Watch how dog kibble is manufactured by blending meats, grains, cereal crops, and corn kernels.

Watch how plastic products are molded from pellets that began as crude oil

Polyethylene and other plastics are formed by combining ethylene and propylene, which are produced through refining crude oil. These plastics are broken down into pellets called nurdles, or mermaid tears, which are melted and molded to manufacture countless products.

The food processing techniques developed for World War II, later repurposed for consumers

Research projects funded or sponsored by the military led to the development of active dry yeast to make bread easier to bake and an improved version of dehydrated cheese, which would be used in powdered cheese snacks. Freeze-drying, which had been used to ease the transport of blood plasma to battlefields, where it would be reconstituted with water, was later used on fruit for cereals.

A collection of molecular gastronomy techniques, from flavored air to turning oils into powder

Soy lecithin can be blended with flavored mixtures, such as herbs and Parmesan, to produce edible bubbles, which can be frozen into a solid foam. Maltodextrin can be combined with liquid fats in a food processor to create light, flavorful powders.

Squeaky toys mimic prey sounds, appealing to dogs' hunting instincts

Squeaky toys provide instant feedback and gratification, and they can also prevent boredom and improve canine dental health. Some toys contain seemingly silent squeakers that use ultrasonic technology to emit sounds only audible to dogs.

What makes food crispy, and how science can be used to maximize this property

The fracturing texture experienced when biting into vegetable tempura, fried chicken, pastry crusts, and other foods comes from having a dehydrated, porous surface. When frying food in hot oil, trapped water vaporizes and escapes, creating tunnels and pores in the food as it dehydrates. Breading, particularly with the large, irregular shapes of panko, and leaveners can help create more air spaces.

How to cook food with lasers

Creative Machines Lab at Columbia Engineering have developed a system of software-controlled lasers to cook food with precision, retain moisture with the final-cooked product, brown food within its original packaging, and create an entirely new meal creation process for a consumer. Watch this three-minute video to see for yourself.

Ultra-processed foods are made to maximize cravings and encourage overeating

Often disguised as healthy options like granola bars and low-fat yogurt, these foods silently fuel chronic diseases, despite dominating diets. Reviewing labels for ingredients like stabilizers and emulsifiers can serve as indicators to help identify these products.

Pellet grills evenly distribute heat across a grill

Using ignited wooden pellets and fans to evenly distribute the heat across the cooking surface, pellet grills give food deep flavor and grant cooks more control, offering a newfangled take on barbecue.

What was the typical dinner like for US soldiers during WWII?

This odd little nearly 20-minute video details the very excited narrator's unpacking of a 1943 package of K rations. Such meals would have been consumed by American soldiers during World War II. A fascinating look at what soldiers had to depend on for nourishment, made slightly harder to watch by showing the narrator eating 80-year-old biscuits and more.

The basics of synthetic meat

Lab-grown meat companies promise to remove animal slaughter from the production process. But they have run into a few road bumps along the way.

The lifetime costs of caring for a dog can run anywhere from $16,440 to $52,075

The cost depends on the dog's breed, size, and ongoing health conditions, according to a recent Rover survey. Tactics such as purchasing dog food in bulk and asking for a generic version of your dog's prescription medications can help reduce costs.

Watch the iterative process of successfully printing a slice of vegan cheesecake

3D printing food requires integrating ingredients with a variety of properties, which may not all resist the physical stress of stacking. This means successful 3D printing of food may require rethinking how ingredients are layered and modifying ratios of each, potentially sacrificing taste for structural integrity.

Dogs smell a lot of stuff we can't, including bed bugs and chemicals in electronic devices

In addition to identifying medical smells and tiny insects like bed bugs, dogs can also detect electronic storage devices. These tools often contain triphenylphosphine oxide, a chemical used to prevent overheating.

How chefs suspend liquid in edible pearls resembling caviar to introduce a new texture to fluids

Through spherification, drops of a solution of sodium alginate and a flavored liquid are placed in a calcium lactate solution, which forms a chemical skin around them. This is because calcium replaces the sodium in the alginate chains, forming a gel around each drop's liquid interior.

The Dog Aging Project uses information from over 50,000 dogs to explore longevity

The study gathers health, lifestyle, and genetic data to understand what helps dogs live longer, healthier lives. Findings could also provide human health insights due to our shared surroundings and biology.

See the first dog ever treated with insulin—a peptide

Frederick Banting and his graduate student Charles Best were the first to isolate the peptide insulin from dogs. They induced diabetes in the animals and then treated them with this peptide.

World War II helped convince food companies to produce more processed foods

Processed foods had existed since the 19th century, but they began infiltrating the mainstream during World War II, with foods designed to last on the battlefield for days. After the war, food companies saw great potential in the relatively cheap foods aimed at busy households. (Some readers may experience a paywall.)

Watch an animation of what happens inside cookies as they bake in an oven

As temperatures rise and butter melts, trapped water expands, spreading the dough, which remains held together by a network of proteins. Maillard reactions produce browning on the surface beyond 310 degrees Fahrenheit (154 degrees Celsius), while caramelization can be triggered by baking past 356 degrees Fahrenheit (180 degrees Celsius).

A look at the foods eaten by astronauts during and after the space race

After John Glenn became the first American to demonstrate that eating in space was possible by eating apple puree out of a tube, meals were prepared for astronauts to meet an approximately 2,800-calorie-a-day requirement via freeze-dried foods. Meal quality gradually improved throughout the Apollo program, including the Apollo 8 crew's nondehydrated Christmas meal in 1968.

Campaigning for the Westminster dog show can cost up to $6K

Before dogs make it to the high-profile Westminster Kennel Club Dog Show, owners invest money in registering their dog in numerous shows, paying for professional photoshoots, and grooming services. While winning dog shows often doesn't come with cash prizes, it does usually result in more interest in the dog's breeding stock.

NASA funded research into creating pizza with a 3D printer

The agency awarded a contract for the development of devices that can create edible structures from long-lasting dry powders when mixed with liquids or pastes. By delaying this integration until the time of consumption, food could last longer than the current six-month expiration of freeze-dried meals for Mars expeditions.

Sleep research indicates dogs likely dream about their toys, food, and owners.

The genetic links between different dog breeds

There are nearly 400 modern domestic dog breeds with unique histories and genetic profiles, many of which share genetic traits based on their geographic origin. This visualization captures the links between 150 common breeds—for example, boxers share genetic variants with 11 of 16 breeds of European Mastiff, along with five others outside of that group. Explore which breeds your pet is linked to with this chart.

To use the various chemicals in crude oil, they must often be cracked—broken down into smaller molecules—to make their processing easier in everyday machines.

View a sample of objects surprisingly derived from crude oil, including chewing gum and lipstick

Crude oil processing produces a variety of fuels and the building blocks for plastics, but it also distills out the hydrocarbons used to make aspirin, Teflon, vinyl, crayons, candles, Tupperware, roofing shingles, asphalt pavement, hair dye, anesthetics, food-grade lubricants, polyester, synthetic rubber, and resins for items like dentures.

Ultraprocessed foods include preservatives, dyes, sweeteners, and more

Processed foods are those that have been altered from their original state, which includes numerous processes that we consider natural, such as cooking or salting. Ultraprocessed foods contain at least one item that wouldn’t be found in a kitchen, like hydrogenated oils or high-fructose corn syrup. It’s estimated that nearly 75% of all foods consumed in the US are ultraprocessed, though that doesn’t mean that all of them are unhealthy. In fact, some, such as prepackaged whole wheat bread and soy milk, are recognized for their health benefits.

The wild ancestors of dogs first mingled with humans 15,000 to 30,000 years ago

An estimated 1 billion modern dogs now live around the world. Breaking down the ancestry and relatives of the dogs we now love as pets, MinuteEarth shows what canines like foxes and wolves have in common with our beloved poodles and dachshunds, and what those breeds are known for.

There are roughly 7,000 Korean restaurants in the US

A generation ago, the average American had never heard of kimchi or bulgogi, but these days, Korean cuisine is booming in the United States. And it’s no accident. This one-minute explainer video from Morning Brew reveals what role the government played in boosting the popularity of Korean food abroad, and what it all has to do with foreign debt and soap operas.

Studies suggest only 9% of a dog's personality comes from its breed

While all dogs descend from wolves domesticated and bred for specific tasks by humans at least 15,000 years ago, most behavioral characteristics result from a mix of genetics and environment, which result in diverse canine dispositions within the same breed.

How freeze-drying leaves food with less than 4% of its original water content

In specialized equipment, foods are brought down to temperatures below freezing before a vacuum pump removes the air from the container, lowering the pressure around the food and the boiling temperature of water. Heaters beneath the food slowly raise its temperature above the now-reduced boiling point, causing the water to go from a frozen to a gaseous state.

The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

How Chef Boyardee fed America

Chef Boyardee wasn’t just a grocery store staple—it was once a key supplier for US troops in WWII. Founded by Italian immigrant Hector Boiardi, the company produced thousands of canned pasta rations daily.

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.

The genetic diversity of dogs is greater within Chernobyl than in surrounding areas

A 2023 study identified that packs of dogs located just 16 kilometers (10 miles) apart within the exclusion zone were more genetically different from one another than from stray dogs hundreds of kilometers away. Rather than radiation, this is likely the result of inbreeding within isolated packs.

From 'Yankee cheddar' to American cheese

From "Yankee cheddar" to Kraft Singles, American cheese has a long history shaped by innovation and economics. Originally a cheddar export, it evolved into the processed slices we know today—thanks to a 1916 patent. And in the 1980s, it became “government cheese,” distributed to millions.

How understanding a balanced diet can help you make good food choices

Eating a balanced diet—which includes a variety of foods from all food groups—is important for optimal health. It is also recommended to avoid ultra-processed foods, such as frozen meals, fast foods, soda, and flavored yogurt. The simplest way...

A photo essay on 'French ring,' the storied sport for disciplined protection dogs

The sport dates back to the 1800s in France and tests canine agility, discipline, and aggression in protection dogs. This photo essay follows Judo de Loucyn, a 72-pound Belgian Malinois, the sport's preferred breed, as he competes in obstacle clearing, long jumps, and obedience and attack drills in the North American Ring Association Western Regional Trial in Arizona.

Chemistry-informed advice for cooking pasta, including how to prevent clumping noodles

On a molecular level, pasta dough consists of protein structures that hold starch molecules, and the starches absorb water during cooking, forming a gel that softens the pasta. Pasta should not be rinsed after cooking. Instead, some of the pasta water should be added to the pasta sauce, as the gelatinous starch will help the sauce stick to the pasta.

How does food move through the body?

Food passes through the digestive system via muscle movement known as peristalsis, during which a rippling contraction slowly pushes content through tubular organs, such as the esophagus and intestines. This is similar to what happens when one squeezes a tube of toothpaste, contracting the tube behind the content and forcing the tube in front of the content to expand, allowing the content to move forward.

'Hot dog' likely evolved from the common name 'dachshund sausages'

The ubiquitous handheld snack started in New York City, where vendors sold sausages in buns, calling out "Get your dachshund sausages!" Historians believe the change to "hot dog" was natural for many fans, who found the name funny and catchy.

A breakdown of gelling agents used to modify a liquid's texture

Gelatin, agar, and other substances form a structural network that traps liquid, making it appear solid and enabling chefs to create stable layers in pastries and confectionery products. In different concentrations, they can also be used to thicken liquids into gels or encase them in gelatinous spheres.

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.

Low-and-slow smoking transforms tough cuts into tender, flavorful cuisine

Cooking meats at low temperatures over many hours breaks down muscle proteins and collagen into gelatin, making the meat juicy and soft. Patience, gentle smoke, and moisture retention are needed to avoid dry or chewy results.

Prosthetics and orthotics have been 3D printed to improve the lives of animals

Shells for hermit crabs, wheelchairs for guinea pigs and dogs, and horseshoes for improved running performance have been created using 3D printers. Other artificial body parts made using this technology include a jaw for a loggerhead turtle, a beak for a toucan, and a tail for an American alligator.

Barbecue relies on a unique scientific equation

Barbecue's distinct flavor starts with an interaction between the heat source and food, which creates a Maillard Reaction—better known to diners as those crunchy, caramelized bits on the outside.

Microwave ovens heat food by agitating certain molecules with non-ionizing light

Molecules with resonant frequencies within the microwave range vibrate, producing heat between adjacent matter, just as hands warm when rubbed together. The mesh in front of an oven's door confines the microwaves to the container, while the rotating plate allows different parts of food to travel through regions of maximum vibration.

Cutting mold off your food does not make it safe to eat

Mold is a type of fungus, but not all fungi are molds. This video explains the value of mold, mold anatomy, health concerns around encountering and eating mold, and why mold is found all around us.

View the 45 gallons of refined products created from each 42-gallon barrel of crude oil

More than 85% is refined into fuels, such as gasoline and diesel, while about 10% is converted into raw materials for plastics, synthetic rubbers, and other essential products, such as lubricants. Because the majority of these products are less dense than the starting crude oil and additional inputs are introduced during the refining process, there is a processing gain of three gallons.

Learn the history of food science breakthroughs from the 20th century

Long after humans developed the means to produce sufficient food to feed civilizations, scientific research focused on a wide variety of objectives, such as developing methods to preserve food quality (accomplished via frozen food), speeding up cooking (leading to the microwave), and lowering the cost of sweetening food, which high fructose corn syrup provides.

The separation of crude oil into petroleum products begins by boiling it in a distillation tower, where constituent hydrocarbons are separated into layers based on the temperatures at which they boil.