By Bryan Quoc Le | 150 Food Science Questions Answered Origins of Soy Sauce The original predecessors of soy sauce began to appear in China more than 2,500 years ago. Salt was scarce and expensive at the time, and...
BY: BRIAN NYAKUNDI Imagine the initial unpleasant and jarring sour taste that comes from biting into a lime. Now imagine biting into the same lime and instead of tasting a disgusting sourness, you now experience an explosion of pleasing...
BY: MACKENZIE HANNUM Molecular Gastronomy Introduction – Culinary arts or food science? Molecular gastronomy…man that’s a mouthful, am I right? And frankly what do those words even mean? Some of you might be familiar with the terminology (like if...
BY: PRAVEENA THIRUNATHAN Before we begin, let’s set some ground rules. Note that IFT provides the opportunity for members to post information and opinions on many subjects, including cannabis. Please understand that this action by IFT does not constitute...
BY: ALEX PIERCE- FELDMEYER Let me tell you a story. Mid triathlon I was pregnant. Okay, I wasn’t really but I felt like what I imagine a pregnant woman would feel like. I was bloated, wobbly and overall extremely...
BY: DANIELLE ROBERTSON RATH It’s 3:00 pm and you’re exhausted. You woke up exhausted, but you had coffee for breakfast, and now you’re exhausted again. You are now thinking that maybe it wasn’t such a good idea to stay...
By Bryan Quoc Le | 150 Food Science Questions Answered You are what you eat, or so the old adage goes. But unlike other primates and animals, humans are the only animals who cook their food, which may have more...
By Bryan Quoc Le | 150 Food Science Questions Answered The History of Mint The ancient Greeks have a legend about mint. Mint, or Minthe, was once a beautiful nymph from the underworld river of Cocytus. She was said to...
BY: MORGAN REASE Honey, or as it’s known among some Silicon Valley types – “buzz custard’, is awesome. Whether it’s fermented into mead, sweetening some delicious baklava, or providing contrast in a breakfast burrito (Seriously try it. You won’t...
BY: MORGAN REASE Rice is a staple food across the globe, and has been so for millennia. I’ve personally been eating rice my whole life. Generations upon generations have cooked rice before me. Yet here I am, in my...