How are marshmallows made and why do they have so much sugar? Take a look at the food chemistry behind these tasty treats!
Fermentation has been used to preserve food for ages. It also allows us to create unique flavors and textures. Learn about the microorganisms and chemistry that make it possible.
Ketchup doesn’t play by the rules. Physics is all around us, even in our food. Learn about viscosity, fluid flow, and why it’s important in foods.
We love foods that are colorful and vibrant. But as consumers continue to demand natural ingredients, how will this change food as we know it? A look at where we’ve been and where we’re going.
Red meat and processed meats have been implicated as cancer causing, dangerous ingredients. What’s the real story? Should you stop eating bacon?
Madeleines are as iconic as the Eiffel Tower in France. But don’t let these delicate tea cakes fool you, they’re deceptively difficult to master. By understanding the basic techniques of baking, you’ll be chowing down in no time.
Your gut plays a bigger role in your health than you may realize. Eating healthy is a key part of building the ever-important micriobiome. But what role do probiotics play and do they really work?
Donuts are an iconic breakfast food in America, but many of us probably haven’t made them in our homes. I experiment with different types of donuts and different cooking methods to find out what makes the best homemade donut.
Do Betty Crocker and Duncan Hines account for human error? I’ve often wondered if one could truly mess up a boxed cake mix. Baking is much more of a science than cooking, and your technique really matters (just ask my boyfriend, he’s slowly learning 🙂 ) So I decided to put it to the test. […]
You’re probably familiar with 3-D printing. If you’re like me, you think of plastics and engineering. However, did you know that scientists are working on creating 3-D printers for food?! Sounds pretty cool, right? But why do we need this new technology?