We challenged chefs of three different skill levels – amateur Stephen, home cook Lorenzo, and professional chef Frank from the Institute of Culinary Education – to whip us up some nachos. After each of them had presented their creation, we asked food scientist Rose to weigh-in on their choices. Which crunchy, cheesey, melty, spicy….? Yikes, […]
Neal Barnard, MD, reviews some healthy foods that are great to stock up on during the COVID-19 pandemic. He also covers some his own personal cooking tips and secrets. Eating plant-based meals—rich in fruits, vegetables, whole grains, and legumes—is a powerful way to boost your immune system and overall health. If you’ve recently stocked up […]
We challenged chefs of three different skill levels – amateur Emily, home cook Lorenzo, and professional chef King from the Institute of Culinary Education – to make fried rice. After each of them had presented their creation, we asked a food scientist to review their work. Which rice would you ask for twice?
Today, we’re taste testing different food combinations that are scientifically proven to have complementary flavors!
Russian cosmonauts have successfully printed meat in space. In Japan, a food tech company wants to 3D print sushi. And in Singapore, researchers are working with Khoo Teck Puat Hospital to created 3D printed meals for frail patients with trouble eating. By 2024, the market for 3D printed food is expected to hit US$ 400 […]
The Cosmic Crisp apple hit produce aisles across America on December 1, 2019. The variety came out of Washington State University’s breeding program, which has been developing the apple for the past 20 years. There are thousands of different kinds of apples on the market, and 2,500 of those are grown in the United States, […]
Alton Brown explains the difference between baking soda and baking powder, and when to use them!
Plastic cutlery has been around for years, widely considered the only choice for cheap, disposable cutlery. Knowing the threat plastic poses to our environment and health, Narayana Peesapathy created a tasty and nutritious alternative: edible cutlery. Made with flours of jowar (sorghum) blended with rice and wheat, the spoons contain no chemicals, preservatives, fat, emulsifiers, […]
The most important thing to happen in food since fire.
What Is The Food You’ll Eat In The Future? Click checks out the tech producing food with less environmental impact, 5G helping salmon farms in the Orkney Islands, and a taste of new lab grown foods.
Vegan Claims Eggs Are Worse For You Than Smoking Plant Based Barb made the claims, but science unfortunately proves otherwise It’s no secret that smoking is one of the worst things you could for your health. So much so, the government have set an ambitious target to have eradicated smoking in the UK by 2030. But according to one […]
4 Levels Of Pancakes: Amateur To Food Scientist We challenged chefs of three different levels – an amateur, a home cook and a professional chef – to make their versions of pancakes. And then we brought in a food scientist to review their work. Which pancake was the best?
Cravings tend to get a bad rap because the types of foods that people often crave (or believe they crave) usually end up on the naughty list. Think about it, you rarely hear your friend complaining about their out of control broccoli cravings, but you’ll hear about cravings for sugary, fatty, or salty foods quite […]
Mānuka honey known for being is earthier, richer, and more viscous than many other honeys. It comes from the nectar of the flower of Leptospermum scoparium — also known as Manuka, which is only native to New Zealand. Mānuka, in fact, is a Maori word. “The plant itself is very rare. It’s difficult to harvest […]
If you’re on the “paleo diet,” you’ve probably been avoiding wheat and potatoes, but a new study published last week indicates that humans have been eating starches for more than 100,000 years!
Your kitchen really is your own personal science lab, so here are some science-based cooking tricks to make tastier, healthier, and awesomer meals.