Compared with open farmland, wooded "shade" plantations that produce coffee and chocolate promote greater bird diversity, although a new University of Utah study says forests remain the best habitat for tropical birds.
Ecology
Aug 7, 2012
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Archaeologists say they have found traces of 2,500-year-old chocolate on a plate in the Yucatan peninsula, the first time they have found ancient chocolate residue on a plate rather than a cup, suggesting it may have been ...
Archaeology
Aug 6, 2012
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(Phys.org) -- All chefs know that preparing the perfect chocolate mousse is one part science and one part art. ESA’s microgravity research is helping the food industry understand the science behind the foams found in ...
Space Exploration
Jul 16, 2012
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They're tiny creatures with glossy, chocolate-brown hair, out-sized ears and wings. They gobble mosquitoes and other insect pests during the summer and hibernate in caves and mines when the weather turns cold. They are little ...
Plants & Animals
May 29, 2012
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Murdoch University Veterinary Hospital is warning pet owners against the temptation to share chocolate with their dogs this Easter.
Plants & Animals
Mar 29, 2012
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Do all cuisines thrive on kindred flavors? New research suggests that some cuisines may be based on combinations of dissimilar ingredients, but critics say the work is not filtering out flavors that may be unimportant to ...
Other
Dec 26, 2011
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North Americans and Western Europeans love a good mix of alpha-terpineol, 4-methylpentanoic acid and ethyl propionate for dinner, flavor compounds shared in popular ingredients like tomatoes, parmesan cheese and white wine. ...
Other
Dec 15, 2011
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If you believe that good things always come in small packages, University of Alberta researcher Jennifer Argo's new study may change your mind -- especially this close to Halloween.
Social Sciences
Oct 27, 2011
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New cacao types with unique flavors that are distinctly Peruvian have been identified by U.S. Department of Agriculture (USDA) scientists. These new flavors could one day be marketed like wine, by geographical provenance.
Ecology
Sep 26, 2011
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The mouth-watering aroma of roasted cocoa beans — key ingredient for chocolate — emerges from substances that individually smell like potato chips, cooked meat, peaches, raw beef fat, cooked cabbage, human sweat, ...
Other
Aug 29, 2011
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