Better Beer Through the Barley Genome

New, more detailed information on the barley genome could improve yields, disease resistance, and "hold the key to better beer."

Vegetarians May Live Longer Than Meat Eaters

According to new research, following a vegetarian diet could extend life by more than nine years compared to meat-based diets.

The Science of Wine and Meat Pairings

According to new research published in Current Biology, scientists say that the "rough" astringent sensations of wine make it easier to eat the "slippery," fatty flavor of meat.

Chocolate Makes Snails Smarter

A a recent experiment, a University of Calgary student discovered that the flavonoid epicatechin found in dark chocolate improved their memories of pond snails.

Child Obesity and "Blunted" Taste

New research suggests that obese children have less sensitive taste-buds, and this "blunted" ability to taste may be causing an excessive intake of food.

Bees Eat Less, Live Longer When Given Red Wine Compound

Researchers have found that when given resveratrol, a compound found in red wine, bees consumed less food and lived longer..

Post-Nuclear Beer

Historians have unearthed a 1957 U.S. government study called "The Effect of Nuclear Explosions on Commercially Packaged Beverages," which sought answers to the question: "After the bomb, can I drink the beer?"

Revenge of the Rootworms

Corn rootworms, one of the most damaging agricultural pests in the U.S., may have developed resistance to a protective chemical made by Monsanto's genetically modified "YieldGard" corn.

Diet and Dementia

New evidence suggestes that Alzheimer's disease may be a form of diabetes and a poor diet could lead to the onset of dementia.

Making Natto Less Noxious

The Japanese fermented soybeans known as natto "has a smell likened to sweaty feet," but researchers have developed a way of improving its aroma by using bacteria from Chinese dust clouds.