By: Alex Feldmeyer & Abbey Thiel Dalgona coffee first gathered attention in South Korea among social media platforms, namely Tiktok. Eventually it made its way to other countries and assumed the same popularity. At this point, many of you...
By Abbey Thiel How many times have you been in the middle of baking before you realized you were out of baking powder or baking soda? I’m sure you were tempted to substitute one for the other, thinking...
By: Abbey Thiel Ice cream is a nearly perfect treat. It’s sweet and creamy. Brings relief on a hot, summer day. But, it does have one fatal flaw. It melts. Often way more quickly than we would like. Luckily,...
By: Alexander J. Taylor Good morning Alex! Thanks for joining me in this interview for Science Meets Food. First off, would you mind telling me a bit about yourself – your name, your occupation, and how about your favorite...
By: Amanda Sia “You drive me bananas!” When I first started learning English in elementary school, this was one of the English idioms that really stuck out to me because it included a fruit. Other fruit-related phrases and idioms...
By: Abbey Thiel First, we had meatless meat, then ice cream without dairy. Soon, we might have beanless coffee. Atomo Coffee, a Seattle based start-up, is attempting to reverse engineer coffee without the bean. Right now, the drink is...
By: Alex Pierce-Feldmeyer My significant other, Jake, once asked me what is the difference between Belgian waffles and the waffles we have in America. Being a doctor of food science, I was peeved that I did not know the...
By Abbie Sommer When I’m reading a menu at a restaurant and the word “bacon” comes up (or even better “bacon lardons”), I am almost always going to order the dish. In my opinion, bacon makes everything better. But...
By: Pat Polowsky Fun Fact #1: Flavor Chemistry Chocolate is made from the fruit of Theobroma cacao trees. The cocoa beans from this fruit are fermented and roasted, ultimately leading to the precursor that makes its way into your...
By: Jo-Ezer Lau Fighting Fraud with Nuclear Magnetic Resonance (NMR) Spectroscopy This sequel to Part I and Part II in the Food Fraud series uncovers how overcoming wine fraud goes beyond the boundaries of science, considering the social role...