A Sip to Change the World (Part 1) By: Arham Jain Introduction Be it a cliché Valentine’s dinner, pulling an all-nighter for an important exam or a toast to the new year, no occasion is complete without the addition...
“Cornier” Than a Dad Joke Don’t Miss out on Halloween’s Tastiest Treat By: Ciara Danay Gradillas Every year, when fall comes around, I love to make my favorite special treat: popcorn and Chex mix, with my favorite ancient “corny”...
By: Jo-Ezer Lau “As it is, even the rich never drink it in an unsophisticated state; the morals of the age being such, that it is the name, only of a vintage that is sold, the wines being adulterated...
By Bryan Quoc Le | 150 Food Science Questions Answered A monk started to prepare his simple lunch of rice, vegetables, and broth. After meditating for hours, he grew hungry and wanted a delicious meal. He looked inside a wooden...
By: Diana Maricruz Pérez Santos Food science is a knowledge area that not only focuses on our dietary needs, but solves many food related challenges. It has likely been present in the history of humanity, since the beginning. Let’s...
By: Shivangi Kelkar Recently, a team from the Royal Society of Fellows, UK ranked food and drink innovations to understand the role of science and innovation in improving our health and life. A steering group of 3 Fellows reduced...
By: Shivangi Kelkar Can you believe it’s been 100 years since the discovery of the Maillard reaction? Breads, roasted coffee, biscuits, French fries, and grilled steaks all owe their appetizing smell, taste, and appearance to this reaction. It is...