Explaining why salt should be used to season food early in the cooking process

Understanding the biochemistry of ingredients and taste can improve flavor and texture

Keeping eggs at room temperature produces smoother batters when baking, and doing the same with tomatoes helps prevent a mealy, granular mouthfeel. Salting meat a day before gives more time for proteins to break down, improving flavor and tenderness, while cooking vegetables in well-salted water can lock in nutrients and color.

How five of the world's most expensive salt and spices are made

Part of the charm of certain spices and salts is their exotic origin, hailing from difficult-to-access locales or hewn via special processes. That also explains why they can be so expensive. Dive into the businesses of producing and marketing five of the world's most expensive food additives with this engaging video.

The benefits of sous vide: cooking food in bags immersed in water

Through this technique, food can be prepared to precise temperatures lower than those of open flames, without the risk of overcooking, with less oil, fat, and salt, and without requiring ongoing attention. By allowing for long cooking times, tougher cuts of meat can also be prepared at lower temperatures.

The importance of volatile aroma compounds in the flavor quality of food

Processes such as air movement and heating cause food to lose aroma molecules, which studies have shown play a major role in our sense of taste. While losing these molecules to the environment leaves fewer to be processed during consumption to intensify flavor, it can also produce previously nonexistent aroma compounds or release previously trapped ones, altering or enhancing the food's flavor.

How science came to understand umami

Before Dr. Kikunae Ikeda sat down in 1907 and pondered the taste of dashi, scientists typically agreed upon four types of taste: sweet, salty, bitter, and sour. He boiled 90 pounds of kelp into a resin that he then stripped of different compounds until he was left with a single ounce of brown crystals. Testing later revealed these crystals were glutamate, an amino acid and one of the protein's building blocks.

Why pickles became a thing

Pickles began in Mesopotamia around 2400 BCE as a way to preserve vegetables amid heat (and spoilage). They spread through Egypt, Greece, and Rome, where Julius Caesar reportedly fed pickles to his soldiers, and brining was treated as a culinary art. The technique is broadly useful, as salt and water can extend the shelf life and deepen flavor for almost anything.

How the methods of catching fish for food affects their taste

Commercially caught fish are often killed through suffocation, allowing the causing the fish extreme stress and flooding their bodies with stress hormones and lactic acid. These chemicals cause the fish's flesh to become bitter where it was once rich and quickens the rotting process.

It's called kosher salt because it works for curing kosher meat

Kosher foods align with Jewish religious customs based on scripture. While there is a type of salt that is kosher (most often, salts without iodine), the kosher salt you see around the US is actually big, flaky salts used in a kosher process of curing meats.

Why the Scoville scale for measuring a pepper's heat is outdated and inadequate for sauces

Developed in 1912 by American pharmacist Wilbur Scoville, the scale is a subjective test in which testers determine the dilution at which capsaicinoids—the molecules that give peppers their heat—are no longer detectable. Modern chemical analyses can accurately quantify the amount of these molecules in peppers, which are diluted to varying degrees in sauces, thus affecting their net spiciness.

Salt is harvested from briny ocean water and underground deposits

Mostly sodium chloride, this compound is produced for human use by collecting seawater in shallow pans and allowing the Sun to evaporate the water until crystals remain. Underground rock salt is mined, crushed, and purified from deposits left behind by ancient seas that have dried-up.

Barbecue relies on a unique scientific equation

Barbecue's distinct flavor starts with an interaction between the heat source and food, which creates a Maillard Reaction—better known to diners as those crunchy, caramelized bits on the outside.

When it's good for your food to stick in the pan

Non-stick cookware has wired us to think any sticking in the pan is bad. While that's true for cleaning purposes, some foods—like thin smash burgers or sauces—require that stickiness to achieve the right taste or shape.

Exposing fetuses to certain flavors in the womb could lead to children being less picky eaters

A new study found that 3-year-olds were less averse to the smell of vegetables they had been repeatedly exposed to in utero, suggesting that what mothers eat in late pregnancy can leave a lasting imprint on their children's tastes.

The rice in sushi wasn't originally intended to be eaten

In Southeast Asia in the third century, rice, mixed with salt, was used to preserve fish for several months. The rice was considered too salty to eat and was often thrown away, though adventurous eaters, over time, began eating the rice. In 16th-century Japan, rice was often mixed with vinegar rather than salt, a practice that eventually led to the modern version of sushi. “Sushi” roughly translates to “vinegared rice.”

The Great Salt Lake's distinct dual coloration results from high-salinity organisms that only live in the northern portion and produce a purple protein.

Roman concrete lasts longer than modern recipes—and even gets stronger

Today's concrete is made by binding ingredients, including chalk and silica sand, at high temperatures. Unfortunately, it weakens when exposed to salt water. This article explores how and why scientists are studying ancient Roman concrete, which grows stronger when exposed to salt water.

How to create salad dressings with oil and water solutions that don't separate into layers

Such dressings, even when whisked together, often break within a few minutes, resulting in bites that are either harsh or oily. Small amounts of emulsifiers, such as mustard or mayonnaise, can stabilize and suspend oil droplets in water for longer periods because they possess both hydrophilic (water-loving) and hydrophobic (water-repelling) ends.

At the beginning of the 20th century, a group of young men ate standard American food—replete with food additives like borax and formaldehyde—as part of government research to better understand food safety.

Vanilla was originally thought to be an additive for chocolate

The classic flavor didn't stand on its own until the 17th century, when Queen Elizabeth I's apothecary began intentionally making vanilla sweets.

Bath bombs can produce endothermic reactions that cool water

In bath bombs containing citric acid and sodium bicarbonate, water facilitates the reaction between the bicarbonate and acid, providing energy as the salt dissolves. The loss of energy in the water reduces the average speed of the water molecules, reducing the temperature of the bath.

World War II helped convince food companies to produce more processed foods

Processed foods had existed since the 19th century, but they began infiltrating the mainstream during World War II, with foods designed to last on the battlefield for days. After the war, food companies saw great potential in the relatively cheap foods aimed at busy households. (Some readers may experience a paywall.)

Watch over a dozen fireworks effects

Adding pellets of salt to gunpowder within a fireworks shell causes them to explode with different colors, but the type of gunpowder used also has an effect. Finely ground gunpowder burns quickly, producing streaks that swiftly burn out.

Eating too much salt can worsen vertigo

High salt intake can cause fluid retention in the inner ear, worsening vertigo. Slashing sodium amounts (and caffeine and alcohol consumption) are particularly recommended for those suffering from Ménière's disease to help stabilize inner ear fluid levels.

The history of soap and how it forms bathtub scum and white spots in old oil paintings

Soap has been produced since at least 2,200 BCE via a chemical reaction between fats or oils and a base. This creates salts that act as molecular bridges, helping water lift dirt and grease from surfaces. The same chemistry produces scum when metals in hard water bind to soap molecules, as well as white spots in paintings when metal ions in pigments react with fatty acids in the oil binder.

Explaining the Leidenfrost effect, where water can hover and move against gravity

Water droplets can glide across surfaces whose temperatures are well above water's boiling point. This heat instantly vaporizes the bottom of the droplet, creating a layer of steam that the rest of the droplet rides and bounces upon. This can be seen when sprinkling water on skillets to determine if the surface is hot enough to cook on.

Why it's so hard to end the use of toxic lead

Lead was one of the earliest metals mined on Earth, desired for its soft malleability and used in cosmetics, pipework, gasoline, and more. But even though researchers demonstrated its toxicity in the 20th century, much of the world still uses it.

Humans need higher levels of water-soluble vitamins that easily pass through the body

There are two types of vitamins: lipid soluble and water-soluble. Water-soluble vitamins like B vitamins and vitamin C are in the watery parts of fruits and easily pass through the human body before being taken up by the bloodstream or exiting your body. But lipid (fat) soluble vitamins must be absorbed through the intestinal wall, carried by proteins, and then may be stored in the liver and other body parts—meaning there is greater risk of overdosing.

The history of many kitchen appliances involves unexpected discoveries and applications, including wartime radar turned hamster defroster and replacing an 'ice king' with heat-stealing boxes.

The boiling temperature of water decreases with increasing elevation because the molecules need less energy to overcome the lower atmospheric pressure associated with thinner air.

'Shogun,' a 1980s TV series, helped popularize sushi in the US by stimulating an American interest in Japanese culture.

Studies suggest when you sleep is as important as how much you get, and syncing with your circadian rhythms may lead to less fatigue and improved long-term health outcomes

Sunflowers have long been a symbol of nuclear disarmament because they can extract large amounts of radioactive cesium from soil.

To reduce wrinkles in clothing, research recommends gentle wash cycles with more water and tumble drying with smaller loads and longer times.

Pure water does not conduct electricity because this flow of energy requires the movement of charged particles, and water is a neutral molecule.

Long before Major League Baseball began allowing instant replay for balls and strikes, an umpire reluctantly used the technology to determine whether a hit was a home run, a move that inadvertently ushered in a new era for the sport.

When caught in the mouths of cardinal fish, seed shrimp release glowing, bioluminescent chemicals, which alert predators of the cardinal fish, prompting the shrimp's ejection.

Stars appear to twinkle because turbulence in the motion of molecules in Earth's atmosphere causes light to bend and wiggle rapidly on its way to the surface—a phenomenon called scintillation.

When a Paris department store hesitated to sell Estée Lauder's perfume, she 'accidentally' broke a bottle, causing the smell to spread throughout the store and shoppers to start asking to buy the scent.

Urushiol, the oily toxin in poison ivy, can remain allergenic on clothing for years.

Netflix profits when you're not watching, and its movies are designed that way—read a detail-rich critical essay exposing lesser-known Netflix takes

Visualize how CRISPR-Cas9—a type of immune system used by single-celled organisms to attack invasive viruses—targets and makes precise changes to a gene's DNA.

Volcanic activity may have triggered the Black Death by spewing gases that led to crop failures in Europe, thus forcing the import of grain ships with plague-infested fleas.

'Silent' fireworks have gained more interest in recent years as a quieter celebratory option.

The word 'jazz' evolved from 'jasm,' 19th-century American slang for 'energy'

While atoms are normally made of protons, neutrons, and electrons, exotic ones have been built with antimatter—alternate versions of normal matter that live for fractions of a second and are about a billion times as rare.

In recent years a child anxiety expert has created and tested a novel phobia and anxiety treatment approach for children, focused on changing how parents respond to the fears.

SpongeBob exemplifies Aristotle's philosophy for living well because he understands that happiness doesn't come from external factors like money, recognition, or power.

Fast-casual restaurant Chili's is experiencing a resurgence, with its parent company recently reporting a nearly 32% increase in sales, thanks to passionate Gen Z fans on TikTok.

El Niño, Spanish for 'the boy,' was named after Jesus Christ because the phenomenon resembled the weather changes observed around Christmastime.

Despite being favored by 87% of Americans, Congress does not have term limits.