It’s a dessert, it’s a condiment, it’s a breakfast staple. Yogurt can be consumed in a myriad of ways; there also exist several variations of yogurt around the world that differ dramatically in taste and texture. It all begins with milk—be it from a cow, sheep, buffalo, donkey, or goat. In standard western forms of … Continue reading
As it turns out, the holes in Swiss cheese may be from hay particles found in milk, say Swiss scientists. Also, scientists in California have developed a diet drug called Fexaramine, which may trick the digestive system into burning fat without food. Continue reading
If you’ve ever made the mistake of devouring three bowls of James Beard’s Garlic Soup a few hours before The Job Interview Of Your Life (I’m not speaking from experience here), you will recognize the frantic moment in which you pray that 1) the handful of mints burning in your mouth have superpower strength, or … Continue reading
Larry Peterman of Hotlix insect-containing candies gives insight into insect farming, and Guy Crosby of Cooks Illustrated helps shed a scientific light on the mysteries of the kitchen. Continue reading
Veterinarian and goat cheese expert Dan Drake introduced UCLA students to the science of cheesemaking as part of our 2013 Science and Food course. Did you know that good cheese starts with healthy, happy goats? Check out the highlights: About the author: Vince C Reyes earned his Ph.D. in Civil Engineering at UCLA. Vince loves … Continue reading
Harvard professor David Edwards creates a new edible food packaging, and Chef Heston Blumenthal investigates why dunking cookies in milk (or tea) makes them taste so delicious. Continue reading
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