#food-science

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#baking
fromSlate Magazine
5 months ago
Miscellaneous

Everyone Thought the "Tunnel of Fudge" Cake Was Lost Forever. But We've Finally Discovered the Secret Ingredient.

fromSlate Magazine
5 months ago
Miscellaneous

Everyone Thought the "Tunnel of Fudge" Cake Was Lost Forever. But We've Finally Discovered the Secret Ingredient.

fromTasting Table
4 days ago

Why Your Coconut Milk Keeps Curdling In Dishes And How To Fix It - Tasting Table

Coconut milk enhances dishes but can curdle if overheated or introduced to acids too quickly.
fromFortune
1 week ago

Hershey's confirms price increases are on the way

Hershey is raising prices on its chocolate products by up to 20% due to sustained high cocoa costs, which remain well above historical averages.
Food & drink
fromTasting Table
1 week ago

The One-Ingredient Trick For Homemade Mayo That Doesn't Separate - Tasting Table

Adding Dijon mustard helps create a stable homemade mayonnaise.
#cooking
fromTasting Table
1 month ago

How Does Soft Serve Ice Cream Get So Smooth? - Tasting Table

Soft serve ice cream's smooth texture results from low fat content and high air incorporation.
fromTasting Table
1 month ago

The Scientific Reason Mozzarella Makes The Perfect Melted Cheese - Tasting Table

Mozzarella's unique meltability comes from its casein matrix and fat content, making it challenging to replicate in dairy-free alternatives.
fromTasting Table
1 month ago

The Fruits To Avoid When Making Homemade Jelly - Tasting Table

Gelatin is a protein that keeps its shape because of its polypeptide chains, which connect to each other in a spring-like formation.
Cocktails
fromBoston Herald
1 month ago

Don't let the season go by without making strawberry shortcake

When strawberries are in season, it is incumbent upon us to make the most of those fleeting weeks. A classic strawberry shortcake is a delightful way to enjoy them.
SF food
fromMail Online
1 month ago

Scientists reveal why you shouldn't use grated cheese in a sandwich

Slicing cheese for sandwiches prevents messiness and enhances the eating experience.
Everyday cooking
fromTasting Table
1 month ago

Does Marshmallow Root Have Anything To Do With The Classic Sweet? - Tasting Table

Modern marshmallows lack the health benefits of original recipes that included marshmallow root.
Gelatin has replaced marshmallow root in manufacturing for ease and efficiency.
fromTasting Table
1 month ago

The Reason Mixed Nuts Are Always So Expensive - Tasting Table

Creating a great nut mix is part science, part craftsmanship, with each nut contributing its own unique value and cost to the final blend.
Silicon Valley food
fromTasting Table
1 month ago

Why Costco Pulled The Plug On Kirkland Signature Mayo Before It Hit Shelves - Tasting Table

Mayonnaise is an emulsion, known for its difficulty to achieve stability. Costco's attempt to launch a Kirkland Signature mayonnaise was halted due to this challenge.
Everyday cooking
Cooking
fromTasting Table
1 month ago

Hard Vs Soft Caramel: What's The Actual Difference? - Tasting Table

Caramel texture varies based on cooking temperature and ingredients, influencing whether it is hard or soft.
fromTasting Table
1 month ago

Why Do So Many Plant-Based Milks Have Sea Salt In Them? - Tasting Table

The addition of salt in plant-based milks enhances flavor by softening bitter notes and highlighting sweeter flavors, making the overall taste more appealing to consumers.
Silicon Valley food
fromTasting Table
1 month ago

Contrary To What You Think, Roasting Pans Are Not Great For Roasting Vegetables - Tasting Table

When the sides of the pan are tall and the veggies are packed in, moisture gets trapped, and the dry heat of the oven becomes a humid sauna.
Cooking
fromEater
1 month ago

The Forgotten History (and Slippery Science) of Canola Oil

Seed oils are one of the... most unhealthy ingredients that we have in foods. [...] They're very very cheap, but they - they are associated with all kinds of very very serious illnesses.
Cannabis
fromTasting Table
1 month ago

Do Gummy Cola Candies Contain Actual Soda? - Tasting Table

Gummy cola candies mimic the flavor of cola without using soda as an ingredient.
fromTasting Table
1 month ago

This Is Why McDonald's Shakes Are So Incredibly Thick - Tasting Table

The thick, creamy McDonald's shakes result from a combination of rich ingredients, thickening agents like cellulose gum, and a unique processing method that incorporates air.
Cocktails
Cooking
fromTasting Table
2 months ago

Here's What Happens When You Microwave A Frozen Pizza (It's Not Pretty) - Tasting Table

Microwaving frozen pizza often results in uneven cooking, leading to soggy crusts and partially frozen toppings.
fromTasting Table
2 months ago

Trader Joe's Customers Can't Handle How Sour This Spring Candy Is - Tasting Table

I got these this morning and these are actually sour. And I've eaten like 5-6 and now my mouth feels like I just ate some sour skittles.
SF food
Science
fromNature
2 months ago

Daily briefing: These award-winning photos show scientists at work

Scientists' fieldwork photos celebrate the dedication and artistry in research, highlighting the calmness amid the chaos.
Debate exists over AI's role in writing scientific papers and its implications for future research.
Advancements in obesity-related cancer research suggest weight-loss drugs could outperform surgery.
Rovelli critiques bad philosophy as a barrier to progress in the field of physics.
fromTasting Table
2 months ago

How Exactly Is Sour Candy Made? - Tasting Table

Sour candies get their taste from acids, predominantly citric acid, and involve a precise heating and molding process.
fromInsideHook
2 months ago

There's a Surprising Way to Make White Rice Healthier

Chilling cooked rice or pasta overnight converts some sugars into resistant starch, improving health benefits.
#pizza
fromMail Online
2 months ago

Scientists reveal best way to ensure none of your eggs crack

Lab experiments at the Massachusetts Institute of Technology show that raw chicken eggs are less likely to crack when dropped side-on than when vertically oriented.
OMG science
Madrid food
fromTasting Table
2 months ago

The Scientific Reason Halloumi Cheese Squeaks - Tasting Table

Halloumi cheese squeaks due to strong calcium and casein interactions, creating friction when bitten.
fromTasting Table
2 months ago

Here's What Those Black Squiggles In Your Banana Bread Are - Tasting Table

Phloem bundles, often mistaken for something undesirable, are actually the banana's veins, safe to eat and crucial for transporting nutrients.
Everyday cooking
Madrid food
fromTasting Table
2 months ago

Roma Vs Plum Tomatoes: What's The Difference? - Tasting Table

Romas are a variety of plum tomatoes, which include multiple types, each suitable for different culinary applications.
fromTasting Table
2 months ago

Not All Maple Syrups Taste The Same. Here's Why - Tasting Table

Darker maple syrups indicate stronger, higher-intensity flavors, while those with golden hues offer a more mild taste.
Toronto Maple Leafs
#cooking-tips
Everyday cooking
fromTasting Table
4 months ago

Make Restaurant-Quality Mac And Cheese Sauce With One Unlikely Ingredient - Tasting Table

Adding Alka-Seltzer to mac and cheese can prevent curdling and create a smoother, creamier cheese sauce.
Miscellaneous
fromTasting Table
5 months ago

The Science Behind Why Microwaving Fries Always Leads To Soggy Results - Tasting Table

Reheating French fries in a microwave leads to sogginess due to steam retention; use alternative methods for better crispiness.
Everyday cooking
fromTasting Table
8 months ago

Vinegar Can Solve One Of Your Most Annoying Rice Problems - Tasting Table

Vinegar can effectively prevent gummy rice by inhibiting starch binding, ensuring a fluffy texture during cooking.
Everyday cooking
fromTasting Table
4 months ago

Make Restaurant-Quality Mac And Cheese Sauce With One Unlikely Ingredient - Tasting Table

Adding Alka-Seltzer to mac and cheese can prevent curdling and create a smoother, creamier cheese sauce.
fromTasting Table
2 months ago

The Protein Mistake That's Holding Your Sandwich Back - Tasting Table

Heating up proteins enhances sandwiches with better flavor and moisture, setting them apart from cold, assembled versions.
fromArs Technica
3 months ago

Physics of the perfect cacio e pepe sauce

Using corn starch separately improves the texture of cacio e pepe sauce compared to relying on pasta water.
fromTasting Table
3 months ago

Do Not Put This Common Drink Flavor In Your Coffee - Tasting Table

The acidity of lemon can drastically lower the pH of coffee and ruin its flavor, causing curdling when combined with milk.
Coffee
fromTasting Table
3 months ago

Why Your Store-Bought Yogurt Is So Watery, And The Best Way To Fix It - Tasting Table

Whey separation in yogurt, known as syneresis, is harmless and common across various gelled foods.
fromEngadget
3 months ago

Researchers who made miso in space say it tastes good, but different

Fermenting foods in space is possible; miso made on the ISS has distinct flavors due to its unique environmental conditions.
OMG science
fromNature
3 months ago

From bench to bread: how science can enhance your hobbies

Chantle Swichkow combines her scientific background with home fermentation, evolving her hobby into a serious exploration of yeast and metabolic genetics.
fromTasting Table
3 months ago

The Reason Soup Always Tastes Better The Next Day - Tasting Table

Potatoes and other absorbent veggies have a chance to soak up that flavorful broth, while spices and seasonings can permeate the toothy ingredients more fully.
Everyday cooking
fromTasting Table
3 months ago

Alex Guarnaschelli's Favorite Midnight Snack Is Actually A Full Entree - Tasting Table

"Polite answer: uh ... ice water!! Real answer: cold spaghetti and meatballs." This playful remark from Chef Alex Guarnaschelli reveals her preference for comfort foods, especially late at night.
Food & drink
fromTasting Table
3 months ago

The Reason Behind Alton Brown's Passion For Science-Based Cooking - Tasting Table

I think it's because I'm not a naturally good cook. I can't walk into a kitchen and just make things happen. I need to know what's going on.
Everyday cooking
#foie-gras
fromThe Local France
4 months ago
LA food

Faux gras? Scientists craft 'more ethical' version of French delicacy

Scientists created a more ethical foie gras alternative that maintains taste and texture without force-feeding animals.
fromwww.nytimes.com
4 months ago
SF food

Foie Gras That Skips the Force-Feeding Is Developed by Physicists

Dr. Thomas Vilgis seeks to create foie gras without the unethical practice of force-feeding animals.
LA food
fromThe Local France
4 months ago

Faux gras? Scientists craft 'more ethical' version of French delicacy

Scientists created a more ethical foie gras alternative that maintains taste and texture without force-feeding animals.
SF food
fromwww.nytimes.com
4 months ago

Foie Gras That Skips the Force-Feeding Is Developed by Physicists

Dr. Thomas Vilgis seeks to create foie gras without the unethical practice of force-feeding animals.
fromwww.theguardian.com
4 months ago

Rachel Roddy's recipe for pasta with peas, cream, lemon and cheese | A kitchen in Rome

Peas freeze better than larger vegetables due to their small size and structure, resulting in firmer texture when cooked.
NYC food
fromTasting Table
4 months ago

Will Pizza Dough Rise In The Fridge? - Tasting Table

Pizza dough can rise in the refrigerator, but slower due to cold temperatures.
Older dough is preferable for better digestibility and texture when making pizza.
fromTasting Table
4 months ago

The Myth You Can Ignore About Baking Muffins In A Half-Empty Pan - Tasting Table

The myth of adding water to empty muffin cups is unfounded; it can negatively impact muffin texture and doesn't prevent warping.
Everyday cooking
fromTasting Table
4 months ago

Alton Brown's Secret Weapon For Unbeatable Pasta Sauce Is Not What You'd Expect - Tasting Table

Beef jerky can elevate pasta sauce when rehydrated and added to the mix.
Celebrity chef Alton Brown champions retro pantry ingredients like jerky for an enhanced flavor profile.
OMG science
fromTasting Table
4 months ago

How Thunderstorms Caused Milk To Spoil Until The 19th Century - Tasting Table

Thunderstorms can spoil milk due to bacteria thriving in their warm and wet conditions, as historically noted by dairy workers.
NYC food
fromTasting Table
5 months ago

Why Do Bagels Have Holes? The 14th Century Trend That Stuck Around - Tasting Table

Bagels have holes for practical baking benefits and historical symbolism.
fromTasting Table
5 months ago

The Ingredient We Didn't Expect To Find In Kirkland Signature Microwave Popcorn - Tasting Table

Kirkland Signature microwave popcorn includes rosemary extract for enhanced flavor and extended freshness.
fromTasting Table
5 months ago

The Cooking Method KFC Uses For Its Extra Crispy Chicken - Tasting Table

"The formula involves double breading the meat by hand and then open frying it. This process allows for an iconic extra-crispy crunch while keeping the meat moist."
Cooking
fromTasting Table
5 months ago

Please Don't Throw Pasta At The Wall - It Won't Tell You If It's Done - Tasting Table

Pasta will stick whether it's perfectly cooked or undercooked, as its starches take on water, which creates a sticky moisture that binds it to surfaces.
Cooking
fromTasting Table
6 months ago

Why Olive Oil Turns Bitter When Blended (And How To Avoid It) - Tasting Table

Blending extra virgin olive oil can cause a bitter taste due to the release of polyphenols during emulsification.
fromTasting Table
7 months ago

The One Mistake That Can Ruin Your Homemade Buttermilk Ice Cream - Tasting Table

"Similar to yogurt, buttermilk can be a great ingredient in an ice cream base because it has a lot of its proteins and nutrients condensed. The tricky part with buttermilk is that the high-acidity can start to denature (curdle) the other dairy components in the recipe."
Miscellaneous
fromTasting Table
7 months ago

The Soup Thickening Trick All Bread Lovers Should Know About - Tasting Table

"Sourdough discard can be functionally used like a roux or cornstarch slurry with the added benefit of greater nutritional value. Its creamy texture makes it ideal for soups."
Cooking
Cooking
fromTasting Table
7 months ago

The Secret Weapon You Need To Combat Dry, Crumbly Gluten-Free Cakes - Tasting Table

Xanthan gum is essential in gluten-free baking to maintain moisture and structure, effectively replacing gluten's role in traditional cakes.
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