A breakdown of gelling agents used to modify a liquid's texture

Gelatin, agar, and other substances form a structural network that traps liquid, making it appear solid and enabling chefs to create stable layers in pastries and confectionery products. In different concentrations, they can also be used to thicken liquids into gels or encase them in gelatinous spheres.

Explaining concentrate and how concentrate-derived juice differs from its source

Developed to reduce the volume of goods—thus lowering storage and shipping costs—the concentration process uses pressure and heat to remove water, pulp, and skin from fruits. Concentrates provide significant flavor, sugar, and calories to foods in small quantities, but do not retain most of the fiber, vitamins, and other nutrients from the source fruit.

How texture affects taste

Texture is the brain's interpretation of several sensations, including pressure, as registered by our teeth, tongue, and finger tips, and sound, as recorded by our ears. Texture also speaks to food particle sizes—smaller than 35 microns contributes to the sensation of creamy—and the balance between flavor and mouth time, such as the crunch of a crispy chip or the bounce of a chewy caramel.

High freezing speed restricts the development of gritty crystal chunks in ice cream

For this reason, ice cream does not maintain its smoothness when refrozen in a traditional freezer over several hours. The smooth texture is also made possible by balancing fat, sugar, and emulsifiers.

What's the difference between an ale and a lager?

The major distinction is that ales are typically fruitier, while lagers are cleaner and crisper. This video breaks down several more of the nuanced differences between the two styles.

Ice cream’s unfrozen consistency is thanks to sugar

Making ice cream is a complex, multistep scientific process. But the treat’s scoopable, chewable consistency is due to the product’s dissolved sugar.

While both butter and margarine are mixtures of tiny water droplets in a matrix of fat, butter's fatty acids are mostly saturated, while margarine's are primarily unsaturated, affecting how each melts.

Candymaker Haribo focuses on gummies to simplify production

Focusing on a specific kind of candy gives the company expertise on texture, ingredients, factory processes, and more. The company's decentralized production allows for regional specification.

Miracle berries make things that normally taste acidic or sour, such as lemons, taste sweet, like sugar-coated candy, by binding a special protein called miraculin to taste buds.

Cantaloupe’s textured skin boosts the risk of food poisoning

Food safety expert Darin Wetwiler says he prefers to stay clear of this fruit altogether since it’s so hard to keep the textured skin pathogen-free. He advises trying to avoid pre-cut cantaloupe in particular, since consumers won’t know when the fruit was sliced and pathogens on the outside could have been spread to the part we consume during slicing and multiplied.

Ice cream, gelato, sorbet, and Italian ice are all popular cold desserts, though they have many important differences.

How chefs suspend liquid in edible pearls resembling caviar to introduce a new texture to fluids

Through spherification, drops of a solution of sodium alginate and a flavored liquid are placed in a calcium lactate solution, which forms a chemical skin around them. This is because calcium replaces the sodium in the alginate chains, forming a gel around each drop's liquid interior.

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.

Unlike fruits, the category of 'vegetables' is a culinary term, not a scientific one

Within botany, fruits are defined as the ripened ovaries of flowering plants, and include apples, grapes, tomatoes, avocados, green beans, peppers, and almonds. In the kitchen, "vegetables" is an umbrella term that encompasses many fruits and other parts of plants, such as leaves (lettuce, kale) and roots (carrots, beets).

One jellyfish species is biologically immortal

Turritopsis dohrnii is a type of jellyfish that can revert back to a juvenile stage after reaching sexual maturity, theoretically allowing it to stay alive for good. But that's a tough sell in a world full of predators. See this list of some of the longest-living species on Earth.

The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

Tasty vegan ice cream depends on fat

Making delicious ice cream without dairy is a challenge for food scientists because most nondairy milks have more water than fat, which creates tasteless ice crystals when frozen. The key is finding a base with enough fat to give the finished product its signature creamy mouthfeel.

Intriguing facts about tomatoes

This episode of the Lunchbox Envy podcast dives deep into the world of tomatoes. Why do they taste nicer in certain settings? Do they "scream"? What are their health benefits? All of these questions and more are answered about the luscious red fruit. Listen and reflect on the historical and cultural significance of the tomato.

Viscosity is a fluid's resistance to flow, which varies with temperature

Liquids become less viscous as temperature increases, while gases become more viscous and therefore flow more slowly. The increased gas collisions at higher temperatures contribute to greater friction between streamlines, increasing viscosity.

A collection of molecular gastronomy techniques, from flavored air to turning oils into powder

Soy lecithin can be blended with flavored mixtures, such as herbs and Parmesan, to produce edible bubbles, which can be frozen into a solid foam. Maltodextrin can be combined with liquid fats in a food processor to create light, flavorful powders.

Watch how seed cotton is collected and processed into cotton fibers, feed for livestock, and cooking oil.

Adhesion molecules and intercellular junctions allow cells to connect together

While some organic structures are mostly composed of non-cellular components (e.g., collagen and calcium phosphate minerals in bones), tissues and organs composed of connected cells rely on specialized proteins and connections to create watertight seals that protect cells within the interior from environmental molecules.

Explore a list of 12 recipes incorporating techniques from molecular gastronomy

The recipes include popcorn shooters that taste like liquid caramel corn, almost-instant soft serve made by blending frozen fruit with sugar and fromage blanc, a fusion of fried rice and pizza, and skewered fruit coated in a broiled, glossy meringue.

Laminar flow moves in smooth, parallel layers, while turbulent flow is chaotic

In laminar flow, particles that make up a fluid move in consistent paths that do not cross each other. Contrastingly, differences across the speed of these particles cause them to mix, creating turbulence when viscosity cannot suppress the differences.

Ultraprocessed foods include preservatives, dyes, sweeteners, and more

Processed foods are those that have been altered from their original state, which includes numerous processes that we consider natural, such as cooking or salting. Ultraprocessed foods contain at least one item that wouldn’t be found in a kitchen, like hydrogenated oils or high-fructose corn syrup. It’s estimated that nearly 75% of all foods consumed in the US are ultraprocessed, though that doesn’t mean that all of them are unhealthy. In fact, some, such as prepackaged whole wheat bread and soy milk, are recognized for their health benefits.

How silica gel took over the world

Silica gel packets are those sugar packet-like bags that keep packaged foods and more dry and free of mildew. First invented in the early 20th century, they saw great commercial success starting in 1927, being deployed in traded goods across the world. This simple invention allows modern supply chains to extend across the globe by extending the preservation of shipped goods.

Watermelons were once neither red nor sweet

The gargantuan summer picnic staple has a fascinating story: 100 million tons are produced worldwide and they take up the most space of any vegetable crop in the world. But not long ago, the flesh of the melon was white and it had a bitter taste.

Is ice slippery because of amorphization—a chaos of molecules caused by sliding?

Traditional explanations cite three factors that make ice slippery: pressure, friction and so-called premelting. A fourth has been proposed in recent years: amorphization, that sliding along some surfaces creates molecular disorder, causing liquid-like behavior.

Key components of a joint: bones, cartilage, ligaments, tendons, and fluid

A human joint is any place in the human body where two bones connect. This junction allows for movement, but is prone to breakdown and pain. This nine-minute video explains normal joint anatomy and function, with particular attention to the different types of motion each joint facilitates.

Fish in polar waters contain proteins in their blood that act as antifreeze, and some manufacturers have used lab-grown versions of these proteins to help keep ice cream smooth.

Agnes Marshall invented 'ices,' the Victorian equivalent of ice cream, and improved the period's hygienic practices for consuming the dessert.

Chemistry-informed advice for cooking pasta, including how to prevent clumping noodles

On a molecular level, pasta dough consists of protein structures that hold starch molecules, and the starches absorb water during cooking, forming a gel that softens the pasta. Pasta should not be rinsed after cooking. Instead, some of the pasta water should be added to the pasta sauce, as the gelatinous starch will help the sauce stick to the pasta.

Tannins contribute to a wine's composition

Tannins are compounds found in many different types of food, including grape skins. When consumed, they produce a noticeable drying effect in the mouth. Because of the difference in production methods, red wines typically have tannins while white wines do not.

The food processing techniques developed for World War II, later repurposed for consumers

Research projects funded or sponsored by the military led to the development of active dry yeast to make bread easier to bake and an improved version of dehydrated cheese, which would be used in powdered cheese snacks. Freeze-drying, which had been used to ease the transport of blood plasma to battlefields, where it would be reconstituted with water, was later used on fruit for cereals.

Uncrustables' reinvention of the PB&J

In the 1990s, David Geske and Len Kretchman came up with the ingenious idea to package and mass-produce a crustless version of the peanut butter and jelly sandwich. This makeover to an American childhood staple resulted in a $1B business. Read this article in Mental Floss to learn more about the origins of the brand Uncrustables and its extraordinary success.

Discover the chemistry behind smoking foods, including the types of smoking and the source of smoking flavors and colors.

Low-and-slow smoking transforms tough cuts into tender, flavorful cuisine

Cooking meats at low temperatures over many hours breaks down muscle proteins and collagen into gelatin, making the meat juicy and soft. Patience, gentle smoke, and moisture retention are needed to avoid dry or chewy results.

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.