The New Yorker‘s Dana Goodyear is a foodie’s food writer.  She reports on topics you maybe did not know you did not know about; but after, you realize you wanted to know. Her most recent blog post (click the image to the left) describes research asking questions which, in the spirit of science, may leave the non-scientist scratching their head (but read the post to the end to see how the puzzle is put together):

His research often tests the limits of our willingness to eat, and involves experiments like presenting toddlers with Pepperidge Farm shortbread sprinkled with “grasshopper powder” (sugar, flour, green food coloring) and glasses of apple juice stirred by hair combs.