Blowing up the bags of potato chips was no oxidant.
Nitrogen. Oils and fats. Oxidation. And why the bags are designed to be so puffy with inert gas.
January 11, 2017
16 posts
Nitrogen. Oils and fats. Oxidation. And why the bags are designed to be so puffy with inert gas.
January 11, 2017
People. Flash frying. Tempura. And how the history of instant noodles is a lesson in design principles.
January 11, 2017
Buildings. Pans. Woks. And what no one tells you about the link between cooking and architecture.
January 11, 2017
Oxidation. Free radicals. Antioxidants. And the practical science tips that potato chips packaging design offers.
January 11, 2017
Precision. Plastics. Usability. And how a pair of scissors’ design made it a kitchen staple.
January 11, 2017
Force. Fulcrum. Design. And how chopsticks give us greater control when we pick up food.
January 11, 2017
Angles and shapes. Happiness and psychology. Materials and colors. And why the Kikkoman soy sauce bottle has become so popular.
January 11, 2017
Chemistry. Biology. Physics. And how breathalyzers are designed using principles also found in food and cooking.
January 11, 2017
Size. Materials. Thickness. And why the design of the spatula flips food so well.
January 10, 2017
Gentle curves. Hot Conductors. Design and culture. And how history of rice cookers has good karma.
February 2, 2016
Levers. Versatility. Design. And how physics and culture meld into one in a pair of chopsticks.
February 1, 2016
Boiling water. Induction cooking. Product design. And how one company hopes to help us waste less energy.
October 29, 2015
Absorption. Evaporation. Latent heat. And why the rice cooker has a lid.
October 12, 2015
Gears. Levers. Error proofing. And why winged corkscrews are popular.
August 29, 2015
Conductors. Voltage. Temperature gradients. And how design prevents accidents in a toaster.
July 18, 2015
Levers. Conduction. Hygiene. And why tongs can be gentler than hands.
April 14, 2015