Food & Drink
Follow Food & Drink in the Factlen app and get an alert when there is news. Get the app
Explainer
Why Boiling Cabbage and Broccoli Restores Dietary Iodine Bioavailability
5 sources · 3d ago
Explainer
Why Salting Eggplant Squeezes Out Collapsed Air Pockets Rather Than Bitter Juices
4 sources · 3d ago
Explainer
How Rapid Catechin Depletion Makes the Second Steep of Oolong and Pu-erh Taste Sweeter
7 sources · 4d ago
More in Food & Drink
ExplainerBaking Chemistry
How Flour Bleaching Lowers Dough pH to Inhibit Maillard Browning in Baked Goods
Commercial Pastry Chefs 35%Artisan Bread Bakers 35%Food Scientists 30%
ExplainerFood Chemistry
The Emulsification Limits of Sodium Citrate: Why Excess Melting Salt Turns Processed Cheese Mealy
Food Scientists 40%Modernist Culinary Technicians 35%Traditional Cheesemakers 25%
ExplainerGrilling Thermodynamics
Why Charcoal's Radiant Infrared Heat Sears Meat Faster Than a Gas Grill's Convection Currents
Charcoal Purists 35%Gas Grill Advocates 35%Culinary Physicists 30%
ExplainerBrewing Dynamics
How Bimodal Flat Burrs Accelerate Fines Migration to Cause Uneven Flow Channels
Filter Coffee Purists 40%Texture and Body Advocates 30%Espresso Traditionalists 30%
ExplainerFood Chemistry
Why Osmotic Water Loss From Unrinsed Salt Turns Cured Fish Muscovy-Leather Tough
Modern Culinary Scientists 40%Traditional Preservationists 30%Commercial Seafood Processors 30%
Deep DiveAgricultural Economics
How Global Agricultural Productivity Gains Mask a Widening Farm Wealth Gap
Agricultural Economists 50%Rural Development Advocates 50%
ExplainerFood Chemistry
How Heat Inactivates the Enzyme That Turns Green Tea Leaves Black
Food Process Engineers 40%Botanical Chemists 35%Extraction Scientists 25%
ExplainerFood Science
How Pectin Hydrolysis at 82°C Prevents Pureed Vegetable Soups From Curdling
Culinary Science Perspective 40%Traditional Culinary Arts 35%Nutritional Preservation Advocates 25%
ExplainerFood Chemistry
Why Cross-Linked Phosphated Starches Maintain Freeze-Thaw Stability in Ultra-Processed Foods
Food Formulators 45%Regulatory Authorities 30%Clean-Label Advocates 25%
ExplainerFood Physics
How Gluten Cohesion and Steam Pressure Dictate the Thickness of Soup Dumpling Skins
Traditional Dim Sum Chefs 40%Food Rheology Researchers 30%Commercial Dumpling Manufacturers 30%
ExplainerThermodynamics
Why Melting Ice Delivers 21 Times the Chill of Sub-Zero Whiskey Stones
Culinary Physicists 40%Traditional Mixologists 40%Material Engineers 20%
ExplainerFood Chemistry
How Ferrous Iron in Red Wine Oxidizes Seafood Fats to Create a Fishy Aftertaste
Food Chemists 40%Traditional Sommeliers 30%Progressive Chefs 30%
ExplainerFood Chemistry
Why Brand-New Frying Oil Leaves Fast Food Pale and Limp
Food Chemists 40%Commercial Operators 40%Process Engineers 20%
ExplainerNutrient Absorption
How Cooking Eggs Unlocks Vitamin B7 by Destroying the Avidin Protein
Nutritional Biochemists 45%Public Health Dietitians 35%Culinary Scientists 20%
ExplainerCulinary Science
Why Removing Kombu Below 80°C Prevents Bitter Dashi
Culinary Scientists 40%Traditional Washoku Chefs 35%Home Cooks 25%
ExplainerNutrient Absorption
How Tea and Coffee Polyphenols Chelate Iron to Block Intestinal Mineral Uptake
Clinical Dietitians 35%Plant-Based Nutritionists 35%Gastroenterology Researchers 30%
ExplainerFood Chemistry
Maintaining 28 to 32 Degrees Brix Regulates Freezing Point Depression to Prevent Rock-Hard Sorbets
Culinary Scientists 40%Professional Pastry Chefs 35%Food Mechanics Analysts 25%
ExplainerFood Chemistry
Dissolved Calcium and Atmospheric Oxygen Chelate Polyphenols into Brittle Tea Scum
Fluid Dynamicists 40%Food Chemists 40%Culinary Science 20%
ExplainerFood Science
Why Pastry Lamination Requires a Strict 14°C to 18°C Window to Prevent Butter Shattering
Culinary Scientists 40%Production Bakers 35%Home Baking Educators 25%
ExplainerWine Chemistry
Why Uncorking a Wine Bottle to Let It Breathe Fails to Aerate the Wine Inside
Scientific Consensus 60%Traditional Hospitality 20%Practical Oenology 20%
ExplainerFood Science
Ruptured Starch Granules Elasticize Steam Bubbles to Force Pasta Water Over the Rim
Culinary Scientists 40%Traditional Home Cooks 30%Professional Chefs 30%
ExplainerFood Chemistry
How Dipotassium Phosphate Buffers Espresso Acidity to Prevent Plant Milk Curdling
Food Scientists and Formulators 40%Specialty Coffee Baristas 35%Clean-Label Advocates 25%
ExplainerFood Safety
Why Citrus Acid 'Cooks' Ceviche but Cannot Destroy Foodborne Parasites
Public Health Regulators 45%Food Safety Researchers 35%Culinary Traditionalists 20%
ExplainerStarch Gelatinization
Starch Gelatinization in the Panade Lets Choux Pastry Absorb the Egg Moisture That Inflates Hollow Shells
Culinary Scientists 40%Traditional Pastry Chefs 40%Commercial Manufacturers 20%
ExplainerCaffeine Kinetics
Intra-Leaf Diffusion Kinetics Leave Over 90 Percent of Caffeine Intact During a 30-Second Tea Rinse
Analytical Chemists 50%Tea Technologists 30%Specialty Tea Retailers 20%
ExplainerBaking Science
Why Rye Bread Requires Sourdough to Prevent a Gummy Crumb
Baking Scientists 40%Artisan Bakers 40%Commercial Millers 20%
ExplainerCoffee Chemistry
How Sudden Pressure Drops and Carbon Dioxide Supersaturation Build Espresso Crema
Coffee Chemists 35%Specialty Baristas 35%Traditional Roasters 30%
ExplainerWine Chemistry
Why Chilling Wine Precipitates the Harmless Potassium Bitartrate Crystals Mistaken for Broken Glass
Low-Intervention Advocates 40%Commercial Producers 40%Food Safety Regulators 20%
ExplainerFood Chemistry
Isoalliin Condensation With Amino Acids Forms Polypyrroles: Why Garlic Turns Blue in Acidic Brines
Food Scientists 40%Home Preservers 30%Traditional Culinary Practitioners 30%
ExplainerGrilling Chemistry
Why Meat Sticks to Grill Grates Until Surface Water Evaporates
Food Chemists 40%Culinary Instructors 35%Cookware Manufacturers 25%
ExplainerFood Science
Why Plant-Based Burgers Rely on Methylcellulose for a Meat-Like Bite at 50°C
Plant-Based Formulators 41%Food Scientists 35%Clean-Label Advocates 24%
ExplainerFood Science
Alkaline Beta-Elimination Dissolves Surface Pectin to Build Thicker Potato Roast Crusts
Culinary Chemists 40%Professional Chefs 35%Industrial Food Processors 25%
ExplainerFood Science
How Calpains Cleave Titin and Moisture Loss Concentrates Glutamate in Dry-Aged Beef
Culinary Traditionalists 35%Commercial Meat Packers 35%Food Scientists 30%
ExplainerFood Science
Why 0.8 Bar Pressure Fryers Raise Water's Boiling Point to 118°C to Keep Fast-Food Chicken Juicy
Food Scientists & Engineers 40%Commercial Equipment Manufacturers 35%Restaurant Operators 25%
ExplainerOral Processing
Why Over-Steeped Tea Leaves Your Mouth Dry: The Mechanics of Salivary Protein Precipitation
Sensory Scientists 40%Evolutionary Biologists 30%Food Chemists 30%
ExplainerBaking Science
The Physics of Creaming: Why Baking Powder Cannot Create New Bubbles
Baking Scientists 40%Professional Pastry Chefs 40%Home Bakers 20%
ExplainerFood Science
Why Adding Vinegar to Poaching Water Instantly Sets Egg Whites
Food Scientists 40%Culinary Traditionalists 30%Commercial Kitchens 30%
ExplainerBeverage Science
How Hydrodynamic Shear Forces Nitrogen into Microbubbles to Mimic Dairy Creaminess
Food Physicists 45%Commercial Roasters 30%Beverage Purists 25%
ExplainerNutrient Absorption
Why Fat-Free Dressings Block the Intestinal Absorption of Vegetable Carotenoids
Clinical Nutritionists 45%Food Matrix Researchers 35%Low-Fat Diet Advocates 20%
ExplainerFood Chemistry
How Acidic Ingredients Permanently Lock the Cellular Structure of Simmering Beans
Food Scientists 40%Culinary Traditionalists 30%Practical Home Cooks 30%
ExplainerNutrient Absorption
Adding Raw Mustard Seed to Cooked Broccoli Quadruples Its Sulforaphane Absorption
Culinary Science 35%Clinical Nutrition 35%Biomedical Research 30%
ExplainerFood Science
How Drying Macaron Batter Creates an Albumin Pellicle That Forces Steam Downward
Pastry Chefs 50%Food Scientists 50%
ExplainerBeverage Chemistry
Pouring Hot Tea Over Cold Milk Prevents the 75°C Denaturation of Whey Proteins
Chemical Engineers 45%Tea Historians 30%Food Scientists 25%
ExplainerTaste Receptors
Subthreshold Sodium Ions Inhibit Peripheral Bitter Transduction to Unmask Sweetness in Cocktails
Sensory Scientists 40%Professional Mixologists 40%Factlen Editorial 20%
ExplainerCoffee Science
Adding 20 Microlitres of Water per Gram Dissipates Triboelectric Charge to Eliminate Coffee Grinder Static
Materials Scientists 40%Specialty Coffee Purists 35%Equipment Manufacturers 25%
ExplainerMetabolic Science
Quercetin Glucuronide Blocks Aldehyde Dehydrogenase: Why Red Wine Triggers Rapid Headaches
Medical Researchers 50%Viticulturists & Wine Experts 50%
Per page