Reading the plethora of fun food news each week is just one of the perks of editing Food Dive. From the science behind the perfect cookie to a new robotic bee, below are the most delicious reads from the past five days.
The perfect cookie
While we had thought this only existed in the land of everlasting rainbows, Time has divulged the science behind baking the perfect cookie, whether your preference is for something crispy, chewy, or cakey.
Float like a butterfly, sting like a RoboBee
Scientists from Harvard say they have found an answer to the worldwide bee crisis: Robot bees. So if it looks like a bee and sounds like a bee, does it still sting like a bee?
The best cheese for the pie
We were all thinking it, and now science has finally proved it: Mozzarella is the best cheese for creating that ooey gooey pizza pie.
It’s prime chili grinding season
Eater LA took a look inside the Los Angeles Sriracha factory that has stirred some controversy this past year over odor complaints.
Cut a nut some slack
Almonds have been encountering a slew of criticism these days, first with Mother Jones slinging the phrase “ignorant hipsters” at anyone who prefers the nutty milk over its dairy counterpart. Now, The Atlantic has joined in, citing many articles outlining the negative environmental impacts of almond growing.