Roasting meat sets off a cascade of chemical reactions. With a bit of kitchen chemistry know-how, you can use these reactions to your advantage when you make gravy.
Fermented foods can be a good source of probiotics.
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Probiotics are great for your gut, but which sources contain the most beneficial bacteria? Newly developed sensors are helping scientists figure it out.
Brewers today are delivering nonalcoholic beers that are a far cry from the sweet, watery options of the past.
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Nonalcoholic beer may sound like an oxymoron, but newer techniques are producing tasty, high-quality options in this growing beverage category.
Gluten is in a variety of breads and baked goods − it helps them rise and gives bread its characteristic texture.
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Some coffee lovers can’t do without their hit of caffeine. But if you prefer decaf, here’s the intriguing science of how it’s made, why it costs more – and how much caffeine makes it to your cup.
Pantry staples can go rancid when exposed to oxygen.
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Ever wonder how soda manufacturers get the bubbles and fizz inside the can? A chemist explains some of the science behind the carbonation process. Hint − it involves carbon.
Easter has its bunnies, but chocolate comes out for every holiday.
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Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.
It’s totally fine to eat chocolate with a white film on the surface. But what is it, how did it get there, and how can it be avoided?
When water and boiling oil mix, the result can be explosive, as seen in this demonstration.
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Deep-fried turkeys are delicious, but making one can be dangerous. The scientific reason for fiery Thanksgiving mishaps? A difference in the densities of ice, water and oil.