By Jacob Webster-Jones Key Takeaways Astringency can be caused by several different classes of compounds and is a sensation rather than a flavor or taste The prevailing theory around the perception of astringency has to do with the binding...
By Aishwarya Badiger They say food can bring people together; yet nothing divides a dinner table like the Hawaiian pizza. The origins of using pineapple as a pizza topping began in 1962 Canada when Sam Panopolous, a Greek...
By Ming Yin Kwong Are you a tea drinker, and if so, what kind of tea pots do you usually use? Do you prefer a beautiful see-through glass tea pot, or a practical and easy to clean metal tea...
By Jacob Webster-Jones Why do certain foods taste good together? In a world full of different flavors, we should have an astronomical amount of tasty combinations just waiting to be discovered. The food pairing theory states that foods...
By Jacob Webster-Jones Before the 16th century the origins of cinnamon were unknown to the European countries, it was known as a luxurious spice with medicinal properties that they could only get from trade on the silk road. In...
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 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 Bryan Quoc Le | 150 Food Science Questions Answered A monk started to prepare his simple lunch of rice, vegetables, and broth. After meditating for hours, he grew hungry and wanted a delicious meal. He looked inside a wooden...
BY: MEGAN LOW Confession: I’ve been indulging in a little too much viewing of the popular show MasterChef recently. One thing that never fails to have me in awe and equal bewilderment is how the judges can instantly tell that...
By Bryan Quoc Le | 150 Food Science Questions Answered I grew up eating Vietnamese food. That can mean a lot of things to a lot of people, but for me, that meant an endless supply of white jasmine rice...