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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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Rice Milk vs Cow’s Milk
There’s a clear winner here Alright, the number of plant-based milks is clearly getting out of control. There’s so many…
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What’s the Point of Creaming Butter with Sugar?
The science behind this common baking step If you’re a baker, even an amateur one at that, I’m sure you’re…
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Here’s why you should splurge on cultured butter
Cultured vs. uncultured butter — what’s the real difference? If you’re like me and live in the U.S., you probably…
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The 5 Basic Tastes Helped Humankind Survive
Here’s how sweet, sour, salty, bitter, and umami guided early humans and still impact us today Let me start with…
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Here’s My Problem With “Ancient Grains”
From the perspective of a carbohydrate-loving food scientist As a food scientist, there are certain words on food labels that…
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Olives—You Either Love Them or Hate Them
But do you know how these little fermented fruits are made? If you think the olives you buy in the…
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Is there really wood pulp and sawdust in your Parmesan cheese?
A food scientist explains the origins of these headlines A handful of cheese companies have found themselves the subject of…
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Is oat milk really milk made for humans?
How oat milk stacks up to cow’s milk If you watched the Super Bowl, I doubt you’ve been able to…
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Dark meat tastes better than white — here’s why
It all comes down to biology Have you ever been in an argument where it’s clear you’re wrong, but you…