Abbey Thiel

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.

food

Tomato Juice

Why does most airline food taste bad? And what doesn’t?

food

Reverse Engineering

We combine ingredients to get the final product. Now, food scientists are doing it backwards.

food

Feel the Churn

The science and history behind the making of butter

alcohol

The Proof is in the Powder

How the early methods of testing alcohol content were completely absurd (and deadly).

food

Science of Salt

We have become a salt-obsessed society, but maybe we can blame our ancestors for that?

food

Bubbly Beverages

The 17th-century mistake that put the ‘fizz’ into fizzy

food

A Vanilla Story

The highly processed history of a much overlooked fruit.

Air Fryer

Air Frying

Ever wondered how to deep-fry without oil? This is almost, if not quite, the same.

chemistry

The Attack of the Onion

Most of our vegetables can’t fight back. So how do onions bring us to tears?

biology

Cheese Crystals

White spots are good: are you throwing away a perfectly good cheese?