Much has been made of the art of pizza making. But baking the perfect pie is more than an artform: from the oven temperature, to the composition of the crust, and even the flavor profile of your favored toppings, crafting the ultimate pizza can really be broken down into a science.Continue reading “The Science Behind the Perfect Deep Dish Pizza”
Everyone is hearing about the coronavirus, and, of course, Corona beer is not having any of it. Maybe they’ll try renaming it, but that’s not going to happen any time soon. I’m going to assume that you probably know that a coronavirus isn’t called that because of the beer. It’s called that because of the Latin term for ‘crown,’ which the virus looks like.Continue reading “Coronavirus, Corona Beer, and Corona Bread”
Today, you can find hydrogenated butter with canola oil right next to trans fat-free margarine. Partially-hydrogenated soybean oil a few aisles down from Omega-3 fatty acids. Your friends tell you that you can eat fat as long as you avoid sugar, while doctors tell you to avoid some fats because they’ll clog your arteries and cause heart disease. Yes, the world of fats is as complex as it is diverse. Continue reading “Say Goodbye to Trans Fats”
It seems like every year there’s a new miracle food. First it was kale, then it was açai bowls, and now kombucha (pronounced come-BOOCH-uh) is the new health craze. You may have heard friends or colleagues touting its benefits: “It prevents cancer!” “It fights off colds!” “It’s the fountain of youth!” Maybe you’ve recently hopped on the kombucha train, or have been drinking it for years, or, if you’re honest, maybe you have absolutely no idea what it is. (It’s a fermented tea drink, in case you were wondering).
Well, you’re in the right place! Let’s learn more about the science behind kombucha. We’ll explore how it is made and how it interacts with our bodies. And spoiler alert: while it’s probably not the fountain of youth, evidence suggests it could be really, really good for us.
In the last several years, I, like many others, have become increasingly aware of and concerned with the issue of food waste. In 2014 (the most recent published data), the U.S. Environmental Protection Agency (EPA) estimated that, of the 136 million tons of municipal solid waste (MSW) sent to landfills that year, food was the largest component, accounting for over 21 percent of the total landfilled MSW. Continue reading “Go Home Food, You’re Wasted: What You May Not Know About Food Waste in the U.S.”
Have you ever wanted an instrument for determining which biological molecules are present in a mixture? Okay, unless you’re working in a lab, you probably haven’t had that desire. But the good news is, you have one anyway, and you take it with you wherever you go- it’s your tongue!Continue reading “A Taste of Science for the Everyday”
By pure volume, America has become one of the largest consumers of wine in the world. Twenty years ago, Americans produced about 440 million gallons of wine, and the average person in the US drank about two gallons of it a year. Continue reading “Where Wine Gets its Kick”