#food-science

#food-science

A big part of Chick-fil-A's massive success is just how much flavor it squeezes into a simple fried chicken sandwich. Normally, an essential part of any fried chicken recipe is the oil it's cooked in. Like KFC, the chain uses a secret blend of spices to give its chicken that special Chick-fil-A taste, and it's also known for using higher-quality chicken and a pressure cooker that helps keep the breasts extra juicy.

In 1969, Kraft launched a dessert that looked like a magic trick: one packet of powder, three distinct layers. Called Jell-O 1-2-3, it promised three tantalizing textures - mousse, custard, and jelly - all separating neatly in the fridge without any extra tricky technique or work. The result was a parfait-like tower of pastels which would be spongy on top, creamy in the middle, and wobbly at the base. For a culture already leaning hard into convenience, it was a giant leap for mankind.

There's a little kitchen trick that looks like a magic act: You take something already silky and spoonable, whisk it briefly, and it becomes a cloud with staying power. At first glance, you might expect it to behave exactly like the familiar, feather-light whipped cream that melts away if left too long. The texture is different - a touch denser, a little tangier - and that difference is the clue that something useful (and pleasantly stubborn) is happening under the whisk.

This simple step, recommended by Marissa Stevens of Pinch and Swirl and shared in a recent interview with our sister site The Takeout, does more than just pre-cook the surface. It begins tightening the skin, draws out surface moisture, and primes the pork for the kind of high-heat blast that leads to the crunch you crave. What makes this trick especially useful for home cooks is that it mimics the results of restaurant techniques without needing special tools.

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.

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.

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.

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.