What are nitrates and nitrites doing in our meat?

How is it that fruitcake seems to be indestructible?

What's going on with chocolate turning white as it gets old?

What is happening when sugars are transformed into caramel?

How does the technique of tadka work to infuse Indian dishes with their distinctive flavors?

What's so special about mayonnaise that allows oil and water to mix?

The aromas of Thanksgiving always pull us back to nostalgic memories. There is something about how the flavor and aroma molecules interact with the brain. Here we look deeper into what makes Thanksgiving dinner so memorable.

Major companies like Impossible Foods and Beyond Meat made serious strides in producing plant-based meat in the early 2010s. But what is it about these products that allow them to mimic the taste and texture of real meat?

Despite the fact that spiciness gives us pain, there's something rather addictive about heat. What is it about heat that draws us to eat more?

What is it that causes Jello to form a stable shape and structure?

Buldak ramen is such an addictive meal. What gives it its appeal?

The Maillard reaction is one of the most important reactions for creating flavor. Here we discuss a brief overview of what it is, what it works, and what you can do with it.

Croissants arrive with such flaky, buttery goodness. How do bakers do this? Here we explore the science behind croissants and their flaky layers.

Popping boba is an interesting mixture made up of calcium ions and alginic acid. Together, they form the caviar-like consistency of popping boba for your enjoyment!

Several artificial dyes have recently been banned. But what exactly is the science driving their potential negative health outcomes?

Matcha is getting the limelight on social media as influencers are giving this age-old tea a new spin. We're living in the matcha world. But what are some of the true benefits of matcha?

Starch is present in so much of our foods. We have demonized it as a source of unnecessary carbohydrates, but starch can also play an important role for our health if processed properly.

Tofu is a versatile protein source made from soybeans. But there are so many times tofu, produced using different methods to achieve specific texture, flavor, and color.

Preservatives are an important part of maintaining the quality of food. However, they are not without controversy. Here, we dive a bit into what role of preservatives and preserving processes.

Sweeteners are everywhere now. But whether they're healthy or not is still up for debate.