How are marshmallows made and why do they have so much sugar? Take a look at the food chemistry behind these tasty treats!
Experiment in Sugar Reduction: Marshmallow Chemistry
Chocolate Chunk Cheesecake Cookies
The perfect combination of tangy and sweet. These treats combine the best of both worlds: cookie and cake.
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.
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. […]
Melts in your mouth, not your hand! But, why?
Halloween is right around the corner and what better way to get prepared than with a little candy science! M&M’s have always been one of my favorite candies. Let’s take a look into the magic behind the chocolate. Why do M&M’s melt in your mouth but not your hand? The answer is actually a lot simpler […]
Low Calorie Ice Cream – too good to be true?
Formulating food products with reduced fat is a challenge! Fat contributes smooth texture and flavor, especially in a product like ice cream. Can low calorie products really compete?