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.

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.

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.

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.

Explore the chemical compounds found in fireworks

Besides the various salts and metals used to produce fireworks colors, shells are also filled with gunpowder and oxidizers to help fuel and accelerate reactions. Chlorates help strengthen colors, while dextrin, a starch, helps hold mixtures together.

The different energy levels of each element result in unique colors when burned

When heated, electrons absorb energy and move to excited states within an atom. They promptly drop back down and release light energy corresponding to the size of the drop, which is unique to each element.

Wood that changed the color of water was the earliest recorded example of fluorescence

Lignum nephriticum, a tea used to treat kidney and urinary illnesses, was described in the 16th century as derived from white wood that turned water a bluish hue. However, in the 17th century, accounts described the wood as reddish and creating a kaleidoscope of colors in water. In 1915, the sources were identified as two different woods, which absorb UV radiation and emit visible light.

Explore the chemistry of undesired body odors

This graphic highlights some of the main compounds in different body odors, including halitosis (bad breath), flatulence, and foot odor.

Volatile chemical contamination can last in burn areas long after urban wildfires

Lead, arsenic, asbestos, and other chemicals have been found trapped in smoke-exposed rugs, couches, pillows, and other furniture that appeared otherwise undamaged from the 2025 LA wildfires. The gradual release of these substances has produced dangerous indoor air concentrations and contributed to increased emergency room visits and abnormal blood tests.

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 five most common chemicals found in modern food

Most modern processed foods rely on a number of preservatives to stay fresh from production to our plates. The most common include citric acid (preservative and flavor), sodium benzoate (preservative), xanthan gum (thickening and stabilizing), carrageenan (thickening), and red dyes 3 and 4 (for color).

How fermentation enables the pickling of food and the production of beer

This process occurs when microbes produce lactic acid, ethanol, or carbon dioxide after consuming sugars. The acid helps preserve vegetables in a brine solution during pickling and gives them a sour taste, while ethanol serves as the inebriant in alcoholic beverages. The acid and carbon dioxide give sourdough bread its taste and texture.

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

Experiments involving the same dishes, with salt added at the start of cooking versus at the end, have been shown to yield drastically different taste outcomes because salt takes time to diffuse into foods, particularly vegetables, whose cells are surrounded by cellular membranes and walls. Salting at the end will produce a concentrated surface coating, rather than even seasoning.

Spontaneous combustion involves an object igniting on its own

Even without matches, sparks, or external flames, exothermic chemical or biological reactions can increase the internal temperature of objects to the point where they reach a threshold temperature that can cause them to catch fire. Running batteries and fermenting bacteria within compressed materials can build this heat and cause combustion.

Cigarette smoke exposure boosts MS risk by up to 55%, though smokeless tobacco doesn't

The components of the smoke itself are associated with these significantly increased risks, so it's something beyond nicotine itself that drives that risk. What's more, smoking also increases the risk of developing antibodies to MS-treating drugs.

Cocktails now increasingly feature strange ingredients like bacon fat

Cocktail mixology has evolved in recent decades, shifting from a revival and reimagining of old favorites to pure experimentation. Where drinks were at one time anchored by a long-established favorite, now drink menus can feel incomprehensible to the average drinker, and little to indicate what the ultimate flavor profile of the libation will be.

A timeline of the science of taste discoveries

The tongue is made up of four types of papillae—elevated, nipple-like projections that give the organ its rough texture. In the early 1900s, initial research into the tongue's varying taste sensitivity led to a misleading map of the tongue and its taste regions. Over the decades, researchers fleshed out five distinct tastes (and more recently, a sixth).

How to cook food with lasers

Creative Machines Lab at Columbia Engineering have developed a system of software-controlled lasers to cook food with precision, retain moisture with the final-cooked product, brown food within its original packaging, and create an entirely new meal creation process for a consumer. Watch this three-minute video to see for yourself.

Pineapple research helped scientists solve Los Angeles' smog mystery

In the 1950s, chemist Arie Haagen-Smit applied methods he'd used studying pineapple plant chemistry to smog-filled air—discovering that sunlight reacting with car exhaust produced photochemical smog from hydrocarbons and nitrogen oxides, not factory smoke.

Cultivate your coffee taste with this interactive flavor wheel

Coffee is one of the more complex things humans consume, and taste can vary drastically based on bean genetics, roasting technique, and more. Using this flavor wheel, you can more accurately describe your coffee's aroma by starting from the center and moving outward.

DNA may serve as a flame retardant by self-extinguishing some burning materials

When DNA burns, phosphate groups release phosphoric acid, and nitrogenous bases release ammonia. These molecules, along with the sugar in DNA's backbone, shift the combustion reaction toward the formation of intumescent char. This puffy, carbon-rich layer protects open flames from burning the material beneath.

Watch an animation of what happens inside cookies as they bake in an oven

As temperatures rise and butter melts, trapped water expands, spreading the dough, which remains held together by a network of proteins. Maillard reactions produce browning on the surface beyond 310 degrees Fahrenheit (154 degrees Celsius), while caramelization can be triggered by baking past 356 degrees Fahrenheit (180 degrees Celsius).

Pellet grills evenly distribute heat across a grill

Using ignited wooden pellets and fans to evenly distribute the heat across the cooking surface, pellet grills give food deep flavor and grant cooks more control, offering a newfangled take on barbecue.

Learn the history of food science breakthroughs from the 20th century

Long after humans developed the means to produce sufficient food to feed civilizations, scientific research focused on a wide variety of objectives, such as developing methods to preserve food quality (accomplished via frozen food), speeding up cooking (leading to the microwave), and lowering the cost of sweetening food, which high fructose corn syrup provides.

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.

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.

Pigments in paint can come from rocks, plants, insects or synthetic sources

Paint's composition is varied through the combination of pigments with binding agents. In the past, artists created their own paints by mixing pigments with water, oils or egg yolks to bind the colors together.

Rainfall and lush vegetation make the Great Smoky Mountains smoky

The national park is a rainforest that receives significant rainfall. When the vegetation on the mountains gets wet, it releases a gas that is smoky, and sometimes even appears blue, a phenomenon that gave the mountains (and the park) its name.

Microwave ovens heat food by agitating certain molecules with non-ionizing light

Molecules with resonant frequencies within the microwave range vibrate, producing heat between adjacent matter, just as hands warm when rubbed together. The mesh in front of an oven's door confines the microwaves to the container, while the rotating plate allows different parts of food to travel through regions of maximum vibration.

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.

Explore some of the trademarked scents in the US

Scents, when they are truly unique and identifiable to a particular brand, can be trademarked. Any trademark on a scent must pass two tests: distinctiveness and non-functionality. In order to be trademarked, the scent of a product can't be the primary purpose of that product (like a candle or a perfume), and the scent has to be distinct. Some of the trademarked scents include Play-Doh and the pain-relief patch Salonpas.

Acrylamide forms naturally during high-heat cooking through the Maillard reaction

While studies have shown it can damage DNA and potentially cause cancer in mice, humans absorb and metabolize acrylamide at different rates, introducing uncertainty in the research's applicability to humans. Some international health agencies have nonetheless recommended avoiding darker roasts when cooking starchy foods.

The science behind why some noises have color names

Different noise colors (white, brown, pink, blue) have been proven to affect mood and focus. An audiologist explains that these sounds are named after specific light wave frequencies. While individual preferences vary, certain noises consistently impact sleep, stress reduction, cognitive performance, and problem-solving. The article highlights how these sounds can enhance productivity, relaxation, and even gaming experiences.

Radioactive elements can generate electricity, sterilize products, and date artifacts

Since their discovery in the 1890s, these substances have been incorporated throughout our daily lives, from treating food packaging and improving microbial safety to their presence in smoke detectors and gauges for ice cream aeration.

The surprising science behind Pop Rocks

Have you ever wondered why Pop Rocks makes tiny explosions in your mouth? Well, there’s actually pressurized carbon dioxide bubbles trapped within the sugary candy. This 19-second video shows you what Pop Rocks look like under a microscope.

Typhoid smells like freshly baked brown bread

Certain ailments are associated with documented scents, including diabetes, Parkinson's disease, and typhoid. The skin of people with yellow fever, for example, can smell like a "butcher shop."

A list of five scientific theories that were accepted and later disproved

Humoral theory held that everyone's personality derived from different combinations of four bodily fluids: blood, phlegm, yellow bile, and black bile. The phlogiston theory stated that all combustible materials possessed a fire element—phlogiston—that was released and absorbed by the air during burning. When the air became saturated with phlogiston, the fire would go out.

Why Smartfood cheddar popcorn lost its flavor

A passionate fan of Smartfood's white cheddar popcorn investigates why the snack's flavor has diminished over the years. After consulting online forums, the author confirmed many fans noticed the shift. The inquiry revealed a major change to the ingredient list between 2019 and 2021, where cheddar cheese was downgraded and "natural flavors" upgraded—likely due to regulations around sodium use in snacks. Read for a fascinating overview of snack formulas, corporate marketing, and more.

Iron rusts in the presence of water and oxygen because these ingredients enable the metal atoms to release energy and enter a more stable state.

The role of fire in the evolution of humanity's big brains

Roughly 1.5 million years ago, the brain size of our hominin ancestors exploded. To understand why, Richard Wrangham posited the cooking hypothesis, arguing the adoption of fire as a means to cook food had a lasting impact on our ability to digest...

How the pigments that absorb light for photosynthesis contribute to plants' green color

Although light energy is captured to power the reactions that produce the building blocks of starch, cellulose, glucose, and other sugars, chlorophyll a and b are most sensitive to violet, blue, orange, and red light, leaving green light mostly unabsorbed. This green light is instead reflected, giving most plants this color appearance.

Bioluminescence provides organisms with a method of hunting, defense, or mating

Unlike glow sticks, bioluminescent reactions use renewable resources like oxygen and ATP. This ability allows fireflies to mate and deter predators, anglerfish to confuse and attract prey, and deep-sea shrimp to defend themselves by vomiting glowing slush.

A catalog of 3,000 ornate Chinese cigarette boxes and brands

China's vast, state-owned tobacco market has produced enough regional brands and packaging variants to sustain a dedicated collector community. Ciggies.app functions as both a product database and an enthusiast social network, with entries spanning current mainland releases, historical discontinued brands, and international imports.

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.

Theories vary on why we love to eat spicy food—even when it hurts.

Michael Sveda discovered cyclamate by accident

When this lab researcher brought his hands to his lips to smoke his cigarette in 1937, he tasted something sweet, which he called cyclamate. It was quickly used in diet sodas, but it was banned from the US in 1969 after being linked to rodent bladder cancer in lab experiments.

Exploring carbon compound pore structures contributed to improved gas mask filtration

During World War II, the British Coal Utilisation Research Association sought to improve the efficiency of coal as an energy source and studied the effectiveness of charcoal filters to keep soldiers safe. Rosalind Franklin's research there formed the basis of her PhD and led to five scientific papers.

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.

Without liver bile, human poop would be a pale silver color

Stomach acid and enzymes break down food into smaller particles, expelling a semi-fluid mass called chyme into the small intestine, where bile is added. As the intestines absorb nutrients and water, the chyme solidifies and changes color.

Synchrotron radiation has revealed the fur color of creatures millions of years old

When electrons are accelerated in the loop, they produce intense X-rays that can reveal properties of a sample struck by them, just as X-rays can be used to show bone structure in humans. Studying the reflected light from fossils can uncover the presence of known pigmentation compounds.