Be rice to me!
Short grain. Medium grain. Long grain. And what rice grains are used in different foods.
September 19, 2015
The Archive
194 nom-nomena and counting — newest first.
Bath time!
Chocolate. Cheesecake. Chinese soups. And the one secret to cooking all three well.
September 19, 2015
It's iron, man!
Ferromagnetism. Energy efficiency. Safety. And the science of induction stoves visualized.
September 18, 2015
Cooking gold.
Kitchen. Laboratory. Alchemy. And how the path to delicious Eggs Benedict (and more) was paved with gold.
September 12, 2015
The red-hot case of the toaster who provided an alloy-bi for its misconduct.
Conduction. Resistance. Radiation. And how alloys are used in cooking.
September 12, 2015
The Age of Wet-Aging.
Plastics. Transportation. Economics. Three reasons wet-aged beef became the staple at supermarkets.
September 12, 2015
It's not in de-nature to be juicy!
Proteins. pH. Electrical charges. And when acids make marinated meat leathery.
September 5, 2015
Su-shi told us we should stick together.
Bonds. Water. Starch. And the science of sushi's sticky rice.
September 5, 2015
Rare, medium, or well done?
Myoglobin. Denaturation. Meat. And the science behind how you want your steak done.
August 29, 2015
Have you ever tasted light?
UV. Wavelengths. Colors. And why colored glass bottles prevent violation of your wine.
August 29, 2015
“Come on let's twist again, like we did last summer!”
Gears. Levers. Error proofing. And why winged corkscrews are popular.
August 29, 2015
Colors of the vino.
Glass. Metals & Oxides. Periodic Table. And what gives wine bottles and other glass bottles their colors.
August 23, 2015
Knife me and you’ll sulfur the consequences.
Volatile compounds. Enzymes. Soil. And how to stop the tears when cutting onions.
August 23, 2015
Pleased to heat you!
Conduction. Convection. Radiant heat. And the science of heat transfer in cooking.
August 22, 2015
Hot or not?
Temperature. Cooking methods. Conduction. And more about the Maillard reaction.
August 14, 2015
How now, brown cow?
Amino acids. Sugars. Flavors. And the Maillard reaction, explained simply.
August 14, 2015
Not to toot their horn, but beans really are ‘musical fruit’.
Sugars. Bacteria. Large intestine. And why beans cause flatulence (and how to stop it).
August 11, 2015
Whichever way you slice it, its tan just didn’t look good.
Enzymes. Oxidation. Browning. And how to keep cut apples from turning brown.
August 11, 2015
Butter me up baby, I'll be your sweet caramel.
Sugars. Amino acids. Maillard reactions. And why caramelization is part of caramel (and not the other way round).
August 4, 2015
Screwed.
Friction. Force. Pressure. And why corkscrews have worms.
July 31, 2015
Oxygen, you turn me(at) red.
Protein. Oxygen. Colors. And why raw and cooked meats have different colors.
July 31, 2015
What soda can and what soda can't.
Materials. Permeability. Solubility. And how soda cans and plastic bottles affect fizziness and taste.
July 31, 2015
Wagyu might want to meat me (and why you might care).
Enzymes. Microbes. Evaporation. And why dry-aged beef is usually preferred over wet-aged.
July 25, 2015
The glass light-hows.
Materials. Energy bands. Photons. And why glass is transparent.
July 25, 2015