What is it about certain molds that are dangerous to eat, while other molds are freely edible?

What exactly is MSG and why have we assumed that it's not good for you to eat?

What is it about gelato that makes it appear stretchy to the eye?

Why is lecithin often found in chocolate? What's its purpose for making sure chocolate remains smooth?

What are some examples of plant-based egg replacements?

Caramel is often connected with sweets. But there's many reactions that can happen in savory foods, too!