Allie Wilkinson on Muck Rack

Allie Wilkinson

Washington, D.C.
As seen in: The New York Times, Forbes, Nature, The Independent (UK), The Washington Post, Yahoo News, National Geographic, WIRED Magazine, Ars Technica, Scientific American and
Covers:  environmental health, ecology, science policy, conservation, environmental science, women in stem, technology, marine science, endangered species, climate change, scientific discoveries
Freelance science journalist. Formerly at @sciencenews. Award-winning baker.

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Allie Wilkinson’s Journalist Portfolio

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Demand for Bananas Puts Costa Rica's Caimans at Risk

Demand for Bananas Puts Costa Rica's Caimans at Risk

Bananas are big business for Costa Rica, bringing in hundreds of millions of dollars each year. But the brigh…

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Mobile Robotic Lab Will Track Ocean Toxins

Mobile Robotic Lab Will Track Ocean Toxins

Harmful algal blooms can turn normal-looking shellfish into toxic payloads that, if eaten, can cause symptoms…

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Scientists create a "Dow Jones" for ocean health

Scientists create a "Dow Jones" for ocean health

Health can be assessed in many different ways-temperature, blood pressure, pulse, and respiratory rate are al…

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Certain coral species may be better adapted to deal with ocean acidification

Certain coral species may be better adapted to deal with ocean acidification

Corals may be better able to cope with ocean acidification than previously believed, according to new researc…

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Seeing red on eBay has buyers spending more green

Seeing red on eBay has buyers spending more green

Red-it's the color of arousal, aggression, and...higher eBay bids? According to a new study published in the …

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Scientists take a bird's eye view to prevent bird-aircraft collisions

Scientists take a bird's eye view to prevent bird-aircraft collisions

The audio recordings are stark. "Birds," the captain remarked. Thump. Thud. Then a shuddering sound was heard…

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Articles

Bacteria give some cheeses their distinct flavors

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By Allie Wilkinson, Nikk Ogasa Verified
| Science News Explores Verified
People have been making cheese for millennia. Worldwide, there are more than 1,000 varieties of cheese. Each has a characteristic flavor. Parmesan tastes fruity or nutty. Cheddar is buttery. Brie and Camembert are a bit musty. But what exactly gives each cheese its particular flavor? That’s been a bit of a mystery. Now, scientists have pinned down specific types of bacteria that produce some of cheese’s flavor compounds. Morio Ishikawa is a food microbiologist.
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Meet some of the microbes that give cheeses flavor

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By Allie Wilkinson
| NewsBreak
Three types of fungi that cause serious lung infections and were once thought to be confined to certain regions of the United States are now widespread. In 1955, Histoplasma fungi grew mainly in Midwest soil and in parts of the East and South, and that’s where histoplasmosis infections mainly occurred.
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Meet some of the microbes that give cheeses flavor Original

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By Allie Wilkinson, Sid Perkins
| Science News Verified
Cheese making has been around for thousands of years, and there are now more than 1,000 varieties of cheese worldwide. But what exactly makes some cheeses like Parmesan taste fruity and others, such as Brie and Camembert, taste musty has remained a bit of a mystery. Now, scientists have pinned down the specific types of bacteria that produce these flavor compounds.
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