It became clear that the ice cube thought it was cool to let off some gas. Boiling. Freezing. Gases. And how to get the perfect ice cube. Continue reading… Facebook Twitter LinkedIn
Do-nut know much about donuts? Now you do. Frying. Heat transfer. Maillard reactions. 5 things we do know about donuts. Continue reading… Facebook Twitter LinkedIn
The temperature rices. Thermostats. Latent heat. Culture. And how science gets steamy with culture in rice cookers. Continue reading… Facebook Twitter LinkedIn
It’s International Burger Day! Yums :D~~~~~ The 1-minute secrets to grilling the perfect burger. Yums! Yums! Yums! Continue reading… Facebook Twitter LinkedIn
You crack meat up. Cells. Crystals. Freezing. And why fresh meat trumps frozen. Continue reading… Facebook Twitter LinkedIn
Being cold and a-loaf was getting stale very fast. Crystals. Absorption. Freezing. And how to keep bread fresh. Continue reading… Facebook Twitter LinkedIn
The microwave was guil-tea of not being hot enough. Solubility. Convection. Boiling. And why the kettle is the perfect hot-tea. Continue reading… Facebook Twitter LinkedIn
Giving fish some lemon aid. Acids. Bacteria. TMAO. And why Chinese restaurants have tanks of swimming fish. Continue reading… Facebook Twitter LinkedIn
Absolutely broth-taking. Evaporation. Molecules. Humidity. And how to cool soup fast. Continue reading… Facebook Twitter LinkedIn
Half-baked, but still lava-able. Diffusion. Phases. Temperature. And the perfect molten chocolate cake. Continue reading… Facebook Twitter LinkedIn