Subscribe to the OSS Weekly Newsletter!

Nutrition

A Taste of the Science of Aspartame

16 Apr 2021

I first became interested in aspartame when I learned about the curious way in which its sweetness was discovered. Back in 1965, G.D. Searle Company chemist Jim Schlatter was carrying out research...

It's Egg Time!

2 Apr 2021

No, Paul Newman did not really eat fifty eggs in an hour in the 1967 film classic, Cool Hand Luke. But that would hardly be a challenge for Joey Chestnut, the world’s best-known competitive eater....

A Tempest in the Butterdish

26 Feb 2021

My “bread and butter” is demystifying science. Often that takes me down a slippery slope, slaloming between gates of “ifs,” “buts” and “maybes,” never quite getting to that definitive finish line....

The Right Chemistry: Apples

18 Dec 2020

Video of Dr. Joe Schwarcz talks about apples

A Holiday Treat - Marshmallows and Hot Chocolate

11 Dec 2020

Believe it or not, the tasty marshmallows we know are inspired by a plant, a perennial that grows up to about four feet high. Its root has a soft and spongy texture and looks like lung tissue,...

Fear of Frying

23 Nov 2020

The Wienerschnitzel was so large it hung off the plate. Topped with a sprinkling of chopped parsley and lemon juice, it was an absolute treat. To this day, my mouth waters whenever I recall my...

Will intermittent fasting melt pandemic pounds?

28 Oct 2020

This article was first published in The Montreal Gazette.

Table salt, kosher salt, sea salt, Himalayan salt. Which one should I buy?

22 Oct 2020

Salt was the first seasoning used by our ancestors. They got it by evaporating seawater, or by mining it. The origin of salt deposits in the ground can also be traced back to oceans which no longer...

Pages

Back to top