Chinese dust cloud 'improves smelly Japanese dish'

Natto, the Japanese breakfast dish of fermented soybeans, has a smell likened to sweaty feet but researchers have come up with an unlikely way of making it less whiffy—using bacteria from Chinese dust clouds.

Study: Flambe doesn't seem to enhance flavor

The cooking technique in which a dish with alcohol is set alight at the table may be dramatic, but does it enhance the flavor? It doesn't seem so, according to an undergraduate research project at Cornell.

New ad zapper has TV networks worried about sales

(AP) -- The maker of a new DVR that lets consumers zap away broadcast TV commercials at the touch of a button suggested Tuesday that the networks are being short-sighted in opposing the technology.

A new paper made of graphene and protein fibrils

(Phys.org) -- Researchers led by Raffaele Mezzenga, a professor in Food and Soft Materials Science, have created a new nanocomposite made of graphene and protein fibrils: a special paper, which combines the best features ...

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