Turkeys: To brine or not to brine?
Science & Food

Turkeys: To brine or not to brine?

Amidst the assortment of homemade pies and pillowy mashed potatoes, a moist, flavorful turkey is the hallmark of any traditional Thanksgiving. We’ve all been guilty of it though—feigning enjoyment while choking down tough, dry turkey that can’t be salvaged with even the most decadent of gravies. Brining offers a magic solution to your Thanksgiving turkey … Continue reading

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Bologna
Science & Food

Bologna

Around autumn, students, teachers, and parents may have some big decisions to make. Private school or public? AP calculus or Art History? What to pack for lunch? Often, the answer to that last question is a bologna sandwich. Bologna is the archetypal American sandwich meat – salty, moist, and a bit mysterious. Bologna is a … Continue reading

Chocolate’s Future & Mysteries
What We're Reading

Chocolate’s Future & Mysteries

In the town of Reading, located in Berkshire, England, exists the International Cocoa Quarantine Centre, where tropical cacao plants are kept to prevent the spread of pests and diseases which threaten the world’s chocolate supply. Over at Technische Universität München, physicists have shown that molecular simulations can solve how the chocolate-making process turns bitter cacao … Continue reading

Freezer Burnt Meat
Science & Food

Freezer Burnt Meat

Freezing is an indispensable tool in modern cooking and eating. The biochemical processes that typically occur in meats cause decay, fat oxidation, and rancidity; the higher the temperature, the faster these reactions occur. Thus, we can largely thwart off these undesirable processes by keeping meat chilled. But tossing meat into the freezer rarely results in … Continue reading