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Posts tagged food science

November 1, 2013

 

Assorted chocolate candies on display

The Secret of M&Ms

Candy coated chocolates are made through an intensive tumble-dry process.

September 18, 2013

 

meat in the grocer's freezer

What Makes Meat “Tender?”

Today's A Moment of Science asks, what makes meat "tender"?

May 31, 2013

 

garlic in a bunch

Garlic And The Enzyme Alliinase

If you're a garlic lover (or hater) --these two basic guidelines might help: chopping garlic heightens the flavor and smell, while cooking mellows it.

April 15, 2013

 

muffin on a plate

Use Science To Make The Perfect Muffin

What makes the difference between a lofty, delicate muffin and a flat, rubbery lump?

April 10, 2013

 

assorted fruits

Enjoying Your Food Increases The Nourishment Your Body Receives

Did last night's dinner make you drool with anticipation? Did lunch have you licking your chops?

April 5, 2013

 

green apple from side

Applesauce Harnesses The Power Of Osmosis!

Applesauce recipes call for sugar, to heighten the sweetness. The recipe is very specific about when to add the sugar--after the apples have cooked. Why?

February 19, 2013

 

head of lettuce

Why Lettuce Should NOT Be Frozen

A Moment of Science wonders, why isn't there any frozen lettuce?

January 18, 2013

 

cilantro close up

Cilantro: Love It Or Hate It?

According to scientists working at the Monell Chemical Senses Center, the smell of cilantro usually produces a "love it" or "hate it" response.

October 11, 2012

 

yogurt containers stacked in a pyramid

The Mysterious Liquid In Yogurt

When you open a container of yogurt, you'll often see liquid collected on top. What is it, and where does it come from?

August 24, 2012

 

restaurant with Calories sign

How Do Scientists Measure Calories In Food?

A food Calorie represents the amount of energy that will raise the temperature of one kilogram of water one degree Celsius.

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