Eaters Assume Crunchy Foods Have Fewer Calori...

New evidence points to the evolution of the ability for bacteria to grab nitrogen from the atmosphere some 3.2 billion years ago, about 1.2 billion years earlier than thought—with implications for finding extraterrestrial life. Lee Billings reports 

A dwarf galaxy near the Milky Way may consist of more dark matter than regular matter.* Clara Moskowitz reports 

Food science and behavior are intimately connected. One critical but often overlooked facet of this connection is food texture and its substantial impact on eating behavior and energy intake.

Food texture encompasses characteristics such as hardness and structure. It ca ...

Why do we enjoy foods that crunch? Listener Sheila Harris contacted The Food Chain with that question and asked us to find out if the food texture has any benefits. Ruth Alexander speaks to Danielle Reed, Chief Science Officer at the Monell Chemical Senses Center in Philadelphia, ...  Show more

The squish of bananas, the squeak of mushrooms, the pop of a grape: for some people, these textures are a delight—but for others, they’re a total nightmare. Texture plays a huge role in how we experience food, and yet it’s kind of a scientific conundrum. Why do people—and entire ...  Show more

Crunchy, creamy, squishy, slimy… the list goes on. Texture might not be the first thing you think of when describing your favorite foods, but it plays a big role in the foods you love and the foods you hate. And it’s not just an individual preference; culture can help determin ...