I am a food scientist currently working towards my PhD. I’m hoping to educate the public by disproving food myths, explaining food ingredients, & structure.
Why does most airline food taste bad? And what doesn’t?
We combine ingredients to get the final product. Now, food scientists are doing it backwards.
The science and history behind the making of butter
How the early methods of testing alcohol content were completely absurd (and deadly).
We have become a salt-obsessed society, but maybe we can blame our ancestors for that?
The 17th-century mistake that put the ‘fizz’ into fizzy
The highly processed history of a much overlooked fruit.
Ever wondered how to deep-fry without oil? This is almost, if not quite, the same.
Most of our vegetables can’t fight back. So how do onions bring us to tears?
White spots are good: are you throwing away a perfectly good cheese?