How does world's oldest water taste? 'Terrible.'

Nearly 1.5 miles beneath Earth's surface in Canada, scientists have found pockets of water that have been isolated from the outside world for more than 1 billion years.

An artificial 'tongue' of gold to taste maple syrup

It's said that maple syrup is Quebec's liquid gold. Now scientists at Université de Montréal have found a way to use real gold—in the form of nanoparticles—to quickly find out how the syrup tastes.

Making sense of maple syrup

Understanding more about the relationship between weather and maple sap flow, and how Maine syrup producers will adapt to climate change is the focus of research being conducted by a University of Maine graduate student.

Syrup makers go high tech with wireless monitoring

For years, vacuum tubing technology has allowed maple syrup producers to draw more sap from trees, but such systems are prone to leaks caused by falling branches or hungry critters chewing on lines.

Buying behavior can be swayed by cultural mindset

There are some combinations that just go well together: Milk and cookies, eggs and bacon, pancakes and maple syrup. But new research reveals that people with individualistic mindsets differ from their collectivist counterparts ...

page 1 from 3