Have you ever wondered what exactly made Hot Cheetos flamin’ and hot? The folks over at Wired can fill you in. Apparently, without these ingredients, the Cheetos would look like whitish worms. Our squeamishness over bugs may put some of us off Cheetos for awhile, but that mindset could also be preventing us from harvesting the sustainable … Continue reading
A vial of unmatured malt whisky was sent into space three years ago, and has recently returned to Earth for a taste test. This space whisky was compared to the same whisky that was matured (on Earth) in charred oak barrels. Guess which whisky contains aromas of antiseptic smoke and rubber. While we’re comparing two things, … Continue reading
In an age where our food supply system grows increasingly complex, chemical literacy is the key to knowing the difference between foods that contain riboflavin versus vitamin B2. With that in mind, let’s take a look at cocoa powder, which is bitter-tasting and impossible to dissolve. To create a sweet, frothy hot cocoa mix from … Continue reading
“There’s so much great food yet to discover that we can grow, so I just love discovering new varieties, crops, things that our customers and myself have never tried before.” – Alex Weiser, 2013 Science & Food course Continue reading
Chemistry professor Michelle Francl challenges our culture of chemophobia, while Harold McGee addresses some common misconceptions about “Chinese restaurant syndrome” and MSG. Continue reading
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