What soda can and what soda can’t.
Materials. Permeability. Solubility. And how soda cans and plastic bottles affect fizziness and taste.
Wagyu might want to meat me (and why you might care).
Enzymes. Microbes. Evaporation. And why dry-aged beef is usually preferred over wet-aged.
The glass light-hows.
Proposing a toast to the happy thermocouple.
Conductors. Voltage. Temperature gradients. And how design prevents accidents in a toaster.
Fast food.
“Double, double toil and trouble; fire burn, and cauldron bubble.”
Insulation. Heat capacity. Temperature. And why double-boiling is worth the toiling.
Stay cool with a cold brew coffee
Temperature. Solubility. Oxidation. 5 reasons why a cold brew coffee is sweet and smooth.
