A one in a million apple has been found on a property in Kingston in southern Tasmania. Half granny smith, half red delicious, it's thought that this mutation is the result of all the mutations that led to the Australian royal red gala, and this particular apple is trying to revert to a couple of its previous versions.

Japanese farmer, Hiroichi Kimura, has perfected growing the heart-shaped watermelon.

I know this is a science blog, but hear me out. I'm not sure what sort of stunt McDonald's is pulling here, but apparently they are removing the world famous Big Mac off their menu. Currently, the Big Mac has a whopping 550 calories and 29g of fat. It's probably the only reason I ever go to McDonald's, so I guess from now on it's going to be the Whopper instead.

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Imagine blending modified palm oil, skim milk powder, cocoa, hazelnuts, and whole lot of sugar – that's how Nutella is technically made.

In fact, Nutella contains 10.4 percent of saturated fat and 58% of processed sugar by weight. A two-tablespoon (37-gram) serving of Nutella contains 200 calories, including 99 calories from 11 grams of fat (3.5 g of which are saturated) and 80 calories from 21 grams of sugar. The spread also contains 15 mg of sodium and 2 g of protein per serving.

You're probably thinking, what if I gather up these ingredients and do it myself, will I have homemade chocolate spread?

Not quite.

Nutella uses modified palm oil rather than regular vegetable oil because it remains solid at room temperature. This modified oil i ...

If you've been fortunate enough to fly on an airplane, you've probably noticed that the food tastes a bit strange. It turns out that it's not actually because of the food itself (even if you are sitting in economy) but the reduced atmospheric pressure on board and the dry nose and mouth we get from flying, says an expert.

And it's $235 a scoop! The ice cream was created by UK company Lick Me I'm Delicious in time for Halloween, and was inspired by glowing jellyfish. It's made using a synthetic, calcium-activated version of the protein that makes jellyfish luminescent, and lights up when you lick it. However, inventor Charlie Harry Francis didn't offer much reassurance on whether the product was safe to eat, writing on his blog: "Well I tried some and I don't seem to be glowing anywhere, so we'll go with a yes for now." ...

We've been genetically modifying crops since the dawn of agriculture.

Lingcods are sometimes found with amazing, edible blue flesh. A bile pigment called biliverdin seems to be the cause, but exactly how it gets into the flesh of the fish remains a mystery.