By now our regular readers are aware that we think chemistry and economics define cool. But what could be cooler (figuratively and literally) than liquid nitrogen ice cream? You may have seen liquid nitrogen featured on cooking shows that highlight molecular gastronomy, and have wondered what it is. We are most familiar with nitrogen more »
Some flavor pairings are naturals; apples and cinnamon, garlic and tomatoes, and of course lemon with fish.
One reason is that lemon works so well with fish is that it reduces the unpleasant ”fishy” taste and smell. Did you ever wonder how this happens?
Lemons are very acidic. On the pH scale where more »
Antioxidants are often used to advertise the health-giving properties of dietary supplements, juices, baby food, and even dog treats.
As the name suggests, this class of compounds helps to fight against oxidation caused by other molecules. Although we need oxygen to survive, our bodies have to cope with powerful reactive oxygen more »
Salmon patties are a great dinner choice when you forget to defrost the fish you were planning to cook for dinner or didn’t remember to stop at the market on your way home from work.
Although we love fresh salmon, canned salmon has a long shelf-life and should be a staple more »
One of my favorite cocktails is the gin and tonic — simple, crisp and refreshing on a late summer afternoon. As you probably know, gin is an English alcoholic spirit flavored with juniper berries, but what exactly is tonic? Sounds like medicine doesn’t it?
Actually tonic water originated as a form more »
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