‘Smart Labels’ of the Future Can Tell Us When to Throw Out Food
No more smell test? Sounds good to us.
You Can Now Get Drunk and Learn How to Make Booze at a 'Gin School'
At the Gin School at Listoke Distillery in County Louth, Ireland, “students” will get a full course load, but first things first: drinking.
This Is Why Durian Smells Absolutely Disgusting
Thanks to a recent study undertaken by the American Chemical Society, we now know that that putrid stench is the result of two very specific things.
Meet the Master Chocolatier Who Is Also a Chemist
Godiva's Thierry Muret stumbled into making chocolate purely by chance after studying industrial chemistry, physics, and molecular-level crystal formation.
‘Brunch’-Flavored Candy Corn Is Terrifying
The makers of candy corn that looks like human teeth is now stepping up the craziness on their flagship Halloween offerings, by crossbreeding them with brunch.
A Chemical in Beer Hops Might Be Used to Fight Cancer
“Beer-inspired compounds” could have a wide range of practical applications, like treating cancers and inflammatory diseases.
Humanely Killed Fish Tastes Better
The meat of rainbow trout that had been killed in high-stress situations spoiled faster than fish that were killed swiftly.
This Fun-Loving Comet Is Spraying Tons of Booze Into Space
NASA says that Comet Lovejoy "really lives up to its name" by emitting the equivalent of 500 bottles of wine a second. Oh yeah, and it might unlock the secrets of the origins of life!
Salt Is a Secret Weapon
Salt, if properly understood and utilized, can be an indispensable tool in a home cook's arsenal. The problem is that most home cooks don't know how to use it properly.
These Cocktails Taste Like an Opera
Tony Conigliaro is the man famous for deconstructing the cocktail into its molecular components, and then building it back up again—like Nietzsche, but tastier. I visited his laboratory to find out what inspires him to make drinks that taste like a...
This Mad Scientist From Japan Has Created Neon-Coloured Udon
Biochemist and self-proclamed "mad scientist" Kurare has created psychedelic udon noodles with fluorescence chemicals like new coccine and riboflavin.
Flavor-Changing Milk Is an Astoundingly Needless Invention
A former chemistry professor has come up with a milk drink that looks like a lava lamp and switches from tasting like plain to chocolate to strawberry. But do we want it?
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