“It’s time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he’ll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future […]
Science
“Q: What exactly happens in the test kitchen? A: We’re responsible for testing recipes for each of the hundreds of donut varieties that Dunkin’ Donuts makes. We also test equipmenteverything that touches the donut has to come through our lab first.” Read More: http://www.saveur.com/article/Kitchen/The-Making-of-a-Dunkin-Donut
Reading: “The Making of a Dunkin’ Donut”
“For me, the epitome of stovetop alchemy is making caramel from table sugar. You start with refined sucrose, pure crystalline sweetness, put it in a pan by itself, and turn on the heat. When the sugar rises above 320°F/160°C, the solid crystals begin to melt together into a colorless syrup.” […]
Reading: “Caramelization: new science, new possibilities”
“If food is love, Americans must love their kids a lot. About one-third of children and adolescents in the U.S. are overweight or obese.” Read More: http://www.npr.org/blogs/thesalt/2013/03/01/173245261/how-did-our-brains-evolve-to-equate-food-with-love?ft=1&f=1053
Reading: “How Did Our Brains Evolve To Equate Food With ...
“Common as in bad packaged pizza, supermarket meats and the like.” Read More: http://foodmuseum.com/entries/food-products/yay-industrial-chemicals-now-in-food
Reading: “Yay, Industrial Chemicals Now in Food”
“We’ve all been served that iceberg lettuce salad that’s decorated with a single, barely red tomato wedge. Even for a hardcore veggie lover, that mealy chunk of flavorless pink cellulose can be a tough sell.” Read More: http://www.fastcodesign.com/1672053/how-do-you-get-people-to-eat-more-veggies-genetic-engineering