food science

Science Has Maybe Proven Why Indian Food Tastes So Good. Plus, 10 Great Recipes.

Behold: the wonders of taste buds and food science
Mar 6, 2015 11:00 am

According to The Washington Post, theres a scientific reason behind Indian foods spicy, inimitable deliciousness. Do we understand it? Absolutely not, but we will continue chowing down on dosas and curry for as long as we have stomachs. On that note, if you havent tried Indian-style Chinese food, which takes this science one step further, you haven't lived. Grab some yogurt and test out these theories on your very own taste buds with 10 of our favorite Indian recipes. 

How Seriously Not To Fry An Egg (Unless You're Really Good With Mercury)

This is one awesomely toxic breakfast trick!
Dec 5, 2014 10:00 am

Shimmery, shiny, molten heavy metal is TOTALLY the most metal way to fry an egg if you're not planning to eat it or necessarily even re-use that nice sturdy cast-iron skillet that never did anything crazy to you. This brilliant technique is not unlike making a deep-fried poached's just not exactly like it. You know? 

Do Chili Peppers Really Grow Better On City Rooftops Than Rural Farms?

There's something to the whole 'heat island effect'
Sep 15, 2014 9:00 am

It's basic science: hot peppers need heat, and America's concrete jungles attract plenty of that New York City, especially. Chris Shott examines why urban rooftop gardeners are so intensely proud of their intensely good peppers.

Cutting Your Birthday Cake The Right Way Will Keep It Moist And Spongey For Days

Ancient slicing technique is still a modern marvel
Aug 5, 2014 1:00 pm

There's a better way to slice a cake than the traditional wedge especially if you plan on saving some for later. Mathematician Alex Bellos, citing a century-old article in the scientific journal Nature, demonstrates a different strategy. Watch how he does it here.

30 Ways Chefs Are Going Wild With Pop Rocks

From coast to coast, dishes are popping off
Jun 30, 2014 9:00 am

When Pop Rocks were first invented by a chemist named William Mitchel in 1957, the moment was kind of like a precursor to molecular gastronomy. Today, the childhood favorite can be found all over the world in cocktails, mixed into barbecue sauce, on desserts and gracing opulent bites of foie gras. We were so interested in the stuff that we scoured the land to find exactly 30 ways Pop Rocks have been utilized around the world. 

Your Favorite Celebrity Might Just Be Turned Into Your Favorite Sausage

Food science, you are the best and worst
Mar 6, 2014 11:00 am

We’ve certainly heard of celebrity-endorsed food products. But, what about the celebrity as food products? This is what a new, shadowy company called BiteLabs has proposed as a weird hypothetical. And it’s made us throw up a little bit in our collective mouths.

UCLA Professor Brings Big Time Chefs To Class

Alice Waters, Alex Atala answer the tough questions
Mar 19, 2013 11:01 am

UCLA assistant professor Amy Rowat teaches a popular class called “Science and Food: The Physical and Molecular Origins of What We Eat” which strives to answer big questions relating to food like: Why do different cuts of meat have different textures? Why are some foods crispy? She's brought in some big-name chefs to help her explain.

What Is A Smoke Point?

Some cooking oils just can't take the heat
Jan 30, 2013 2:32 pm

When a recipe calls for safflower, soybean or peanut oil, it's not just trying to make you feel inadequate about the cooking oils readily available in your kitchen — and no, you can't substitute olive oil. We're pretty sure you're going to anyway — hey, we learn better from mistakes too — but you should know that the smoke points of olive and safflower oil are very different, which might account for the smoke slowly filling up your kitchen. Get our point? 


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