Whether it is adding chili flakes to top off your pizza, Tabasco to your omelet, chili oil to your ramen, there’s no doubt adding these condiments can add flavor intensity to all our dishes. Interestingly, the burning sensation is actually not a taste, since the sensation does not arise from taste buds. Capsaicin stimulates nerves … Continue reading
Guest post by Nessa Riazi Photo credit: Coffeechemistry.com Discovered in Ethiopia around 850 AD [1], coffee has continued to excite the tastebuds of its many admirers. Sneaking its way into tiramisu, ice creams, and meat marinades, this brewed beverage contributes a complex array of flavors to modern-day gastronomy. What is the science behind coffee’s alluring … Continue reading
With origins in China dating back to over 4,000 years ago, green tea stands as the world’s oldest plant-based drink. It may very well also be the most chemically complex. With over 600 identified aroma compounds, the actual flavor of your cup of green tea depends on where the tea leaves (Camellia sinensis) were grown, … Continue reading
While traditional oranges are available at your local supermarket all year long, the best time to enjoy the juicy, crimson flesh of blood oranges is during these winter months. So while you venture out for some delicious blood oranges, consider these fascinating tidbits. How do they get their characteristic color? How are they different from … Continue reading
Cranberries are harvested in late autumn, just in time to celebrate the holidays. Whether you prefer to enjoy cranberries in a jam, as a sauce from the can, juiced, dried, or fresh, there’s no denying that cranberries are festive. They’re tart, dark red, and pair really well with a turkey dinner (according to science). Continue reading
Nutmeg is a key note in October comfort favorites such as pumpkin spice lattes and spiced bread. The spice is warm, sweet, and spicy, perfect for the gradually colder days of autumn. Take a closer look at nutmeg, however, and you might find a disquieting surprise. Are you prepared to take a whiff of nutmeg … Continue reading
About the author: Catherine Hu received her B.S. in Psychobiology at UCLA. When she is not writing about food science, she enjoys exploring the city and can often be found enduring long wait times to try new mouthwatering dishes. Read more by Catherine Hu Continue reading
Summer would be incomplete without carnivals and bright, fleecy, sugary cotton candy. For a snack that’s nothing but sugar and air, there’s a surprising amount of physics and chemistry involved. Below are seven science-heavy facts about this feathery-light confection. Editor’s note: The original post stated that 1 ounce of cotton candy is 0.105 kilocalories, when in … Continue reading
If you’re itching for a tropical getaway, enjoying a coconut snack could help conjure up images of cool sand, blue waters, and swaying palm trees. The coconut tree (Cocos nucifera) and its fruits may very well be the symbol of paradise, since coconut is an ingredient in many Southeast Asian and Pacific Island cuisines. If you … Continue reading
They’re green, nutty, and floral, the perfect summer combination. Pistachios are used in many summertime favorites around the world, from can’t-get-enough-of-‘em Turkish delights to the Indian Subcontinent ice cream kulfi to the Italian frozen dessert spumone. They’re even perfect for cracking open for snacking while watching the ballgame. If pistachios aren’t the quintessential summer flavor, … Continue reading
scienceandfooducla 