A Moment of Science
There's an art to creating the perfect ice cream soda. You start with just two ingredients-ice cream and soda-you end up with three-ice cream, soda, and foam.
Love to bake, cook, or eat food? A Moment of Science brings you some of our best food related articles.
Did you know that scientists are studying how bugs survive in harsh, frozen environments to learn how to keep our ice cream cold?
Ice cream seems to be the worst offender in terms of calories. Is there a reason why it has to be so very fattening?
If you had to guess the most common cause of headaches, would you ever suspect the culprit is ice cream?
Ice cream and soda... an amazing combination but how do you get rid of the foam?
The bath of salty ice water freezes ice cream faster than plain ice water could. And speedy freezing does more than minimize the cranking time on a hot summer’s day.
If you’ve ever been to the Air and Space Museum in Washington DC, perhaps you’ve sampled the kind of freeze-dried ice cream astronauts eat during space missions. A stiff, dry square, the freeze-dried version tastes just like ice cream, except that it isn’t cold, and has no moisture.
Copyright © 2013, The Trustees of Indiana University | Copyright Complaints
1229 East Seventh Street, Bloomington, Indiana 47405
