Eggshell color doesn't indicate taste or superiority

Understanding the biochemistry of ingredients and taste can improve flavor and texture

Keeping eggs at room temperature produces smoother batters when baking, and doing the same with tomatoes helps prevent a mealy, granular mouthfeel. Salting meat a day before gives more time for proteins to break down, improving flavor and tenderness, while cooking vegetables in well-salted water can lock in nutrients and color.

Melanin and light scattering contribute to different eye colors

Brown eyes have high melanin, while blue eyes have low melanin. Multiple genes contribute to eye color, which can change over time due to melanin buildup. Hazel eyes can shift color depending on ambient light.

Here's why genetically identical sisters can have different colored eyes

The sequence of DNA that we inherit from our parents encodes directions for making our cells and giving us specific traits. Identical twins have the same DNA sequence, so how can one twin end up with a genetic disorder while the other twin does not? Robin Ball explains how the secret lies in X chromosome inactivation.

Water is naturally tinted with a slight blue, but sediments and organics can alter its color

The innate coloration comes from water absorbing red light in the visible spectrum more than green or blue, giving shallow waters in some parts of the Caribbean their turquoise hue. If sand is light, it can be churned up by turbulent water, clouding its appearance. Plankton and other organisms can color water by affecting how the rest of the spectrum is absorbed or reflected.

What causes high cholesterol?

Cholesterol is a complex health issue, and for a long time, the American Health Association recommended Americans not eat more than three eggs a week to avoid it. But scientific advancements on the impact of different types of cholesterol revealed eggs aren't so bad. So what is it, and how does it effect us? Dive into the digestive tract here.

Traditionally, a glut of unused eggs during Lent would be decorated at Easter

That's how the tradition started, at least in the more orthodox (or strict) branches of Christianity, which didn't eat meat, dairy, or eggs the whole period. By the end, there was more than could be eaten, so decorations ensued.

A guide to white wine

Aside from color, how does white wine differ from red? This comprehensive guide to white wine covers everything from grape varieties to production methods to aging techniques. It provides explanations for several common white wine blends as well. You'll also discover an overview of tasting notes for several popular white wines, and suggestions for foolproof food pairings like brie and Chardonnay.

Blood color differs across the animal kingdom, with some animals producing blood that appears green (a group of lizards in New Guinea) or blue (horseshoe crabs).

The color blue is almost never mentioned in ancient Greek literature

Linguists have noted blue is regularly the last color to enter the language of most cultures. Researchers guess that the color's rarity in living organisms is partly the cause of its linguistic absence.

Why your favorite color is probably blue

From a young age, we are primed to choose a favorite color, but strangely as we grow up, our preference often changes—and it’s largely due to influences outside our control.

Without liver bile, human poop would be a pale silver color

Stomach acid and enzymes break down food into smaller particles, expelling a semi-fluid mass called chyme into the small intestine, where bile is added. As the intestines absorb nutrients and water, the chyme solidifies and changes color.

The outermost shell of electrons in an atom dictates how it bonds to other atoms, including those of the same element, and the properties of the materials composed of those atoms.

Starting with red, colorful objects will appear to lose their colors the deeper they are submerged because water scatters light, reducing the amount available to reflect off objects and be observed.

How texture affects taste

Texture is the brain's interpretation of several sensations, including pressure, as registered by our teeth, tongue, and finger tips, and sound, as recorded by our ears. Texture also speaks to food particle sizes—smaller than 35 microns contributes to the sensation of creamy—and the balance between flavor and mouth time, such as the crunch of a crispy chip or the bounce of a chewy caramel.

Blue zone cooking—a concept that journalist Dan Buettner developed from his reporting on centenarian populations—emphasizes cooking with simple, fresh ingredients and echoes themes of the well-known Mediterranean diet.

Breaking down sunlight and why the sun appears yellow despite emitting green light the most

This peak intensity is produced alongside a spectrum of other colors, which, when combined, make the sun appear white in space. Since Earth's atmosphere scatters bluer and greener wavelengths of light more than red and orange wavelengths, sunlight reaching Earth's surface appears yellow, while the sky appears blue. (Some readers may experience a paywall.)

Women are born with all the eggs they will ever produce in their lifetimes

Girls are born with an estimated 1 million to 2 million eggs in their bodies, but around 10,000 die monthly before girls hit puberty. Scientists have not yet figured out why there's such an excessive number of eggs prior to menstruation, but they've calculated that there are roughly 300,000 to 400,000 eggs left at puberty.

Explaining why salt should be used to season food early in the cooking process

Experiments involving the same dishes, with salt added at the start of cooking versus at the end, have been shown to yield drastically different taste outcomes because salt takes time to diffuse into foods, particularly vegetables, whose cells are surrounded by cellular membranes and walls. Salting at the end will produce a concentrated surface coating, rather than even seasoning.

Roasting controls how your coffee will taste

James Hoffmann, winner of the 2007 World Barista Championship, is the best person to break down the importance of the roasting process. Arguably, along with where beans are grown, roasting is the most important variable in the flavor of your favorite drink.

During the fall, shorter days trigger cells in leaves to produce less chlorophyll, a green pigment that is typically present in sufficient concentrations to mask other pigments, such as yellow and orange.

Organic food might be greener, but it’s not better for you

Weighing in on the ongoing debate surrounding organic versus “regular” foods, health experts explain whether organic foods offer significant health benefits. Studies suggest that organic foods have little additional nutritional value compared to...

What's inside an Oreo?

If you look at the ingredient list on your Oreo packaging, you may discover that you don't recognize—or can't even pronounce—some of the listed ingredients, let alone know what they're used for! For instance: Did you know that soy lecithin helps makes oil and water mix? Or that cocoa processed with alkali becomes darker and less acidic? A food scientist breaks down what's inside an Oreo in this seven-minute video.

Private schools don’t inherently boost student performance

High test scores in private schools often reflect affluent, selective student bodies—not superior instruction. Studies show that private school advantages stem largely from socioeconomic factors and admission policies, not institutional quality.

Kids often grow out of allergies to milk and eggs

Between 60% and 80% of kids with allergies to milk or eggs outgrow them by age 16. The immune system doesn’t always recognize and respond to baked forms of these allergens, so when kids eat muffins and other cooked food products, their immune system may become more habituated to them and overcome food sensitivities. Aging out of other allergies is less common.

Color originates from the brain processing light of varying wavelengths

Various geometric models, including Newton's color circle of hue and saturation and the horseshoe-shaped XYZ space for mixing colors via vector mathematics, have been proposed to describe colors accurately. However, these models do not encapsulate the variety of psychological effects that cause perceived colors to differ from mathematical representations.

Chameleons change color by altering the spacing of nanocrystals under their skin, which changes what colors of light are absorbed and reflected.

Just because leftovers look and smell okay doesn’t mean they’re safe to eat

Despite what the sniff test is telling you, older leftovers should probably be trashed. Pathogens that cause illness don’t usually affect the taste, smell, or appearance of food (though if they look bad, you should chuck them as well). Scientists recommend tossing leftovers within a few days even if they appear to be fine.

Flamingos get their pink coloring from carotenoids—pigments of yellow, orange, and red—in their food, but they cannot take on other colorations because their bodies cannot process other pigments.

How our sense of taste evolves as we age

Kids are hardwired to prefer sweets over greens, with sweetness a shorthand for calorie-rich and bitter flavor warning of potentially noxious plants. This holds true even in the womb, where fetuses have been seen via ultrasound scans grimacing as their hosts consume kale capsules. As they age into double digits and beyond, their taste cells and sense of smell diminish, leading to broader and less sensitive palates.

What is the rarest color in nature?

Plants, animals, or minerals found in nature bear almost every color imaginable. There are two factors that influence what hues you see in the wild: physics and evolution. So, which colors are you least likely to see in the natural world? Victoria Hwang explores one of nature's rarest spectacles.

How house colors can indicate gentrification

Reporters from the Washington Post share an analysis that indicates gray and neutrally toned houses are signs of gentrification in a neighborhood. Visuals of different paint swatches help illustrate which colors are chosen for newly built homes in certain DC districts.

Most flu vaccines are still produced using chicken eggs

For decades, influenza vaccines have been made by growing viruses inside fertilized chicken eggs. Though newer methods using cell cultures or recombinant technology exist, egg-based production remains the primary global manufacturing process.

While both butter and margarine are mixtures of tiny water droplets in a matrix of fat, butter's fatty acids are mostly saturated, while margarine's are primarily unsaturated, affecting how each melts.

Ordinary bee larvae can develop into queen bees upon being fed royal jelly

Royal jelly is a protein-rich, yellowish substance produced by worker bees in a honeybee hive. After three days, only a few continue receiving the jelly, which triggers the development of ovaries and other traits not found in workers. The first candidate to emerge becomes queen.

A diamond's color comes from impurities, defects, and unique formation processes

While most diamonds are transparent and sparkly, the presence of nitrogen and boron during formation can make them yellow, orange, or blue. Radiation can produce green diamonds, and structural deformities can introduce red hues.

Taste buds have evolved to fill a wide variety of functions

Taste buds do more than let you experience your favorite food. These peripheral organs can sense the chemical makeup, potential toxicity, and fleeting experience of flavor, giving the body a chance to respond to undesirable chemicals or tell the brain that you should reach for another scoop.

Cultivate your coffee taste with this interactive flavor wheel

Coffee is one of the more complex things humans consume, and taste can vary drastically based on bean genetics, roasting technique, and more. Using this flavor wheel, you can more accurately describe your coffee's aroma by starting from the center and moving outward.

Intriguing facts about tomatoes

This episode of the Lunchbox Envy podcast dives deep into the world of tomatoes. Why do they taste nicer in certain settings? Do they "scream"? What are their health benefits? All of these questions and more are answered about the luscious red fruit. Listen and reflect on the historical and cultural significance of the tomato.

Biotech is trying to boost drug production efficiency—using chicken eggs

A company called Neion Bio is genetically engineering birds in a bid to produce medical compounds, a herculean task that scientists have struggled with for decades. The US FDA has approved only one chicken-derived drug in the past—an expensive treatment for a rare liver disorder. (Some users may encounter a paywall.)

Gold has no nutritional value or flavor—but edible gold is still popular

Gold is a pretty expensive topping. Nonetheless, luxury menus around the world are offering food staples—think bagels, chocolate, and burgers—wrapped or dusted with gold. What's the deal with this fascination?

Cats have a mutation that prevents them from tasting sweetness, and goldfish rank among the world's supertasters.

Your DNA may determine whether you like coffee or tea

Whether people prefer coffee or tea may boil down to a matter of taste genetics. People with a version of a gene that increases sensitivity to the bitter flavor of caffeine tend to be coffee drinkers, according to a report. Read on for more.

Our love of chocolate may have more to do with how it ferments than previously realized—with specific microbes associated with more fruity or acetic tastes.

Easter symbols and where they actually come from

The secular Easter—bunnies, eggs, baskets, candy—is almost entirely a German import. The egg-laying hare called Osterhase arrived with Pennsylvania Dutch immigrants in the 1700s; children left out nests for it to fill, which eventually became baskets. The word "Easter" itself may trace to Eostre, an Anglo-Saxon goddess of spring, though scholars contest the holiday's pagan origins.

This 'Science Vs' episode checks the taste, health, and environmental claims about organic food against the actual research.

Reindeers are the only known mammals whose eyes change color with the seasons, going from golden yellow in the summer to deep blue in the winter.

Environment and genetics explain why animals have widely different lifespans

Both environmental conditions and genetic factors shape how long various animals live. For some creatures, colder conditions allow for less energy use and slower aging. Larger animals have fewer predators. While humans don't live the longest, we are a rare species that successfully lengthened its average lifespan over time.

LEDs emit pure colors, while incandescent bulbs filter white light

Traditional Christmas lights produce softer, less saturated colors by partially blocking the full spectrum of light, resulting in a particularly warm glow by dimming the cooler blue tones. LEDs are designed to emit a single wavelength of light, creating intense colors that are visually unbalanced in multicolor environments.

Sex determination isn't all XX and XY

We're generally taught that chromosomes determine an animal's sex, but it is way more nuanced than that. Watch this 12-minute video to find out how.

Five patterns may define how we sleep—not just night owl or early bird.