What is the science behind bread crumb? From soft brioche to hard sourdough, we explore what makes the difference.

The sour of sourdough comes from a complex relationship between hundreds of species of microorganisms. It's a fantastic world of microbiology meeting chemistry.

Kombucha is a fascinating combination of fermentation, tea, and flavor. What's really going on in this sour yet addicting beverage?

Anko, or Japanese red bean paste, is an amazing combination of science and culinary artistry.

What is it about well-cooked pasta that makes it so irresistable?

How does rice become elastic?

What is it about sushi rice that allows it to stick together?

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.