A Sip to Change the World (Part 1) By: Arham Jain Introduction Be it a cliché Valentine’s dinner, pulling an all-nighter for an important exam or a toast to the new year, no occasion is complete without the addition...
By Alexander J. Taylor It’s been a bit of time since I wrote an article for Science Meets Food and boy-howdy, does it feel good to be back. My last article, back in April, talked about the exciting...
By Ming Yin Kwong Growing up, I was told that coffee was an acquired taste exclusively for adults. And when my parents told my 12-year-old self that I could not drink coffee, I just ended up drinking it behind...
By: Alex Feldmeyer & Abbey Thiel Dalgona coffee first gathered attention in South Korea among social media platforms, namely Tiktok. Eventually it made its way to other countries and assumed the same popularity. At this point, many of you...
By: Abbey Thiel First, we had meatless meat, then ice cream without dairy. Soon, we might have beanless coffee. Atomo Coffee, a Seattle based start-up, is attempting to reverse engineer coffee without the bean. Right now, the drink is...
By: Alex Pierce-Feldmeyer Last year, I attended the annual Cincinnati, OH coffee festival. In attendance were local coffee vendors and speakers, Austin Childress being one of them. Speakers touched on everything from how to brew at home to the...
BY: SCIENCE MEETS FOOD Here at Science Meets Food, we spend a lot of time thinking about the science of food. Whether working hard in the lab, strolling into a great restaurant, or procrastinating on Reddit, we love to...
BY: MEGAN LOW Arguably one of the most polarized questions of mankind is this: is caffeine effective on you? Some people swear by it, almost as if needing their morning coffee for sustenance; and others, like me, still fall...
BY: ANGELINA SCHIANO Ever wonder why your favorite latte from your local coffee store was removed from the menu? Why that burger place on the corner keeps adding new items? When we think of food trends, it’s easy to...
BY: ALEX PIERCE-FELDMEYER Being from the United States, I felt that the voice of Science Meets Food needed to explore more global regions and their eating and drinking culture…even if we can’t physically travel around the world…YET. Enter, Australian...