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Duncan Grapefruits & Chemistry Court
What We're Reading

Duncan Grapefruits & Chemistry Court

The Duncan grapefruit has been described as “the finest, sweetest grapefruit” in the world, but after 187 years as the reigning  of the American breakfast, the grapefruit inexplicably disappeared from grocery shelves. After only a few decades, it seems like the Duncan is making a comeback in Maitland, Florida. Over in the courtrooms, a conflict over … Continue reading

Mind Control & Alternative Burgers
What We're Reading

Mind Control & Alternative Burgers

“Given humankind’s long history of struggling to find food, it makes sense that people are highly motivated to hunt it down, and that we experience intense pleasure when we finally eat it.” According to Lauri Nummenmaa, a neuroscientist at Aalto University in Finland, this evolutionary drive to secure food could also mean that fatty foods affect … Continue reading

Chili Pepper Travels & Turmeric Medicinal Chemistry
What We're Reading

Chili Pepper Travels & Turmeric Medicinal Chemistry

How obsessed with spicy are you? Ecologist Joshua Tewksbury from the University of Washington is willing to travel thousands of miles to Amboró National Park in central Bolivia just to answer one burning question: Why are chilies spicy? For those who prefer a different kind of spicy, a study in the Journal of Medicinal Chemistry can shed light … Continue reading

Citrus Suprême
DIY Kitchen Science

Citrus Suprême

“Suprême” refers to the classic culinary technique of removing the flesh of citrus from the pith, or the white spongy layer in between citrus segments composed mainly of pectin and cellulose. Removing the pith, which is characterized by a distinctly bitter flavor, enhances the perceived sweetness in citrus fruit [1]. Though “suprême” may sound like … Continue reading