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Real Answers To Your Food Questions
Food chemistry, food investigations, fermentation, food history and the everyday things you probably wondered about but never looked up — explained by a food scientist, minus the jargon.
Latest Posts
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Can Pregnant Women Eat Deli Meat?
Quick Summary: Pregnant women should avoid eating deli meats unless they are heated to an internal temperature of 165°F to…
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Why Denmark Banned the World’s Spiciest Korean Noodles
The Danes can’t take the heat and have banned three types of Korean spicy noodles for being too spicy. Samyang…
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Why is McDonald’s Coke Better?
Why in the world does McDonald’s tap coke taste better than any other Coke. And it’s not just in your…
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Plant-Based Butter Is Margarine With Better Marketing
Is plant-based butter really butter? Uncover the truth about margarine and its comeback. Learn about nutrition, history, and the legal…
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Why Does Tomato Juice Taste Better on an Airplane?
Tomato juice is one of the most popular drinks served by flight attendants, yet how often do you see someone…
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How to drink Champagne according to Science
Here’s exactly what you’re doing wrong (or right) I studied ice cream for my PhD, which I thought was pretty…
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You like the pain of sparkling water!
A look into the tingle and sting of bubbly beverages Do you have a dog? If you do, try this…
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5 Things You Have Totally Wrong About Taste
Starting with the fact that those bumps on your tongue aren’t taste buds Some of my favorite lectures to give…
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Do the Dates Printed on Food Actually Mean Anything?
you’re wasting more food than you need to You know what dates I’m talking about, right? The best by, use…