The Scientific Reason Water Tastes Better When You're Thirsty
Water has a notoriously boring taste, but if you're extra thirsty and haven't had water all day, that first hydrating sip is something extraordinary.
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Why Champagne Bubbles Fizz Straight Up And Not Sideways
The next time you pour yourself a glass of premier fizzy, Champagne, take a look at the bubbles as they rise. Unlike with soda, these bubbles go straight up.
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When We'll Know For Sure About Aspartame's Carcinogen Status
Aspartame, a low-calorie sugar substitute commonly found in diet soda and chewing gum, has been the subject of health debates since its approval.
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The Gluten Controversy Surrounding Liquid IV Hydration Packets
Gluten may seem like a buzz word to some, but it causes genuine health concerns to many people, which is why this controversy around Liquid IV is so upsetting.
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The Simmering Trick To Give Mushrooms A Savory Boost
If you just can't get enough of mushrooms' signature umami flavor, this simmering trick is your key to an even more savory taste and texture.
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Turns Out A Post-Workout Beer Is Actually A Good Idea For Hydration
Okay, there is a disclaimer: drinking a six-pack after a workout certainly won't help you get those killer abs you've been working at, but it does help hydrate.
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The Scientific Reason Fresh Pineapples Are Sweeter In The Morning
Ever wondered why some pineapples are a touch tart and others simply sweet? This is the scientific reason fresh pineapples are sweeter in the morning.
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Here's How The USDA Will Label Lab-Grown Chicken In Grocery Stores
With the USDA's recent decision on labeling, it looks like American consumers are one step closer to seeing lab-grown meat on store shelves and in restaurants.
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Does Storing Pineapple Upside Down Actually Make It Juicier?
Social media claims storing pineapple upside down distributes its juices. Whether it's a vital tip or a myth, we'll help you get the most out of your pineapple.
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What Causes Blood Spots On Eggs, And When It's Safe To Eat Them
Blood spots on eggs can be a bit startling. Learn the science behind their occurrence and find out when it's safe to include these eggs in your dishes.
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Blowing On Your Food Does More Than Cool It Down
Blowing on your hot food can definitely cool it off, but there's more that this habit can do than meets the eye. Here's the science behind it all.
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Can You Taste Air Pollution In Your Food?
If you've ever lived in a city where air pollution levels were dangerously high, then you'll know how much pollution can hit you like a sensory assault.
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The Fruit That's Actually More Hydrating Than Watermelon
When it comes to drinking enough water throughout the day, the recommended amounts can seem unattainable, but you can also get water from fruit.
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Chef Marcus Samuelsson Will Serve Lab-Grown Steaks With Aleph Farms
Never one to shy away from alterations for the sake of environmental sustainability, Marcus Samuelsson has recently collaborated with Aleph Farms.
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The Reason French Fries Turn Golden Yellow When They're Cooked
Explore the culinary science of why french fries undergo a mouthwatering color transformation, turning golden yellow during the cooking process.
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Water Actually Isn't The Best Beverage For Hydration
Hydration isn't only defined by fluid balance, but also retention, meaning the beverage's benefits aren't quickly lost due to urination.
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How Your Favorite Cup Could Be Making Your Coffee Taste Worse
Don't drink your coffee out of just any cup. The size, shape and material of your cup could be changing the flavor of your coffee for the worse.
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Why You Taste Food Differently While Flying
Some well-known chefs vow to never eat aboard an airplane barreling to far-flung destinations, including Anthony Bourdain. And for good reason.
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The Difference Between Standard And High-Fructose Corn Syrup
Corn syrup is the result of an attempt to make more of that sweet, delicious luxury we call sugar. Sugars are found in a variety of different sources.
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What Is The White Coating On Chocolate Bars, And Is It Safe To Eat?
What you certainly do not hope for are streaks of grey, patches of white, and swirls of discoloration on what should be a shiny piece of chocolate.
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Take The Sting Out Of Pineapple With A Salt Water Soak
Take your pineapple enjoyment to the next level by learning how to eliminate the sting with a salt water soak, unleashing sweet flavors without discomfort.
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The Real Difference Between The Maillard Reaction And Caramelization
Two popular processes that chefs and home cooks use to up the quality of their food are the Maillard reaction and caramelization. Let's take a look.
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The Science Behind Why Fried Ice Cream Doesn't Melt
Dunking a large ball of the frozen treat into steaming hot oil seems like it would be an exercise in frustration. Yet the final result can be delicious.
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The Safety Tips You Need To Confidently Eat Green Potatoes
Discover essential safety tips to enjoy green potatoes without worries, ensuring a delicious and risk-free dining experience with your next meal.
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What To Drink With Garlic-Heavy Dishes To Keep Bad Breath At Bay
The antidote is simple: A cup of green tea will neutralize garlic breath, especially if you drink it along with the garlicky meal in question.
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Alton Brown's Scientific Hack For The Creamiest Scrambled Eggs
In true Alton Brown style, it's the science behind the combination of mayonnaise and eggs that makes this hack for a creamy scramble so good.
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The White Pockets Inside Mangoes Are Safe To Eat - But There's A Catch
Ever slice open a mango to find white pockets inside? You don't have to toss the fruit, but here's what you should know before taking a bite.
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