#food-science

#food-science

Hershey is raising prices on its chocolate products by up to 20% due to sustained high cocoa costs, which remain well above historical averages.

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

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.

Creating a great nut mix is part science, part craftsmanship, with each nut contributing its own unique value and cost to the final blend.

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.

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.

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.

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.

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.

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.

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.

Phloem bundles, often mistaken for something undesirable, are actually the banana's veins, safe to eat and crucial for transporting nutrients.

Darker maple syrups indicate stronger, higher-intensity flavors, while those with golden hues offer a more mild taste.

The acidity of lemon can drastically lower the pH of coffee and ruin its flavor, causing curdling when combined with milk.

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.

"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.

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.

"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."

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.

"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."

"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."