Also: the science of regular vs. gluten-free spaghetti, catching high-speed snake bites in action, etc. Karnak Temple, Luxor, Egypt. Credit: […]
Category: Food science
The chemistry behind that pricey cup of civet coffee
A sampling of scat Kopi luwak is quite popular, with well-established markets in several South and East Asian countries. Its […]
The physics of frilly Swiss cheese “flowers”
For their experiments, the authors of the PRL paper selected samples of Monk’s head cheese wheels from the Fromagerie de […]
Physics of the perfect cacio e pepe sauce
The trick: Add corn starch separately to make the sauce rather than using pasta water. Cacio e pepe is an […]
Fewer beans = great coffee if you get the pour height right
Skip to content Pour-over coffee is made by flowing a strong, laminar water jet through a bed of ground coffee […]