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 explore food in all its magical dimensions and deliciousness.

(That’s probably why we’re all studying food science!)

With more than 400 articles written over the years, our team has pieced together an amazing collection of written work. So in the spirit of starting off the new academic year right, we’ve selected some of our most popular articles on food and flavor.

(Feel free to read while you’re avoiding more important work. We won’t tell anyone, promise.)

We scoured our databases to pull up the articles that just keep getting read by you (the readers) again and again. Our top collection features articles ranging from the science behind flavors to the history and traditions of some flavorsome foods. We’re proud of our writers for putting in the effort of crafting such interesting reads.

They’re quite a treat!

These articles are organized by views. Enjoy!

The Flavor of Coffee

By Morgan Rease

Koji

By Bryan Quoc Le

Stroopwafel

By Alex Pierce-Feldmeyer

Umami and Kokumi

By Bryan Quoc Le

The History of Spicy Food

By Praveena Thirunathan

Persimmons

By Morgan Rease

Lose Your Sense of Smell and Lose Yourself

By Alex Pierce-Feldmeyer

Tricking Your Taste Buds

By Brian Nyakundi

The Science of Sour Beer

By Lauren Sipple

Turkish Coffee

By Alex Pierce-Feldmeyer

And that’s all, folks! Hope you had a good time reading through our most popular archives!

Visit us every week for the latest thoughts and stories on science and food.

There’s always more to explore here on Science Meets Food.

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