Ever looked at a chocolate fountain and wondered why the flowing chocolate slopes inward, instead of falling straight down? Adam Townsend and Dr. Helen Wilson from the University College London developed mathematical equations to explain this sweet, physical phenomenon. If wobbly desserts are more up your alley, take a look at the ingredients list for Jell-O. You … Continue reading
Nothing sets the tone for a drowsy Sunday afternoon like a breakfast that features maple syrup. This sticky and wonderful syrup fills the nooks and crannies of our nation’s waffles with the taste of autumn and the smell of Canada. Let’s take a moment to appreciate the science that makes maple syrup and its confectionery … Continue reading
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
Summer would be incomplete without carnivals and bright, fleecy, sugary cotton candy. For a snack that’s nothing but sugar and air, there’s a surprising amount of physics and chemistry involved. Below are seven science-heavy facts about this feathery-light confection. Editor’s note: The original post stated that 1 ounce of cotton candy is 0.105 kilocalories, when in … Continue reading
Because you are currently reading a blog about science and food, there is a high probability that you have seen or at least heard of Alton Brown: host of Good Eats and about five other Food Network television shows. There is also a significant probability that you’re a mega-fan of Alton Brown, and if so, … Continue reading
Ever put a slab of pork shoulder or beef brisket on the smoker for a BBQ, only to eventually hit “The Plateau”? Physicist Dr. Greg Blonder has the explanation for why the temperature of these meats will rise steadily for a few hours before it inexplicably stops and stalls at several degrees lower than the ideal 190°F. … Continue reading
As we saw earlier this week, scientific progress can collide with the food world in some truly unexpected ways. Continuing this theme, pizza tossing helps nanophysicists design tiny motors, while pig genome research holds the key to tastier bacon. Continue reading
Toast the new year with a bottle of champagne! With its effervescent fizz, golden sparkle, and showy corking, it is the go-to celebratory drink. Read up on champagne making, bubble formation, and the mathematics behind bubble patterns, and get ready to show off some foodie knowledge at this winter’s new year’s party. How It’s Made … Continue reading
There are times when gourmet edges more towards the laboratory than the kitchen; spherification is one of those times. In this culinary technique, liquids are transformed into globular semisolid gels thanks to a hydrocolloid gum extracted from seaweed. When these gel-encased balls are broken, the liquid contents gush out, akin to biting down on mochi … Continue reading
It’s summer. Berries and stone fruits abound, and so the season of pies continues. And we continue to think deeply about the science of pie. There has been intense interest in pies these past few months: first at the Science of Pie event; next at the World Science Festival’s Scientific Kitchen workshop at Pie Corps … Continue reading
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