When water and boiling oil mix, the result can be explosive, as seen in this demonstration.
U.S. Navy photo by Mass Communication Specialist 2nd Class Travis Alston/Released via Flickr
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.
Americans throw away around $5.89 billion worth of frozen food a year.
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Scientists are looking for safe new ways to prevent ice from damaging food in frozen storage, which costs consumers billions of dollars a year in wasted food.
The science behind trying to build the perfect plant-based meat is full of trial and error and a multidisciplinary team.
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Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
Nanoparticles are extremely tiny particles, with external dimensions smaller than 100 nanometres (0.0001 of a millimetre). Here’s what we know about nanotechnology in food.
Processed foods often contain additives with intimidating chemical names or numbers. But many of these are derived from or based on chemicals that are found in nature.
It can be tempting to look for shortcuts when it comes to eating your five serves of vegies a day.
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Congress is considering new legislation to unify and clarify what all those “use by,” “sell by,” “best by” dates on foods really mean. Here’s the (limited) science behind how those dates get set.