Life
Mystery of the potato’s origins solved by genetics
Around 8 million years ago, an ancestor of modern tomatoes in South America hydridised with a plant called Etuberosum, and this reshuffling of genes gave rise to the potato
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Energy drinks could cause less dental damage with a simple addition
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Humans
Ancient DNA reveals make-up of Roman Empire鈥檚 favourite sauce
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Are microplastics in ultra-processed food harming your mental health?
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Chemistry
Chemists discover ‘anti-spice’ that could make chilli peppers less hot
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Environment
Inside the mouth-watering race to master lab-grown chocolate
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Physics
How to make great coffee with fewer beans, according to science
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Common artificial sweetener makes you three times hungrier than sugar
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Life
Plant skin grafts could result in new kinds of vegetables
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Chemistry
Foie gras made without force-feeding thanks to molecular mimicry
Scientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered normally, avoiding the controversial techniques involved in traditional production
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Adding extra protein to ultra-processed foods helps reduce overeating
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Technology
Electrodes made from bread could replace metal conductors
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Mind
Why we may crave dessert even when we are full from dinner
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Physics
The perfect boiled egg takes more than half an hour to cook
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