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
Tagged “enzymes”
15 posts
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
"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
You feel so good inside.
Enzymes. Shapes. Entrepreneurship. And why enzymes are like lovers, locks, and keys.
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
Tongue (pro)teases.
Proteases. Heat. Stomach acids. And why pineapples burn our tongues (and when they don’t).
February 2, 2016
Oh say can jui-cy, how much I've aged for you?
Enzymes. Temperature. Aging. And how to roast juicy and tender beef at home.
October 5, 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
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
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
Want to par-tea?
Oxidation. Infusions. Enzymes. 5 things no cafe tells you about drinking tea.
June 14, 2015
You're pretty, but can you be fluffy? Yeast we can!
Enzymes. Fermentation. Carbon dioxide. 5 ways yeast can make donuts fluffier.
June 4, 2015
What the shell is so crab-tivating?
Enzymes. Molting. Economics. And why soft-shell crabs cost more.
June 1, 2015