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 Abbey Thiel When shopping for flour, many of us grab the bleached bag without a second thought. It’s what our mother always bought. It’s bright white. It’s what we’re used to working with. But, if you paused...
Originally posted in Food Science Fusion. By Abbey Thiel Move over oat-milk, Silk, and Almond Breeze, there’s yet another variety of the traditional white beverage making its debut. Squeezed in between the ever-growing number of plant and animal-based milks...
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 Originally posted on Heated by Medium x Mark Bittman. Tomato juice is one of the most popular drinks served by flight attendants, yet how often do you see someone drinking the red beverage with two feet...
By Emily Lee Seeing your dinner dance is certainly an unusual experience. In a viral 2013 Reddit video, a dead squid served at a restaurant was seen “coming back to life” when sprayed with soy sauce, as if in...
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: 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...