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Articles on Food science

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Sugar is just one of many flavor enhancers people and companies use to sweeten foods and beverages. Marie LaFauci/Moment via Getty Images

What’s the difference between sugar, other natural sweeteners and artificial sweeteners? A food chemist explains sweet science

Just because something is sweet doesn’t necessarily mean it is sugary. There are a number of molecules that taste sweet. To understand how and why takes a little bit of chemistry.
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

Why do frozen turkeys explode when deep-fried?

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.
An invisible organism with worldwide influence. KATERYNA KON/SCIENCE PHOTO LIBRARY via Getty Images

What every new baker should know about the yeast all around us

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.
One slice is never enough. Radu Bercan/Shutterstock.com

Why does pizza taste so good?

Pizza might seem like a simple food, but it’s uniquely equipped to excite our brains and thrill our taste buds.

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