The reason why we cry while cutting onions is nothing more than a survival strategy based on a two-stepped precess.

A sensory

Incorporating foods of various colours ensures we reap the benefits of the phytonutrients that give them their distinctive colours.

No, you are not the only one who thinks that coriander tastes like soap. This isn’t only a matter of taste, but of genetics!

What’s the difference between crispiness and crunchiness? Is apple crunchy or crispy? What about a potato chip?

What is coagulation and how does it work?​

Baking soda cooks the beans faster?​

Why do some cheeses have that peculiar stringy texture?​ Is it right to call it peculiar?

Why EVOOs are not used for high-temperature cooking?​

What is a glycemic index? How does the transformation of ingredients affect it?​

Why oil cooks slower than water?​

What is Gluten? How does it work?

Why are olive oils stored in a green bottle?​

How much of what we smell reaches our conscious mind?

How cooking made us what we are nad who we are?

Why can’t microbes survive certain amounts of acid and alcohol? And how do they die?​

Why do brown or bruised parts of fruits often taste sweeter?​

Where is

Are essential oils really essential like amino acids that we must have in our diets?​

How do we perceive smells?

Why do consuming calories, a unit of heat, plump us up? Will eating cold help?​

Ways to impart flavors to food.​

Is bown sugar really a healthier alternative?​

Why is meat tastier near the bone when we cook it?​

What are lumps and how are they formed?”

When should we salt the meat? Before or after or during grilling?​

Does adding salt really cook the pasta faster while boiling? When should we add salt anyways?​

Should we add baking soda while cooking greens? What does it do?

Why does blowing on hot food cool it?​

How do induction cooktops work? Are they better or worse than a traditional gas stove?​

Is it true that we must put the bones in cold water to start off a stock?​

How does alcohol help our perception of flavors? Does all of the alcohol ‘burn’ off when cooking?​

What and how Frying works? Deciphering French Fries.​

What is spherification? How does it work? How long to “cook” the spheres?​

How does an egg cook? Why does yolk cook slower? Effect of pH on the egg and more.​

What is

How do they “non-stick” the pan? Will superglue stick to nonstick?​

What is a microwave oven? How does it work?

Understanding Mayonnaise! Can we salvage it without using another yolk?

What are juices? What is their movement inside the meat when we cook it?

Why does water boil faster on “HI” then on “LO”?

Why marble and stainless steel are preferred?

What’s so special about sea salt?

Difference between caramelization, Maillard reactions and enzymatic browinng.​

Salty, sweet, sour, bitter, umami? *we’ll only talk about tastes and not flavors.

Heating? Curing? Deep Freezing?​ *spoiler alter: it’s an opinion, not an answer.