In what form do you eat your annual share of the approximately 5 million tons of cocoa produced worldwide?
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There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.
Hopefully, the pepperoni won’t get too jealous over its disc-shaped competitor’s moment in the sun.
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The pickle-obsessed can now order a pickle pizza with a side of pickle potato chips, wash it down with a pickle beer and have pickle ice cream for dessert.
Cooking food over an open flame produces unique flavors thanks to some interesting chemistry.
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Barbecued food has unique and often delicious flavors. A food chemist explains how the process of grilling over an open flame can produce flavors unattainable through other cooking methods.