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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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I thought decanting red wine was a total joke
But, I’m slowly being convinced otherwise Have you ever watched someone decant wine? It’s always struck me as a stunt.…
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Ever wonder why milk is pasteurized and homogenized?
Two words we take for granted In 1938, one food was responsible for 25% of all the foodborne illness in the…
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Who do I blame for that jellied cranberry sauce at Thanksgiving?
One man’s dream to make cranberries trendy It’s always been a mystery to me why cranberry sauce appears on the…
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Coffee is going molecular
One startup plans to brew coffee without the beans How do you order your coffee? Maybe you ask for a…
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6 bizarre brews you’ve never put lips on
So long boring grapes and barley, hello carnivorous plants and bamboo I don’t want to speak for anyone else, but…
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Make your own gin from vodka
My newest hobby during COVID-19 I’ve never quite understood people who love vodka. It’s basically a clear, tasteless liquid with no…
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Why Are Foods Being Genetically Modified?
Here’s five quick examples If you’re one of the people on the fence about genetically modified organisms (GMOs) and genetically…
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What’s that liquid on top of my yogurt?
What’s that liquid on top of my yogurt? And how does it mysteriously appear? I’m sure we’ve all been super excited…
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Stop Buying Pink Salt
It’s a waste of your money Pink Himalayan Salt has invaded much more than our kitchens. In fact, the unique…