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Science News

Welcome to the Science category! Here you can find interesting blogs and forums about a wide variety of scientific topics. If you cannot find exactly what you're looking for, feel free to ask the community about your interests!
mebernstein
New Contributor II
The Food Court: Chewing the fat over good red wine

What would you say if someone told you that one of the best things you could eat with a nice glass of certain red wines would be a fatty burger?

It wouldn’t hurt to try it with filet mignon, either, but there is something special about that burger that wi

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mebernstein
New Contributor II
The Food Court: In search of an even better breed of strawberries

For a strawberry-lover there’s nothing better than picking that sweet, dark red piece of fruit right off the bush and popping it into your mouth. Well, maybe strawberries and cream would be nice, too. And then there’s strawberry jam slathered on a nice pi

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mebernstein
New Contributor II
The Food Court: New use for fruit seeds, peels and leaves — or waste not, want not

Avocados are great with a little salad dressing or as the yummiest ingredient in guacamole. But when you get to the half of the fruit with that big brown seed or pit in it, the fun stops abruptly. Using a knife doesn’t work well, and forget about a fork.

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mebernstein
New Contributor II
The Food Court:This one is not for the birds

Sunflower seeds. Sesame seeds. Caraway seeds. Rye seeds. Pumpkin seeds. Surely, there must be an edible seed for everyone’s taste. Un-hulled sunflower seeds are a baseball player’s delight. Rye, caraway and sesame seeds dress up a variety of breads, inclu

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mebernstein
New Contributor II
The Food Court:  The time is ripe for a new way to preserve fruits, veggies

This can’t be true, but it does seem like bananas and avocadoes start ripening the moment you put them into your shopping bag. Within just a few days, these fruits and vegetables turn an overripe brown. It takes a keen eye to pick out these foods at the s

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mebernstein
New Contributor II
The Food Court:  A new selection for the gluten-free menu

Here are some unpalatable statistics: A total of 1.8 million Americans have celiac disease and nearly as many –– 1.4 million –– don’t know they have it. And ponder this: Nearly five times as many people have celiac disease today than in the 1950s, with th

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mebernstein
New Contributor II
The Food Court: This product of the olive is no snake oil

Olive oil, that cooking liquid so popular today with chefs at home and in restaurants, hasn’t always been a culinary staple. There was a time when one of the few places you would find it was as a partner with red vinegar in salad dressing. And then, somet

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mebernstein
New Contributor II
The Food Court: Unholy smoke! Stay away from my wine

It’s pretty easy to fit the millions of people who drink wine into categories. They love red and hate white, or vice versa, or they like both kinds of wine. Taking it to another level, when it comes to the art of pairing wine with food, the group of wine-

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mebernstein
New Contributor II
The Food Court: Box wine: Cooler is better

To some people, it seems, the container is nearly as important as what it contains. Take beer and wine. Some time back, a bottle of a Portuguese rosé wine adorned book shelves across the United States.  The bottle –– it looks something like and upside-dow

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mebernstein
New Contributor II
The Food Court: Keeping ahead of the curve for better beer foam

There was a time, some of you will still remember, when you could count the number of well-known national breweries in the United States on the fingers of your mug-holding hand. I won’t do a commercial here and name them, but you know which ones I mean. M

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mebernstein
New Contributor II
The Food Court: Fake buffalo mozzarella is just cheesy, but help is on the way

If you look up the definition of cheese in a dictionary, you really should find the word “ubiquitous.” You won’t, alas, but you should because this dairy product is such an important ingredient in so many yummy dishes. Imagine mac ‘n’ cheese without the c

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mebernstein
New Contributor II
The Food Court: Taking the bite out of an unhealthful ingredient in french fries

Fact: The potato is the most popular vegetable in the United States. So I suspect you won’t be very surprised to learn that Americans eat loads of french fries, the vast majority cooked in that sizzling oil at fast-food restaurants. They actually eat an e

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mebernstein
New Contributor II
The Food Court: Less is more, really

This is a story about how less can be more. It’s rather rare to come across such examples in these United States of America, where so many people believe more is usually better. Take the Big Gulp, or the other “super-sized” soft drinks or the large fries.

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mebernstein
New Contributor II
The Food Court: Too much of a good thing is not always good

Overeating has become a popular sport in the United States. And I’m not just talking about events like Nathan's Famous hot dog-eating contest in Coney Island, Brooklyn, N.Y., where Joey "Jaws" Chestnut last month won his sixth consecutive title. He downed

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mebernstein
New Contributor II
The Food Court: The right formula for premature babies

Is there a more versatile food than nuts? Just start off with the ubiquitous peanut butter and jelly sandwich and work your way through a nice plateful of Thai chicken with a peanutty satay sauce, and for dessert try the pecan pie, by all means. And there

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mebernstein
New Contributor II
Peppering everyone with some new information

Some people sprinkle salt on almost all of their food before they taste it. They put it on everything but dessert. My wife automatically shakes it onto fresh tomatoes. She says she knows they always need it. Who am I to argue? Well, since I grow them in t

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