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.

Whenever you cut into a rare steak, there always seems to be a pool of red liquid. Is it blood? What is it?

Instant ramen is a global staple today, but there was a time when instant noodles didn't exist. Who was Momofuku Ando, the inventor instant ramen, and how did his invention impact the world?

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!