Subscribe to the OSS Weekly Newsletter!

cooking

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...

The Spice of Life

23 Oct 2018

Very few of us would argue against the notion that spices (and to a lesser extent, their leafy cousins, herbs) play an important role in our culinary preferences. These days it would be almost...

Is Ghee Healthier Than Normal Butter?

13 Sep 2018

Ghee can be found in the international section of most grocery stores, and clarified butter on the pages of many culinary magazines, but what are these fats, and how do they differ from normal...

It's Time to BBQ!

12 Jul 2018

The word “barbecue” derives from the ancient Caribbean tradition of supporting food over a fire with a scaffolding made from green wood which in Spanish was called "barbacoa." The technique itself...

Are All Oils Essential? Are Essential Oils Even Oils?

28 Jun 2018

Oils are defined as any net uncharged chemical substance that is a thick liquid at room temperature and is both hydrophobic (does not mix with water) and lipophilic (does mix with fats, or lipids)....

Pages