Currently viewing the tag: "Chemistry"
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 »
In elementary school we learn that our tongue can detect four basic tastes: sweet, sour, salty, and bitter. Our enjoyment of complex foods beyond these four basic tastes stems from the smell, the texture or mouth feel, and the temperature of the dish. And then there is heat – the kind that comes from chili more »
Wecome!
Hello and welcome! We're a couple of academics with a passion for food. This blog is a mixture of stories, recipes, and science. We're glad you're here, and we hope you'll join us as we share our insights into the chemistry and economics of good food.
(For more information see our About Us page.)
