Science of Cooking

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Welcome to c/cooking @ Mander.xyz!

We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

Background Information:

founded 1 year ago
MODERATORS
[email protected]
listing: all - local
51
6
The cocktail revolution - Works in Progress (worksinprogress.co)
submitted 10 months ago by [email protected] to c/[email protected]
1 comments fedilink
52
8
What Emoji Tell Us About the History of Tea (www.smithsonianmag.com)
submitted 10 months ago by [email protected] to c/[email protected]
0 comments fedilink
53
16
‘Like a maternity ward’: how massaging fish can produce ‘no-kill caviar’ (www.theguardian.com)
submitted 10 months ago by [email protected] to c/[email protected]
1 comments fedilink
54
3
Kernza, a climate-friendly grain, gets the attention of brewers, distillers (www.npr.org)
submitted 10 months ago by [email protected] to c/[email protected]
1 comments fedilink
55
13
How Canned Food Went From Military Rations to Fancy Appetizers (www.atlasobscura.com)
submitted 10 months ago by [email protected] to c/[email protected]
1 comments fedilink
56
14
Pasta and Rice May Be Healthier as Leftovers. Here’s Why. (www.nytimes.com)
submitted 10 months ago by [email protected] to c/[email protected]
3 comments fedilink
57
7
Maryland fried chicken: A storied dish with Titanic history (www.bbc.com)
submitted 10 months ago by [email protected] to c/[email protected]
0 comments fedilink
58
16
Looking for the Perfect Onion (www.atlasobscura.com)
submitted 10 months ago by [email protected] to c/[email protected]
0 comments fedilink
59
7
Can Our Bodies Even Tell the Difference Between Naturally Occurring and Added Sugars? (www.self.com)
submitted 10 months ago by [email protected] to c/[email protected]
2 comments fedilink
60
18
How Do Ultraprocessed Foods Affect Your Health? (www.scientificamerican.com)
submitted 10 months ago by [email protected] to c/[email protected]
0 comments fedilink
61
7
Vineyards of the future will produce more than wine (phys.org)
submitted 10 months ago by [email protected] to c/[email protected]
0 comments fedilink
62
35
‘On the brink of extinction’: a food historian’s hunt for ingredients vanishing from US plates (www.theguardian.com)
submitted 10 months ago by [email protected] to c/[email protected]
2 comments fedilink
63
16
Warmer climate, spicier food. But which country is the spiciest? (bigthink.com)
submitted 10 months ago by [email protected] to c/[email protected]
2 comments fedilink
64
24
Cup Noodles are now microwave-safe. (So they weren’t already?) (www.washingtonpost.com)
submitted 10 months ago by [email protected] to c/[email protected]
14 comments fedilink
65
27
How to stop turmeric from killing people (www.economist.com)
submitted 10 months ago by [email protected] to c/[email protected]
7 comments fedilink
66
16
Home cooking falls to pre-pandemic levels in North America (www.axios.com)
submitted 10 months ago by [email protected] to c/[email protected]
2 comments fedilink
 
 
67
3
Recipes and Generative AI (engineering.hellofresh.com)
submitted 10 months ago by [email protected] to c/[email protected]
0 comments fedilink
68
68
A Third of Chocolate Products Are High in Heavy Metals, CR's Tests Find - Consumer Reports (www.consumerreports.org)
submitted 10 months ago by [email protected] to c/[email protected]
16 comments fedilink
69
5
Climate change is improving French wine—for now (phys.org)
submitted 11 months ago by [email protected] to c/[email protected]
0 comments fedilink
70
14
How to cook ground meat perfectly every time (without vision)! - The Blind Kitchen (theblindkitchen.com)
submitted 11 months ago by [email protected] to c/[email protected]
2 comments fedilink
71
18
India’s pickle people: Decades-old culinary heirlooms, nostalgia (www.aljazeera.com)
submitted 11 months ago by [email protected] to c/[email protected]
0 comments fedilink
72
-5
I'm a microbiologist and here's what (and where) I never eat (theconversation.com)
submitted 11 months ago by [email protected] to c/[email protected]
7 comments fedilink
73
23
Many of today’s unhealthy foods were brought to you by Big Tobacco (www.washingtonpost.com)
submitted 11 months ago by [email protected] to c/[email protected]
10 comments fedilink
74
7
Digging In: Why Don’t Americans Eat Mutton? - Modern Farmer (modernfarmer.com)
submitted 11 months ago by [email protected] to c/[email protected]
3 comments fedilink
75
15
Ultra-processed food linked to higher risk of depression, research finds (www.theguardian.com)
submitted 11 months ago by [email protected] to c/[email protected]
4 comments fedilink
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