Cooler weather doesn't always mean warmer foods. Ice cream is often an indulgence that many consumers enjoy year round. Reactions looks at the chemistry involved in making the treat creamy and sweet.
Judann Pollack, deputy editor of Ad Age, joins "CBS This Morning: Saturday" to discuss who is getting in on the craft soda game.
The Chinese drank 11 million liters of Baijui last year, making it the most consumed spirit by volume. After suffering a significant loss in revenue, CEO of China's Sichuan Swellfun Jim Rice is hoping to save the oldest distillery in the world.
Nestle CEO Paul Bulcke says the company might have to dip into its cocoa reserves to offset the impact of Ebola.
In the Pacific Northwest, the salmon are running. They migrate from the ocean into rivers where they eventually spawn on gravel beds. But on the Washougal River near the border of Washington State and Oregon, Ben Tracy found the Salmon are hitching a ride.
Few ingredients come with as much baggage as MSG, otherwise known as monosodium glutamate. In this video, we debunk MSG myths and explain why the scientific consensus is that this flavor enhancer is perfectly safe for most people.
In each of 12 video spots, children are prompted to guess how much sugar they consume, then pull a rope to have the annual average come falling down on them in the form of sugar itself.
You have questions about our food so we’ve asked Grant Imahara to get you the answers. We’ve been serving our food for decades and now we’re giving everyone a behind-the-scenes look at our beef, Chicken McNuggets, McRib, and more.
The Lexicon of Sustainability's Know Your Food is a short film series that introduces consumers to key terms and principles that can help them make more informed decisions about the food they eat. This part of the series focuses on food security and food sovereignty.
In addition to companies cutting calories and serving sizes, Supermarkets can help guide shoppers to easy, healthy meal solutions.
PBS Food ventures north to the land of Cheeseheads to discover exactly what is so special about Wisconsin cheese. What they find is a fascinating mix of strategic farming, homogenized cultures and immigration politics.
John Oliver, host of HBO's "Last Week Tonight," investigates pumpkin spice. Well, he doesn't really investigate. He says things about it, though!
Mead is a drink made by fermenting honey instead of grapes, resulting in a libation that can be either dry or sweet. Correspondent John Blackstone sips and shares its secrets at California meaderies.
Whether it’s a plain cheese, a deep-dish stacked with meats or a thin-crust veggie delight, there’s just something about pizza that makes it delicious. There’s a lot of chemistry that goes into creating the perfect pizza pie, though.
There’s nothing worse than reaching for a cold beer, taking that first sip and realizing your beer’s been skunked. Skunking is a chemical reaction that causes an awful, bitter taste. Reactions explains why beers get skunky and what to do about it.
What is it about cooking bacon that makes it smell so good? The Reactions team puts its nose into everyone's favorite breakfast food. We teamed up with the Compound Interest blog to break down the science of that sweet smell.
Increasingly, consumers are hitting the supermarkets with their smartphones in hand, looking to efficiently pick up the best deal and the best price. To make the most out of the tech-savvy shopper, Apple introduced iBeacon a device to do just that.
When you take a bite of a hot pepper, your body reacts as if your mouth is on fire. This video details the science and history behind spicy foods, giving insights into why some people continue to pay the painful price for a little spice.
The descendants of a woman who they say portrayed Aunt Jemima are suing Quaker Oats for $2 billion over profits they claim the company promised to their great-grandmother.
Hamdi Ulukaya, founder and CEO of Chobani, is giving $2 million to refugees displaced by the terrorist group ISIS.