Check out my latest article with LiveStrong.com! Everything you've ever wanted to know about pasta making but were too nervous to ask a chef!
Curious about the bubbles you're drinking this NYE? Here's the full breakdown on everything from Prosecco to Cava, and Brut to Blanc-de-Noirs.
Are you constantly waiting for the other shoe to drop? Or throwing the baby out with the bathwater? Here's a quick lesson on where some of those famous phrases come from!
Plastic in the kitchen can be scary, but there's a better way! Silicone is a synthetic rubber that has an incredibly high melting point, perfect for cookware. Here's the science behind the material.
Believe it or not, there are a lot of scientific properties at work behind Santa's toy delivery on Christmas Eve. Trust in the magic, and be confident in the scientific lessons that propel Santa around the globe.
How does one of the oldest cooking materials work? Here's the history and science behind ceramic cookware!
Ever wonder where tonic water gets its name? Here's the fascinating medical history of a bar standard!
What are those gelatinous balls that congregate at the bottom of your cup of milky tea? What are the little pearls commingling with your vanilla pudding? Here's the secret science of Tapioca!
The choice between steel, iron, copper, and aluminum has never been more confusing! There are pots and pans of every variety these days, including hybrids of multiple metals. Which is best? Here's the chemistry behind metal in your kitchen.
Ever wonder what goes into making those blocks of tofu you see at the grocery store? Here's a quick lesson in protein coagulation!
Want a quick primer on how microwaves work to heat our food? Here's the easy science behind those incredible machines!
Ever wonder how charcoal is made? Or which fuel is best for cooking outdoors? Look no further! Here's all the information you need to better understand your grill.
Oh, the delectable cranberry! It sings a tart song, brightly. But how do we get cranberries from the fields to the tables? And just what makes that jellied cranberry sauce jiggle so much?
A favorite treat around the New Year in Japan, mochi is a sweet bun made from rice. I learned from a mochi master in Japan how to make the treat, it takes a lot of muscle!
Ever wonder what's inside those delightful little clouds of fluff? Look no further, here's the science behind marshmallows!
Emulsions are all around us, and they're particularly powerful in the kitchen. Ever wonder how to make mayo? Here's the quick answer!
Ever wonder what's so magical about this ancient brew? Here's a full scientific breakdown of kombucha!
BBQ varies from region to region, here's an investigative look at how those unique flavors were built over centuries of America immigration!
How much do we think we're eating? How much food is actually on our plates? When it comes to the psychology of filling your dinner plate there's more at work than just your hunger!
The plant-like organisms that grow in our oceans are responsible for nearly 90% of the oxygen in the atmosphere! Seaweed and the rest of the algae world are fascinating specimens, watch the video to learn why you might want to add some sea greens to your diet!