Double Dipping: Doughnuts Laced with Caffeine

Double Dipping: Doughnuts Laced with Caffeine

Still sleepy after your first three double espressos? Try eating your way to wired. Caffeinated doughnuts could be the next new thing in nutriceutical fast-food to hit your drive-through or walk-up breakfast stop.

Each pastry, or bagel if you were to prefer this caffeine-delivery system, would contain a jolt worth one to two cups of coffee, thanks to years of experiments and brainstorms performed by molecular biologist Robert Bohannon.

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Managing editor, Scientific American

Jeanna Bryner is managing editor of Scientific American. Previously she was editor in chief of Live Science and, prior to that, an editor at Scholastic's Science World magazine. Bryner has an English degree from Salisbury University, a master's degree in biogeochemistry and environmental sciences from the University of Maryland and a graduate science journalism degree from New York University. She has worked as a biologist in Florida, where she monitored wetlands and did field surveys for endangered species, including the gorgeous Florida Scrub Jay. She also received an ocean sciences journalism fellowship from the Woods Hole Oceanographic Institution. She is a firm believer that science is for everyone and that just about everything can be viewed through the lens of science.