Food Science

Did You Know That Your Coffee Is (Probably) a Fermented Food? Learn How Coffee Is Made — Smart Coffee for Regular Joes

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While we may think a lot about what coffee we buy and how we brew it, most of us are pretty disconnected from the coffee production process. Coffee has become such an everyday item that we forget to even think about where it comes from and how it came to be, but in fact, the quality of a coffee is even more important than what you do with it when it finally reaches your kitchen.

Today we're going to take a look at coffee production, and how it goes from seed to cup.

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This Funny-Looking Pan Cooks Faster and Uses Less Energy — Food News

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Leave it to a rocket scientist who develops high-efficiency cooling systems for jet engines to create a revolutionary new pan.

The design of the Flare Pan allows it to capture the heat rising from not just under but around it, so it heats up 40% faster than conventional pots.

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Food Myth Debunked: MSG Isn’t Actually Bad for You — Food News

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Are one of the many people who go out of your way to avoid monosodium glutamate a.k.a. MSG? Turns out, not only is it nearly impossible to avoid, but it also is completely safe to eat.

A new video by the American Chemical Society is attempting to dispel the MSG myth and explain where our misconceptions originated.

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This Is Why Absinthe Turns Cloudy — Food News

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Why absinthe turns cloudy when mixed with water has always been mystery in the cocktail world, another unique characteristic of this sometimes bright-green spirit to go with its colorful history.

A mystery until now, that is.

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This Is Why Absinthe Turns Cloudy — Food News

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Why absinthe turns cloudy when mixed with water has always been mystery in the cocktail world, another unique characteristic of this sometimes bright-green spirit to go with its colorful history.

A mystery until now, that is.

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Why Are Tomatillos Sticky? — Ingredient Intelligence

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Tomatillos look quite similar to green tomatoes, and in fact, they're both members of the nightshade family. Tomatillos, however, have a husk on the outside, and I love the ritual of removing each pretty bright-green fruit from its delicate papery wrapper.

But once the tomatillos are out of their husks, the not-so-fun next step is rinsing the sticky residue off. What is this sticky stuff, and more importantly, why is it there?

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