There are scientific discoveries that are the result of serendipitous accidents. The “most beautiful of plastics”, a popular polymer in the early 20th century made from a protein found in milk, was accidentally invented by a cat. Proteins, of course, are better known for their nutritional necessity than as a component in plastic buttons. With … Continue reading
Guest post by Steven Du The flavor reaction. What makes bread crust brown and tasty? What makes the smell of searing meat so savory and delicious? How can grill marks and black crust on meats, supply such a flavor punch? Three words: the Maillard reaction. This simple reaction leads to thousands of flavonoids that impart … Continue reading
Yogurt is an ancient food that has been around for several millennia. One theory of the discovery of yogurt is that during 10,000 – 5,000 BC, when Herdsmen began the practice of milking their animals, they stored their milk in bags made of the intestinal gut of the animals. The intestines contain natural enzymes that … Continue reading
Insects. They’re nutritious, less resource-intensive than livestock, and according to a third of the world’s population, delicious. Despite advocacy by activists and the United Nations, eating insects just isn’t catching on in the West. Icelandic entrepreneur Búi Bjarmar Aðalsteinsson and his company Crowbar Protein hope to change that with their protein bar, Jungle Bar. This protein … Continue reading
About the author: Elsbeth Sites received her B.S. in Biology at UCLA. Her addiction to the Food Network has developed into a love of learning about the science behind food. Read more by Elsbeth Sites Continue reading
You may be familiar with stinky tofu’s strong, pungent odor that makes you wrinkle your nose in disgust. Although this dish certainly lives up to its name, taking a bite into its crunchy, deep-fried exterior that gives way to warm, firm tofu might just make you a stinky tofu convert. A popular street food in … Continue reading
Chicken Tikka Masala, Beef Bulgogi, and Ceviche all have one thing in common: each protein is marinated, which contributes to the development of flavors and textures in the final dishes. The use of marinades is common across all cultures, and can provide a unique kick to food when done correctly. What is marination? Marination is … Continue reading
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