Take my breath away.
Chemistry. Biology. Physics. And how breathalyzers are designed using principles also found in food and cooking.
January 11, 2017
The Archive
194 nom-nomena and counting — newest first.
Wanna gas which beers have balls?
Nitrogen and CO2. Pressure and solubility. Nucleation and bubbles. And why some beer cans have a beer can widget in them.
January 11, 2017
How the West came from behind to ketchup with the East.
Trade. History. Language. And how the word "ketchup" spread from Asia to the West (really!).
January 11, 2017
The whole tooth and nothing but the tooth about fluorine.
Fluoride. Ions. Electronic configuration. And how water and toothpaste can protect our teeth from decay.
January 11, 2017
“Yes it’s true, yes it’s true, I’m so happy to be stuck with you.”
Chemical bonds. Metals. Proteins. And how to keep meat from sticking to the pan.
January 11, 2017
Come by and sashimi sometime before I go under the knife?
Area. Force. Pressure. And the sharp secrets of the yanagi-ba.
January 10, 2017
Hello.
Alcohol. Brain. Neurotransmitters. And why we make bad decisions when we drink.
January 10, 2017
Making the cut.
Cell walls. Enzymes and amino acids. Knife skills. And how to cut our food to get the flavors just right.
January 10, 2017
Slice slice baby!
Covalent bonds. Intermolecular forces. Organic matter. And why food slices easily.
January 10, 2017
The spatula flipped when it was told it had a big head.
Size. Materials. Thickness. And why the design of the spatula flips food so well.
January 10, 2017
Are we stew talking about science?
Hygroscopic substance. Capillary action. Amorphous state. And how gelatin makes meat juicy and tender.
January 10, 2017
"You smell heavenly, but I can't be with you."
Sulphur. Enzymes. Liver. And the science behind the advice not to mix alcohol and durians.
February 2, 2016
Burnt bottoms.
Culture. Crunchy. Caramelization. And why sometimes burnt rice makes the best rice dishes.
February 2, 2016
Surely, caramelization can't be the onion one for you?
Sucrose. Proteins. Heat. And what no one tells you about caramelized vegetables and fruits.
February 2, 2016
Dopamine me saying this, but I really like you.
Alcohol. Dopamine and Endorphins. Reward pathway. And how alcohol makes our brain want and like it.
February 2, 2016
You feel so good inside.
Enzymes. Shapes. Entrepreneurship. And why enzymes are like lovers, locks, and keys.
February 2, 2016
Get in the zone at wok.
Shape. Cooking zones. Stir frying. And why the chef and food can withstand the wok's high heat.
February 2, 2016
Getting fat? No wonder you are not as strong.
Cross-links. Protein. Butter. And how to make fluffier omelettes.
February 2, 2016
“And I can't wait to see, what my buddies all think of me. Just imagine how much cooler I'll be in simmer!”
Temperature. Conduction. Convection. And why we might want to simmer our chicken and vegetables.
February 2, 2016
Keep kale and carrot on.
Phytochemicals. Microbiology. Immunity. And why vegetable self-defence means spicy vegetable recipes are less common.
February 2, 2016
Love meat tender, love meat sweet.
Collagen. Enzymes. Proteins. And how the bromelain in pineapples tenderizes meat.
February 2, 2016
Making a strong caseins for milk.
Calcium and protein. Digestive enzymes. Stomach absorption. And why milk is great for babies and bodybuilders alike.
February 2, 2016
Okama Sutra.
Gentle curves. Hot Conductors. Design and culture. And how history of rice cookers has good karma.
February 2, 2016
It's my pressure to keep you cold.
Pressure. Temperature. Boiling points. And how the refrigerator goes full throttle.
February 2, 2016