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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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We’re In the Lab-to-Table Era of Food
From cultured meat to ice cream, here’s what you can expect from lab-grown foods The transformation from farm-to-table into lab-to-table…
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Cheap & Expensive Vodka— Any Difference?
Cheap & Expensive Vodka— Any Difference? Or is it all in the marketing? Vodka is a nearly pure mixture of…
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How to Fry the Perfect Egg
Using science to avoid that chewy, rubbery texture We’ve all done it. Been rushed or too impatient to fry an…
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Bleached vs Unbleached Flour— Here’s What You Need To Know
What’s the difference and which should you be baking with? When shopping for flour, many of us grab the bleached…
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A Brief Guide to Flour
All-purpose, whole wheat, bread, cake, pastry, you name it! Flour is the epitome of a multi-use ingredient. It’s the base…
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Unsalted vs Salted Butter: Which to Use?
Unsalted vs Salted Butter: Which to Use? And what’s even the difference? Have you ever been in the middle of…
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Why Does Bread Stale?
Why Does Bread Stale? And how to reverse it The disappointment of devouring a fresh baguette for dinner, dreaming about…
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Ice Cream vs Gelato vs Frozen Yogurt— What’s the Difference?
Not to mention frozen custard, sorbet, and sherbet. Can you imagine a better summer day than relaxing and treating yourself…
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What’s the Difference Between Baking Soda and Baking Powder
Baking Soda and Baking Powder— Are They Different? And do you really need both? How many times have you been…