaning after dinner. Some say that tryptophan, an amino acid found in turkey, is the reason you want a nap, but is that really true?

By HowStuffWorks.com Contributors

Have concerns about the effects of aspartame? Wonder if it can really make you go blind? Find out the answer to your questions in this article.

Stout, lager, pale ale, pilsner and porter ... it takes a lot to produce a great beer. Take a tour through the brewing process from start to finish, barley to bottle, mash to keg and learn to brew at home!

By Karim Nice

This stimulant drink comes from beans that are roasted and ground and, for many of us, it's a staple of life. But do you know where coffee grows and how it gets to America? How a French roast differs from an Italian roast? What a coffee cherry is? Or how decaffeinated coffee is made?

By Debra Beller

Unless you're in a particularly remote area, you can't go far in most developed countries without finding a fast-food restaurant. Learn how fast-food restaurants came to be and why they're so popular.

By Tracy V. Wilson

What if we could enjoy all of the pleasurable effects of alcohol, without having to worry about the harmful side effects? Learn about synthehol and other alternatives to alcohol.

By Stephanie Watson

From Beaujolais to Bordeaux, Madeira to Merlot and Sancerre to Shiraz, wine can complement almost any food. And, one glass of red wine daily may be a heart-healthy habit. Learn how wine is made, from grapes to glass!

By Craig Freudenrich, Ph.D.

Energy drinks are everywhere, but how exactly are they supposed to give you energy? What's really in them, and are they safe? Find out.

By Stephanie Watson

As you sink your teeth into a juicy hamburger, could you be consuming meat that came from cloned livestock? Will those condiments taste just as good on your genetically duplicated dinner?

By Julia Layton & Cristen Conger

When absinthe was banned in many countries in the early 1900s, it had really fallen out of favor. How does absinthe affect those who drink it?

By Julia Layton

If you had the perfect cure for world hunger, wouldn't you want to share it? A group called the Breatharians claims to have the answer: Stop eating.

By Katie Lambert

Are you hungry for some nitro-scrambled egg-and-bacon ice cream? Did you want a little fried mayo on that sandwich? Molecular gastronomy has cast cooking in a new light and created some seemingly bizarre, but shockingly delicious dishes.

By William Harris

Crunchy crust, soft, spongy middle -- there's something about fresh-baked bread. Have you ever thought about bread as a technology? Learn about the biochemical reactions that make bread taste so good!

By Marshall Brain

Who doesn't love a smooth, creamy bar of chocolate? The process to make one is pretty tricky, but sooo worth it.

By Shanna Freeman & Alia Hoyt

Tired of hearing about things like monounsaturated fats, partially hydrogenated oils and trans fatty acids and not knowing a thing about any of them? Find out what you need to know here.

By Marshall Brain

Because sustenance ensures our survival, food preservation is one of the oldest technologies developed by human beings. Find out what's being done to your food to make it last longer.

By Marshall Brain

Ever wonder what, exactly, you are putting in your body when you eat? Would you like to know the real difference between a "fat" and a "carb"? Learn all about food and how your body uses it!

By Marshall Brain

Sure, novelty foods can seem gimmicky sometimes, but color-changing ice cream is a treat that's fun for your taste buds and your eyes. Learn the chemistry behind the confection - it's sweeter than you think.

By Nicholas Gerbis

Going green isn't just a fad anymore; it's now a way of life for millions. Want to get started? Look no further than your kitchen. In fact, a simple water filter is all you need to start eco-friendly cooking.

By Marie Willsey

Beer is quickly becoming a trendy mixer for more adventurous cocktail drinkers. However, this acidic ingredient doesn't always play well with others. Why can't beer and milk just get along?

By Laurie L. Dove

The age of a beer can dramatically influence its flavor, and usually not for the better. But what about its alcohol content? Does a decade-old barley pop still pack the same wallop as one bottled the week before?

By Laurie L. Dove

A quickly poured beer or soda can create a layer of foam -- also known as a "head" -- toward the top of the glass. But while a soda head rapidly disappears, a beer head lingers even after you've begun to drink the beer. How can this be possible?

By Laurie L. Dove