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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...

Is a "Dip and Flip" Better than a Double Dip?

27 Dec 2018

Although the study isn’t new, its message needs to be reiterated — taking a bite out of something that has already been bitten once and then dipping it into something is by no means a sanitary...

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...

The Impossible Burger: A Vegetarian Breakthrough Brought to You by Science

28 Aug 2018

I’ve been eating veggie burgers for a long time. If it’s sold in Canadian grocery stores or fast food restaurants, there’s a good chance I’ve tried it. There are some I like more, and some I like...

The Right Chemistry: The Science of Lunch

3 Aug 2018

Video of Dr. Joe Schwarcz explains the science of lunch

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