There’s something unsettling about 10^32 Kelvin. The deep, red-orange body of the hot sauce looks almost like Frank’s Red Hot, but menacing flecks of red, brown and yellow set it apart from your ...
NEBRASKA SCIENCE FESTIVAL ALL MONTH LONG AND ON FOUR FIRST NEWS. WE’RE SHOWING YOU THE BEHIND THE SCIENCE BEHIND THINGS. YOU MIGHT NOT THINK OF. SO I WENT BEHIND THE SCENES AT VOLCANIC PEPPERS IN ...
Things will be heating up this Super Bowl Sunday, and not just in Arizona, where the game’s being played — instead, with chili and chicken wings in the super snacking lineup, many of us will be ...
From Japan to Connecticut, we go behind the scenes at a New England soy sauce factory, where a local chemist, turned soy sauce brewer, shows how he harnesses the power of fermentation to make ...
This week Reactions is giving you a nice helping of Sriracha science! Here's the chemistry behind hot sauce. Forget ketchup and mustard -- Sriracha might be the world's new favorite condiment. Beloved ...
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how drastically cutting calories could keep the Grim Reaper at bay, and how soy sauce may have potential in ...
Cooks use starches to thicken sauces and gravies, to set pies and custards, to prevent proteins from curdling and even in cakes. Most cooks have flour and cornstarch in their pantry. So do we really ...
The holidays are full of delicious and indulgent food and drinks. It’s hard to resist dreaming about cookies, specialty cakes, rich meats, and super saucy side dishes. Lots of the healthy raw ...
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