Edible Innovations

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

Researchers develop a gadget that lets winemakers hasten the fermentation process, experiment more.

By Kathryn Whitbourne

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

In an age of health-conscious consumers, low-carb diets and bottled water, one snack has stood the test of time. Twinkies are an icon of junk-food snacks and guilty pleasures, nutritionally worthless yet irresistibly yummy.

By Ed Grabianowski

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

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