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cooking

Why does lettuce turn brown?

4 Jun 2021

That’s an interesting question. How lettuce turns brown is well known. But why this happens is a different story. Let's deal with the how first. The chemistry that takes place when lettuce leaves...

The Science of Sourdough and How a Jar of Microbes Could Help Keep Your Bread Fresher Longer

28 Jul 2020

Its catapult to popularity may have been triggered by the pandemic-induced yeast shortages, but even months later, when instant yeast is once again available at most grocery stores, sourdough’s...

How can I make the perfect French fry?

29 Nov 2019

So, you’re tired of eating lousy french fries. You’re sick of those limp dark brown grease sponges. What can you do? Make them! Let’s for a moment forget nutrition and health. In this area, french...

You’re probably storing leftovers wrong (especially if it's rice)

11 Jul 2019

If, like me, you aim to cook dinners that provide both your next day’s lunch as well as a freezer portion to be thawed at some future date, you may want to stop. At least with rice.

The Right Chemistry: Teflon

17 Jun 2019

Video of Dr. Joe Schwarcz on Teflon chemicals

What's the difference between kosher salt and regular salt?

17 May 2019

Kosher salt should really be called “koshering salt” because it is used to draw blood out of meat based on the biblical reference that consuming blood should be avoided. It is not blessed by a...

Science Can Help Us Make Better Pizza and Better Roasted Potatoes

15 Mar 2019

Students from the Edge Hotel School have brought us some starchy math that can improve the quality of roasted potatoes the world over....

The Secret to a More Flavourful Stew

14 Jan 2019

The secret is the Maillard reaction! In 1912, Louis-Camille Maillard discovered that bread crust, coffee beans, beer and roasted meat all turned brown because of a chemical reaction between sugars...

What is Aquafaba?

1 Nov 2018

Aquafaba (literally the amalgamation of the Latin words for water and bean) is the liquid that remains after boiling legumes. In 2014 a French musician discovered this liquid’s ability to create a...

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