#food-science
#food-science

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.

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

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

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.

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

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

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

Do Gummy Cola Candies Contain Actual Soda? - Tasting Table

Gummy cola candies mimic the flavor of cola without using soda as an ingredient.

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

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.

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

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.

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

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.

Why Cold Pizza Tastes So Delicious, According To Science - Tasting Table

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.

NYC food

OMG science

fromMail Online

Scientists reveal best way to ensure none of your eggs crack

Eggs should be packaged lying sideways rather than upright to reduce cracking risk.

Madrid food

The Scientific Reason Halloumi Cheese Squeaks - Tasting Table

Halloumi cheese squeaks due to strong calcium and casein interactions, creating friction when bitten.

Food & drink

fromMail Online

Milk before or after cereal? Scientists finally settle age-old debate

Breakfast cereal preparation sparks debate on whether to add cereal or milk first.

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

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.

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

How The Chicken You Use Can Have A Huge Effect On Browning - Tasting Table

Cooking

Is It Safe To Eat Hard Boiled Eggs With A Green Ring? - Tasting Table

Everyday cooking

How The Chicken You Use Can Have A Huge Effect On Browning - Tasting Table

Cooking

Is It Safe To Eat Hard Boiled Eggs With A Green Ring? - Tasting Table

more#cooking-tips

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.

Silicon Valley food

What Cut Of Pork McDonald's Uses For Its McRib Sandwich - Tasting Table

The McRib is comprised of pork shoulder and has gained a dedicated fanbase since its introduction in 1981.

fromArs Technica

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.

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

Everyday cooking

fromwww.theguardian.com

Can you crack it? Science reveals the best way to peel a boiled egg | Polly Burey

Older eggs are easier to peel due to higher pH and larger air cell size.