Food Science

This Is the Best Way to Get Ketchup Out of the Bottle, Says Science — Food News

French-fry lovers of the world can breathe a collective sigh of relief, because scientists have finally figured out the best way to get ketchup out of the bottle. Dr. Anthony Stickland of the University of Melbourne explains his findings in the university's website, Pursuit, by accepting that ketchup isn't a liquid, but rather a "soft solid," like toothpaste.

Many condiments, like mayonnaise, are also soft solids and these substances do not follow Newton's law of viscosity. You see, the tomato solids are suspended in liquid and in order to get the ketchup out of the bottle, the would-be diner must overcome the ketchup's physical strength that comes from the solids touching each other. That strength resists motion, which is why it's occasionally difficult to get ketchup out of a glass bottle.

Still confused? Here's how to get the job done.


Scientists Are Trying To Make Kale Taste Better — On Trend

Kale may be a celebrated superfood, but it's not as popular as you might think. According to Zagat's 2015 National Dining Trends Survey, only 27 percent of diners in America reported liking the plant. For the remaining 73 percent, there's some good news in store: Plant researchers at Cornell University College of Agriculture and Life Science are working on creating a version that is more appealing to American palates.

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What Is Vinegar and What Makes It a Good Cleaner? — The Science of Cleaning

(Image credit: Gina Eykemans)

Chances are you probably have at least one type of vinegar, if not more, in your kitchen cabinets right now. From plain ol' distilled white vinegar and apple cider vinegar (or ACV, if you will) to balsamic, red wine, sherry, and Champagne vinegars, vinegar is a staple in our dressings, marinades, and our pickle brines.

And some types of vinegar have a second talent: cleaning! Here's the science behind what makes vinegar so useful as a cleaning agent.

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Why Is Baking Soda Such a Good Cleaner? — Cleaning Tips from The Kitchn

Baking soda, a mainstay of many baking recipes, has colonized territory way beyond the baking rack. It can be found lurking in the backs of refrigerators, in cleaning kits tucked beneath the sink, and in the list of ingredients for natural deodorants and toothpastes. And while Arm & Hammer is largely responsible for making baking soda the household staple it is today, we've been using baking soda for millennia: Back in 3500 BCE, the Ancient Egyptians used it as a cleaning agent and to dry out bodies for the process of mummification.

So, what makes baking soda so special that we can eat it but also use it to fight rust and tarnish? The answer lies in its unique chemical properties.

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Scientists Have Discovered a Potential “Sixth Taste” and It’s Very Exciting — Food News

In 2009 "umami" snagged the title of "fifth taste," joining the ranks of sweet, salty, sour, and bitter. Since then, scientists have toyed with adding even more tastes including kokumi, a sort of mouthfeel, and oleogustus, the taste of fat. But in the last couple days a new "sixth taste" has garnered a lot of attention, and it might help explain your undying love for pasta and toast.


In 3 Years, Your Meal Will Come Wrapped in Milk Instead of Plastic — Food News

(Image credit: NaturalBox/Shutterstock)

The plastic wrap that many food items are sold in at the grocery store is not as great as you think. According to Bloomberg, this plastic is hard to recycle, and even adds harmful chemicals to your food. But this could all change in a matter of three short years.

The U.S. Department of Agriculture has been experimenting with a new edible, biodegradable packaging wrapper. The packaging is made out of casein, which is a milk protein. Due to the tighter network of proteins, casein is roughly 500 times better than plastic at keeping oxygen away from food.


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