Guest post by Panisa Sundravorakul Instant noodles are delicious, cheap, and easy prepare. This combination of traits make instant noodles a seemingly perfect solution for college students’ hectic schedules and depleted bank accounts. Let us take a moment to appreciate what made instant noodles possible – let us savor the science behind this culinary delicacy. … Continue reading
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
Imagine taking a bite of your favorite food. Is it sweet? Salty? Does it have a sour bite or a hint of bitterness? Maybe even a touch of savory umami? Every time we eat, our taste buds sample these five basic taste qualities. Taste receptors decorating the surface of each taste bud interact with specific … 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
If you have ever enjoyed the savory flavor of soy sauce or the rich, full flavor of Parmesan cheese, then you have experienced the taste sensation known as umami. The term “umami” was first coined in 1908 by Dr. Kikunae Ikeda to describe the unique savory taste of seaweed broth [1,2]. Although umami was initially … Continue reading
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