The reason why we cry while cutting onions is nothing more than a survival strategy based on a two-stepped precess.
Category Archives: Science
Evaluation: The Expectation Axis
A sensory adventure unfolds when a person stumbles upon a morsel of food. The physical and chemical makeup of the food mingles and intermingles with our senses, crafting a chain of sensory experiences that can be both delightful and informative, and sometimes, just disgusting. Our eyes take in the food’s appearance, while our nose revelsContinue reading “Evaluation: The Expectation Axis”
Eat the Rainbow
Incorporating foods of various colours ensures we reap the benefits of the phytonutrients that give them their distinctive colours.
“It isn’t You, it’s Your Genes!”
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!
“Crispy or Crunchy?”
What’s the difference between crispiness and crunchiness? Is apple crunchy or crispy? What about a potato chip?
“In a split second, it splits!”
What is coagulation and how does it work?
“Baking Soda + Beans?”
Baking soda cooks the beans faster?
“Why is it stringy?”
Why do some cheeses have that peculiar stringy texture? Is it right to call it peculiar?
Olive Oil is not for cooking?
Why EVOOs are not used for high-temperature cooking?
“Carbs are bad?”
What is a glycemic index? How does the transformation of ingredients affect it?
Seeds Of Modernism 