Precision. Plastics. Usability. And how a pair of scissors’ design made it a kitchen staple.
Tag: surface area
Are we stew talking about science?
Hygroscopic substance. Capillary action. Amorphous state. And how gelatin makes meat juicy and tender.
Boiling. Freezing. Gases. And how to get the perfect ice cube.
Starters!
New here? Why not start here?
Specials: Spaghetti!
Specials: Surprise Me!
Guess how often we have hydrocarbons in our food?
