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.
How Fermentation Makes Food Delicious
The Unlikely Physics of Ketchup: An Introduction to Non-Newtonian Fluids
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.
The Complicated Science, History, and Psychology of Food Colorants
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.
Food Chemistry of Nitrates, Nitrites, and Cured Meat
Red meat and processed meats have been implicated as cancer causing, dangerous ingredients. What’s the real story? Should you stop eating bacon?
Sweet Science of Madeleines
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.
All About The Friendly Bacteria in Your Gut and Probiotics
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?
The Scientist’s Guide to Donuts
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.
Are Boxed Cake Mixes Foolproof?
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. […]
The Future of Food is 3D
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?
Don’t Forget about Food & Farmers
This week I featured an article on different careers available to those interested in earning a Food Science degree. And while this may be helpful to those specifically interested in food, I wanted to share a timely article that explains why we should all care about the science of food. It highlights different career paths, challenges facing the industry, and the rising health issues related to diet.