#food-science

#food-science

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.

Even though some brands nail that classic cola taste, they don't actually contain soda as an ingredient.

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.

The layers of cold pizza remain separated, preserving the texture between the crisp crust and soft toppings, while the cheese firms up as it cools.

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.

However, it will be better coated if the milk is poured on. Timing is key, he said. 'Of course, it depends what the cereal is.'

"A true Italian grandmother or a skilled home chef from Rome would never need a scientific recipe for cacio e pepe, relying instead on instinct and years of experience."

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

When the world shut down, it was like, I don't know what to do with myself; I ended up throwing all of my experimental angst into a sourdough starter.

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.

"Potato chips with ridges are scientifically better for dipping, making them the ideal choice for chocolate covering due to their sturdiness and groove structure."