Make pasta sauces smoother and silkier every time with no added ingredients
A food scientist shares a simple method to enhance pasta sauce without additional ingredients by optimizing the water used for boiling pasta.
Estonia's only gut machine helps scientists study digestion and its processes
Estonia has introduced its only gut simulator machine which aids scientists in researching digestion and the health impacts of food by analyzing beneficial compounds like dietary fibers.
Professor says red wine and cheese will slash cholesterol
A professor suggests that consuming red wine and cheese could help lower cholesterol and improve heart health.
Food is also politics
The article discusses how the most powerful country in the world prioritizes economic interests over scientific evidence, jeopardizing public health.
Why are there fine holes in dosa? Know the real reason
The article explains the scientific reason behind the formation of tiny holes in dosa, a popular South Indian dish enjoyed globally.
The Food Authority reports a cosmetics company for misleading customers
The Danish Food Authority has reported the International Cosmetics Science Center (ICSC) for misleading customers with false product labeling.
Food Authority reports a Jutland company for misleading
The Danish company International Cosmetics Science Center (ICSC) has been reported to the police for misleading its customers by the Danish Veterinary and Food Administration.
The rarest coffee in the world passes through an elephant's stomach and science is beginning to explain why it's so liked
A study explores how coffee processed through an elephant's digestion contributes to its unique flavor and appeal.
Is there a 'dairy matrix'? These dairy products are particularly beneficial, according to a professor.
The article discusses whether dairy products like cheese, milk, and yogurt can impact health differently despite having similar fat content, highlighting the concept of a 'dairy matrix' and its implications for nutrition.
Why do they sprinkle water on the griddle while making dosa? An IIT Madras professor explains
An IIT Madras professor explains the scientific reasoning behind the tradition of sprinkling water on the griddle when making dosa, a popular Indian dish.
These are the officials who check your food, salary can be up to 1 lakh
Young individuals looking to build a career in the food safety sector have a unique opportunity as this rapidly growing field in India offers good salaries and job stability, especially for those with a passion for food and a background in science.
The new American dietary guidelines under scrutiny
The article discusses the recent American dietary guidelines, focusing on food quality, protein, and scientific objections surrounding them.
Earthworms Do Not Have Hunger Hormones
Scientists have discovered that earthworms can go without food for extended periods without the typical hunger signals observed in other species.
Large Elderly Study: This Food May Help You Live to 100
A recent study published in Science Direct reveals that elderly meat-eaters have a significantly higher chance of reaching the age of 100 compared to their vegetarian peers, challenging long-held beliefs about plant-based diets.
Manuel Viso: "The crunch of potatoes activates the pleasure neurotransmitter, and your brain applauds"
Dr. Manuel Viso discusses how the crunch of fried potatoes activates dopamine, leading to a rapid sensation of reward that can trap the nervous system.
Chefs Warn: Six Foods You Should Never Keep in the Fridge Door
Chefs and food science experts warn against storing certain foods in the fridge door due to temperature fluctuations that can affect food quality.
Why do we need to add vinegar to the water when poaching an egg? Does milk tenderize meat? Can we cook using only lemon juice?
The article discusses the scientific principles behind certain cooking techniques, such as poaching eggs, tenderizing meat, and cooking with lemon juice, based on insights from culinary science books.