Making the cut.
Collagen content. Gravity. Cuts of meat. And why exercise is good for cooking meats.
January 11, 2017
Brain Food
182 posts
What a marble-ous conductor!
Dough. Heat conductor. Pastry. And why baking often calls for a marble or stainless steel countertop.
January 11, 2017
"Once you meat me, you will be soy turned on."
Umami. Glutamates and nucleotides. DNA and RNA. And why meat and soy sauce go so well together.
January 11, 2017
If I micelle so, you are looking fat and white.
Light scattering. Fats. Micelles. And why whole milk is whiter than fat-free milk (and sweetened condensed milk is yellow).
January 11, 2017
Nose job.
Volatility. Chemoreceptors. Evolution. And how we have always been very nosey.
January 11, 2017
Orange you glad you smell?
Smell and chemoreceptors. Stereoisomers and enantiomers. Noses and brains. And when life gives you lemons, make oranges!
January 11, 2017
I'll huff and I'll puff, and I'll blow up your bags of potato chips with science!
Oxidation. Free radicals. Antioxidants. And the practical science tips that potato chips packaging design offers.
January 11, 2017
A cut above the rest.
Precision. Plastics. Usability. And how a pair of scissors’ design made it a kitchen staple.
January 11, 2017
Pick up artist.
Force. Fulcrum. Design. And how chopsticks give us greater control when we pick up food.
January 11, 2017
Pour some sugar on me... later.
Sugars. Caramelization. Timing. And why sweet sauces are often added at the last moment to dishes like chai tow kway.
January 11, 2017
Have salt will travel.
Sausage. Salsa. Salami. And how salt, food, history and language travelled around the world.
January 11, 2017
The tart and science of sailing.
Portuguese egg tarts. Trade winds. Geography. And the history of a yummy pastry and the world's first global empire.
January 11, 2017
All set for a jelly good time!
Gelatin. Cross-links. Supermolecules. And the science secrets of the wiggle jiggle.
January 11, 2017
Seeing them together, I got all emulsion-al and I screamed.
Emulsions. Fats. Ice crystals. And ice cream holds its ingredients together
January 11, 2017
Single but unavailable.
Carbon and fluorine. Polymers and PTFE. Chemical bonds and energy. And why non-stick pans work so well.
January 11, 2017
So sweet it kills.
Sugar. Water. Micro-organisms. And why sweetened condensed milk does not spoil easily.
January 11, 2017
Soap opera.
Ionic and covalent. Polar and nonpolar. Bonds. And how soap is a great two-timer of water and oil.
January 11, 2017
Soy well-designed.
Angles and shapes. Happiness and psychology. Materials and colors. And why the Kikkoman soy sauce bottle has become so popular.
January 11, 2017
Soup-erb!
Gelatin. Melting. Diplomacy. And how the xiao long bao has them all.
January 11, 2017
Stop in the name of Lenz's Law!
Induction. Magnetic fields. Motion. And a visual look at how Lenz's Law are used in eddy current brakes.
January 11, 2017
Sucrose yet so far.
Hydrogen bonding. Polar molecules. Mutual attraction. And why so much sugar can dissolve in our drinks.
January 11, 2017
Sugar and ice, and everything nice.
Phase change. Solutes and solvents. Sugar and salt. And why freezing point depression is key to making smooth ice cream.
January 11, 2017
I have a sweet tooth but I prefer something NASA sweet.
Space. Sweeteners. Stereoisomers. And the inside story of how discoveries took off.
January 11, 2017
Take my breath away.
Chemistry. Biology. Physics. And how breathalyzers are designed using principles also found in food and cooking.
January 11, 2017