While scientists have debunked the notion that putting artificial sweeteners in your coffee will give you cancer, that doesn’t necessarily mean you should go hog wild with them.
What’s The Most Bitter Chemical? There is a chemical so bitter you can taste it in an Olympic-sized swimming pool and you probably have it in your home without even knowing it.
The race is on to create lab-grown meat products. Still, little is known about their safety and potential impact. In this episode of Moving Upstream, WSJ’s Jason Bellini visits entrepreneurs, scientists, and ranchers to understand how it’s made, and gets a first taste of steak grown from cultured cells.
Picture this: you’re gorging on leftover Halloween candy. You take a bite of a fun-size chocolate bar and instead of sugary goodness, you get a flash of blinding pain in your tooth! What’s the deal?
Never Eat The ‘Clean’ Part Of Moldy Bread It’s not safe to eat bread or fruit contaminated with mold, even if you cut away the moldy parts. When mold reproduces, it spreads throughout your food, hiding in places you can’t see. And while many species of mold are harmless, others can make you very sick.
The Physics Of Caramel This video is about how the physics and chemistry of sugar (in particular, how it melts, and how it caramelizes) is more complicated than you might think. It involves fructose, sucrose, glucose, and a sticky mess.
What Do ‘Natural’ And ‘Artificial’ Flavors Really Mean? What does it actually mean when your snack cake has “naturally flavored” on the package?
How A Microwave Oven Works Bill details how a microwave oven heats food. He describes how the microwave vacuum tube, called a magnetron, generates radio frequencies that cause the water in food to rotate back and forth. He shows the standing wave inside the oven, and notes how you can measure the wavelength with melted
Does Microwaving Food Destroy Its Vitamins? Many people avoid using microwave ovens, fearing how it changes the molecular structure of your food, but studies have some evidence that may surprise you.
The Terrifying Truth About Bananas Hank loves bananas and is worried about their future, so he did some investigating and wrote this episode of SciShow to share some kinda scary banana truths with us.
What Do Food Expiration Dates Actually Mean? Sell By, Best By, and Use By… do these dates actually tell you anything? Food science can be tricky, but we’re here to clear some of it up.
Is BREAKFAST The Most Important Meal Of The Day? (What The Science Says) Jeff Nippard is not a doctor or a medical professional. Always consult a physician before starting any exercise program. Use of this information is strictly at your own risk. Jeff Nippard will not assume any liability for direct or indirect losses or
What’s Really Inside Kraft Singles And Other Processed Cheeses Next time you’re going to town on a stringy diner grilled cheese sandwich, take a good deep look into the cheesy golden-yellow abyss. What is that stuff anyway? USDA research chemist Michael Tunick takes look at what goes into making processed cheese like Velveeta and Kraft
US Grocery Stores Graded On Food Waste And One Gets An ‘F’ As the saying goes, an ounce of prevention is worth a pound of cure. It’s apparently not an adage that America’s grocery stores have taken to heart, at least according to a new report from the Center for Biological Diversity and the Ugly Fruit
Why Does Salt Make Food Taste Better? Salt doesn’t just make things salty! It has a lot of different effects on how we perceive flavors!
Ancient MAYAN FOOD One of the experiences I really wanted to have when I visit the Quintana Roo state of Mexico, was to learn about, cook, and eat authentic ancient Mayan food. So we rented a van, and drove over to the small jungle Mayan village of Chunhuhub, to meet up with Kíichpam K’áax (https://selvabonita.com/en/home/),
The Wonderful World Of Tomatoes Knowledge is knowing that a tomato is a fruit. Wisdom is knowing not to put it in a fruit salad.
Strange Science Of The Impossible Burger t’s called the Impossible Burger and it looks, feels, tastes and smells like ground beef, even though it’s made entirely of plants. It’s all thanks to science and genetically engineered yeast. WIRED explores how close it comes to the real thing and if it’s 100% safe. The story of
How It’s Made Absinthe Take the fleeb, and rub it. It’s important to rub the fleeb because of the fleeb juice. That’s how you end up with a regular old.. plumbus.
What Is Gluten? See and feel gluten with this simple kitchen experiment. Gluten—an elastic protein that has the ability to trap air, much like a balloon—is formed when two important proteins in wheat flour, glutenin and gliadin, bond together in the presence of water. Whether we are trying to create more of it in rustic
When To Add Salt During Cooking And Why America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do