I have a sweet tooth but I prefer something NASA sweet. Space. Sweeteners. Stereoisomers. And the inside story of how discoveries took off. Continue reading… Facebook Twitter/X LinkedIn
Making the cut. Cell walls. Enzymes and amino acids. Knife skills. And how to cut our food to get the flavors just right. Continue reading… Facebook Twitter/X LinkedIn
Making a strong caseins for milk. Calcium and protein. Digestive enzymes. Stomach absorption. And why milk is great for babies and bodybuilders alike. Continue reading… Facebook Twitter/X LinkedIn
Tongue (pro)teases. Proteases. Heat. Stomach acids. And why pineapples burn our tongues (and when they don’t). Continue reading… Facebook Twitter/X LinkedIn
“You smell heavenly, but I can’t be with you.” Sulphur. Enzymes. Liver. And the science behind the advice not to mix alcohol and durians. Continue reading… Facebook Twitter/X LinkedIn
You feel so good inside. Enzymes. Shapes. Entrepreneurship. And why enzymes are like lovers, locks, and keys. Continue reading… Facebook Twitter/X LinkedIn
Love meat tender, love meat sweet. Collagen. Enzymes. Proteins. And how the bromelain in pineapples tenderizes meat. Continue reading… Facebook Twitter/X LinkedIn
Oh say can jui-cy, how much I’ve aged for you? Enzymes. Temperature. Aging. And how to roast juicy and tender beef at home. Continue reading… Facebook Twitter/X LinkedIn
Knife me and you’ll sulfur the consequences. Volatile compounds. Enzymes. Soil. And how to stop the tears when cutting onions. Continue reading… Facebook Twitter/X LinkedIn
Whichever way you slice it, its tan just didn’t look good. Enzymes. Oxidation. Browning. And how to keep cut apples from turning brown. Continue reading… Facebook Twitter/X LinkedIn