By Alexander J. Taylor I love Fall. For. Real. I love the feeling of an autumn wind; the myriad of reds, yellows, oranges; the times that remind me of being with loved ones and friends, even during the pandemic;...
By Abbey Thiel Ice cream is one of my favorite topics. Not only because ice cream is obviously delicious, but it was also the subject of my PhD research. Yes, you can study ice cream to earn a PhD!...
By Abbie Sommer In my house growing up we always had a well-stocked pantry of staple ingredients. Of course, there were the standard baking ingredients needed to make my mom’s famous chocolate chip cookies. There was dried pasta, beans,...
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...