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
The Twinkies ingredients list is analyzed to figure out how these snacks have such a long shelf life (45 days!), while in lab, gummi bears are subjected to sonication, liquid nitrogen, and trypsin. Continue reading
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