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Sure, when your bowl of soup or hot cocoa is steaming, you blow on it. But does this actually cool it down? Here is what science has to say.

Much of U.S. food history can be traced back to wartime innovations, and snack food is no exception. Here's how WWII facilitated the creation of a cheesy treat.

Slow freezing uses above-zero temperatures to allow food to freeze naturally, while flash-freezing uses subzero temperatures to induce rapid freezing.

Virtual food might seem like something that's far of in the future, but it's actually already here - right now. Here's how it plays with your senses.

If you've ever wondered about the process behind canned foods, this is for you. Here's the science behind how items are canned before they reach stores.

We take for granted the simple canned good item. Do you know why they are that shape? See the science behind why canned foods are always cylindrical.

The secret to keeping roasted meats moist is including an element of fat as it cooks. Here's how to get the juiciest roasted meat, every time.

Feeling down in the dumps? Who knew that a sprinkling of hot sauce might just cheer you up. The capsaicin found in peppers help release endorphins.

One of the most mysterious spirits in the liquor industry is absinthe, and here's the bizarre science of why absinthe gets cloudy when mixed with water.

Today, three-quarters of beverage cans are made from aluminum, but most foods continue to be canned in tin. There's a good reason - it's all about durability.

If you like learning and are looking to conduct a fun experiment at home, try comparing regular and Diet Coke cans using just a sink full of water.

When it comes to taste, perception may be just as important as your palate. Read on to find out about expectation assimilation.

Do you like both chocolate and caviar? If yes, you are in for a treat, at least according to science. Here's the chocolate to pair with caviar.

Freezing food is a great way to keep it fit for consumption, but does this method kill off bacteria? The answer can make a big difference in your food safety

Paneer is a great-tasting Indian cheese often added to vegetarian recipes. Here's the science you need to know for the best homemade paneer.

Tuna is abundant on restaurant menus and in grocery stores. Have you ever wondered about its rosy hue? There's a science behind fresh tuna's vibrant red color.

Fruitcakes are a Christmas tradition in many different houses. Notably, the best way to enjoy a fruitcake at Christmas might be to make it a few months early.

It took a while, but smash burgers are finally having a moment. That's a good thing, because science proves pressing burgers gives them more flavor.

You might have assumed the sour pineapples you've tasted weren't ripe enough when picked. But the sourness could actually be due to it being picked at night.

If you want frozen yogurt, you can easily make some. It's more than just yogurt tossed in the freezer. There's a science behind adding sugar to homemade froyo.

Do you ever notice those little dots of moisture sitting atop your cheese block? This is perfectly normal and sometimes preventable. Here's what to know.

Have you ever wondered why people swirl their glasses around before tasting a fancy wine? It turns out, there's a scientific reason behind it.

Have you ever wondered why some fruits ripen on your countertop while others quickly wrinkle or turn to mush? Get ready for the science, because here's why.

Some crops have loads of untapped potential. For example, quinoa is naturally resistant to food shortages. Here's what we know and why it's important.

Cream is a great component to sauces, but not when you open the fridge to find it curdled. Here's the scientific reason that cream can curdle.

There's some fascinating science behind the way ceviche is made in such a precise way. But is it considered a form of cooking? And if not, why?

This rare white fruit is the parent to the modern-day strawberries we enjoy today. However, it's always been extremely rare and can only be found in Chile.

Why are some wine bottles different colors than others? Well, there's big reasons why your wine bottles are the colors they are. Here's why.

While it's true that you'll get a good crunch after just one deep-fry, there's actually something special about twice-fried taters.

How does fried ice cream keep from melting? The answer lies in food science.