Allie Wilkinson

Allie Wilkinson is a freelance science writer. She has a bachelor’s degree in environmental studies from Eckerd College and a master’s degree in journalism from Hofstra University. Her work has appeared in The New York Times, National Geographic, Popular Science, Scientific American, and elsewhere. She’s also an award-winning baker and freelance cheesemonger.

All Stories by Allie Wilkinson

  1. Microbes

    Bacteria give some cheeses their distinct flavors

    Linking types of bacteria to specific flavors could help cheesemakers tweak their products — or even develop new cheese flavor.

  2. Computing

    Computers mine online reviews for signs of food poisoning

    Health officials are getting help in identifying restaurant goers who got food poisoning by teaching computers to scout social-media posts for signs of illness.

  3. Psychology

    Analyze This: The power in being understanding of your flaws

    Expecting nothing but perfection from yourself can lead to depression. Forgiving yourself after mistakes can lower your risk of feeling bad, a new study finds.

  4. Climate

    Analyze This: Climate change could make food less healthy

    Levels of important nutrients are lower in crops exposed to high levels of carbon dioxide, a greenhouse gas. How high? Try levels expected to be typical 30 years from now.

  5. Tech

    In bobsledding, what the toes do can affect who gets the gold

    South Korean scientists have been developing shoes that could give their national bobsled team an advantage at the Olympics.

  6. Animals

    Analyze This: Electric eels’ zaps are more powerful than a TASER

    Shocking! A biologist reached his hand into a fish tank and let an electric eel zap him. It let him measure precisely how strong a current it could unleash to defend itself.

  7. Health & Medicine

    Analyze This: Flu vaccine’s protection varies

    Getting a flu shot every year is an important way to protect yourself and those around you — even if the vaccine isn’t 100 percent effective.