The Scientific Reason Mangoes Make Some People's Mouths So Itchy
If you experience mango mouth when you bite into a juicy mango, chances are you might just be allergic. The itchy allergy is due to the protein urushiol.
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How To Safely Use Dry Ice To Keep Your Frozen Treats Intact On The Go
Dry ice is different from ice made of water and needs to be handled differently. Here's how to safely keep your frozen treats intact, on the go, using dry ice.
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The Science Behind Why Fried Ice Cream Doesn't Melt
How does fried ice cream keep from melting? The answer lies in food science.
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We Finally Know If Tri-Color Pasta Actually Tastes Different Based On Color
Tri-color pasta is an old favorite that looks as good as it tastes, but do the green, orange, and tan hues truly translate into unique flavors?
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The Scientific Reason Yogurt Meat Marinades Work So Well
Yogurt contains a particular kind of acid that can tenderize meat without the risk of overdoing it, and it comes down to some very intriguing science.
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The Science Behind How Canned Diced Tomatoes Keep Their Shape For So Long
Ever wonder how diced tomatoes keep their shape so long? Is it due to the canning process or some chemical compound? Learn the science behind how this works.
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How Many Fast Food Jobs Can We Actually Give To AI?
A growing number of fast-food chains are looking to artificial intelligence as a replacement for human labor, but in actuality, how many jobs can we give to AI?
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The Scientific Reason Soda Tastes So Much Better Out Of A Glass Bottle
Soda from a glass bottle is often considered crisper. And science shows that the material used to package soda may alter its flavor and texture.
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The Ultimate Guide To Cellulose And How It's Used In Our Food
Plenty of folks wonder what cellulose is, which foods tend to contain it, and whether or not it is dangerous. Luckily, we have put together a complete guide.
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Plot Twist: Liquor Can Actually Freeze, Just At Super Low Temperatures
Maybe you keep your alcohol in the freezer so it’s always ready. If you have a freezer set at one of these temperatures, you may end up with a liquor popsicle.
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The Science Behind Port Wine's Signature Sweetness
The answer lies in the unique fermentation process and results in an array of unique styles of Port wines, ranging from tawny to ruby to white.
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The Scientific Reason Bananas And Pineapples Aren't Great For Popsicles
Using fresh fruit in your homemade popsicles? Bananas and pineapple can present some problems, but we have some tips to help transform them into icy treats.
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How To Prevent Garlic From Turning That Odd Green Color
Garlic with a bluish-green color is visually unappealing and can taste bitter, but what causes that discoloration? More importantly, how can you prevent it?
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Why Whole Canned Tomatoes Are Superior To Diced Or Crushed
All types of canned tomatoes have their merits, but whole canned tomatoes offer nutritional and practical benefits that just can't be beaten.
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The Thawing Methods That Should Never Be Used On Pork Chops
When you're getting ready to prepare pork chops for dinner, you need to defrost them. However, there's two thawing methods that should never be done.
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What It Means To Blister Your Tomatoes And Why You Should Do It
Incorporating vegetables into your diet is undoubtedly smart. You can change the flavor by cooking them in different ways. For tomatoes, we suggest blistering.
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The Trick To Getting Perfectly Roasted Frozen Vegetables
If you’re trying to eat more veggies but can’t finish fresh produce before it goes bad, opt to roast the frozen version and get a similar outcome.
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Here's How Long You Can Leave Your Cheeseboard Out Before It's Unsafe
The answer, it turns out, depends on what type of cheeses you're serving. Hard cheeses can stay out longer while soft cheeses have a short lifespan.
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The Super Easy Tip To Prevent Your Homemade Canned Peaches From Turning Brown
A simple vitamin C bath will help do the trick. All you need is to create a simple mixture to soak your peaches in pre-canning to keep your fruit looking good.
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Tamarind Oil Is A Lesser-Known Ingredient With A Sweet And Sour Taste
If you're looking to add a new flavor to your meals, tamarind oil might be the perfect ingredient with which to experiment to add a sweet-yet-sour taste.
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Those Beautiful Oranges At The Grocery Store May Just Be Dyed
Who knew oranges weren't so orange? Some of those brightly-hued fruits in your grocery store have had a helping hand in color thanks to dyes and waxes.
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What Makes Japanese Iced Coffee So Unique?
Japanese iced coffee has become a favorite of many. The fresh flavors are achieved during a specific brewing method that makes this iced beverage unique.
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Yes, Coca-Cola And Pepsi Actually Do Taste Different
The fight between Coke and Pepsi rages on, and there's actually a reason why. Pepsi contains an extra ingredient that might just sway your preference.
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The Science Behind Cinder Toffee's Signature Honeycomb Look
Cinder toffee is a confectionery treat that has long been enjoyed in the U.K. It has a brittle, snappy texture with a golden color and signature bubbles.
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Vegetables Burnt To Ash Are Unexpectedly A Culinary Masterpiece
Vegetable ash can be a versatile ingredient in the kitchen, and has a long history of making flavors bolder.
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The Longest Salad Can Stay Out Before You Probably Shouldn't Eat It
Enjoying a salad is a great way to enjoy eating healthy. But how long can it sit out and still be okay to eat? Make a game plan to ensure you won't get sick.
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The Science Behind Why Beef Jerky Is So Expensive
Why is beef jerky so expensive? It turns out an important piece of science is to blame. Dehydration vastly alters how much meat you think you're getting.
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