Two high-school students have engineered a 3D-printed cap that stops ketchup from coming out watery.
This week on Crave, we learn that asteroid strikes on Earth are more common than previously thought, the American Chemical Society explains how and why we get high, and two high school students come up with a way to make your ketchup less watery. All that and more on this week's Crave show.
Two high school students create the ketchup-dispensing invention the world's been waiting for.
A lubricant called LiquiGlide, developed initially at MIT, is the potential savior for all those frustrated by bottles of ketchup, shampoo, lotion, and everything else where there's always something left behind.
Using IR blasts and a vacuum chamber, a new process developed by USDA researchers could save water and lead to better canned tomatoes.
Watch "Last Week Tonight" host John Oliver talk about the impact sugar has on our brains, and how we'd be better off measuring added sugars with circus peanuts.
Burger King Japan takes a trip to the Dark Side by offering an unusual burger stacked with startlingly black cheese. But don't worry, it's all edible.
Burger King offers a free Android smartphone with your chicken fries, but the fine print shows it's business as usual. Crave's Amanda Kooser digs in.
What are NASA's secret recipes for feeding hungry astronauts when they're in orbit? CNET Road Trip 2014 bellied up to the space agency's Food Lab to find out.
Heinz sure has a lot of extra tomato skins kicking around. The condiment company and Ford explore turning those skins into bioplastics.