Food Science

The Science Behind Yeast and How It Makes Bread Rise — We’ve Got Chemistry

Yeast — whether from packets, jars, or cakes sold at stores, or even from a starter you've prepared at home — is essential to bread making. And yes, it is alive, even if it is sold dried.

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Why Do Fatty Foods Seem to Reheat Faster in the Microwave? — We’ve Got Chemistry

Ever notice that some fatty foods reheated in the microwave seem to heat up much faster and hotter than other foods? What gives?

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Why Do Fatty Foods Seem to Reheat Faster in the Microwave? — We’ve Got Chemistry

Ever notice that some fatty foods reheated in the microwave seem to heat up much faster and hotter than other foods? What gives?

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3 Steps to Guarantee Crispy Skin on Your Thanksgiving Turkey — We’ve Got Chemistry

Crispy turkey skin is quite possibly the best part of the Thanksgiving meal. We know that brining a turkey will yield a roast turkey with moist, juicy meat, but what about the skin? Everybody loves crispy skin. Here are three key steps you need to take to ensure perfectly crispy skin.

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The Best Cheese for Grilled Cheese, According to Science — Food News

Close your eyes and imagine the perfect grilled cheese: The bread is perfectly buttered and crispy, and the cheese is gooey and stretches easily when you pull the two halves of the sandwich apart. Beautiful, right?

If you want this idea of grilled cheese perfection, the first place you need to start is cheese. What do you tend to pick up at the supermarket? According to science, here's what you need to look for.

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When (and Why) Is Raw Fish Safe to Eat? — We’ve Got Chemistry

Raw fish-based dishes, like sushi and ceviche, are quite popular. With home cooks becoming more adventurous and preparing these dishes in their own kitchens, it's important to know the answer to the question: Is raw fish actually safe to eat? And if so, when?

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