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Tags Food science

Tag: Food science

What’s the difference between sugar, other natural sweeteners and artificial sweeteners?...

Kristine Nolin, University of Richmond A quick walk down the drink aisle of any corner store reveals the incredible ingenuity of food scientists in search...

Why do frozen turkeys explode when deep-fried?

Kristine Nolin, University of Richmond Deep-frying a turkey is a great way to get a delicious, moist meal for...

‘Freezer burn’ is a serious problem – preventing ice recrystallization may...

Tong (Toni) Wang, University of Tennessee Open the freezer door and there, way in the back, may be an...

Why does Swiss cheese have holes?

Stephanie Clark, Iowa State University Curious Kids is a series for children of all ages. If you have a question you’d like an expert to...

Curious Kids: Why does pizza taste so good?

Jeffrey Miller, Colorado State University Curious Kids is a series for children of all ages. If you have a question you’d like an expert to...

The perfect cup of coffee boils down to four factors

By Don Brushett Welcome to the second instalment in our series Chemistry of Coffee, where we unravel the delicious secrets of one of the most...

Why most food labels are wrong about calories

By Richard Wrangham, Harvard University and Rachel Carmody, Harvard University Looks so official and definitive…. FDA Food labels seem to provide all the information a thoughtful consumer...

Warming, decanting and swirling: do they make wine taste better?

By Alex Russell, University of Sydney Do you inspect the appearance of a wine before swirling it around the glass (holding the stem, naturally)? Inhale...

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Porn use is up, thanks to the pandemic

Joshua B. Grubbs, Bowling Green State University Across the globe, the coronavirus pandemic is affecting almost all aspects of daily life. Travel is down; jobless...