Growing up, the arrival of apple season was always enough to get me through the back-to-school blues. The sweet aroma of apple cider doughnuts and the numerous haystacks provided necessary relief...
On a future field trip to Mount Royal, I imagine opening up my lunch box to find a small forest of fried insects flavoured with MSG and curry powder. On the side are some salmon rice balls. Noting...
Many years ago, when I first started teaching about the chemistry of food, yogurt was only granted a few minutes of lecture time. It appeared as one of the first processed foods, albeit...
Smells are caused by volatile compounds that stimulate receptors in our nose. There is a large variety of such compounds with a great diversity of molecular structures. But many of the smells...
As a kid I grew up being told that I had to let food cool down before putting it in the fridge. I was under the notion that placing warm food directly in the refrigerator could cause the other...
Up until recently, if bacteria were detected in your blood you would be in a world of trouble. Blood was long considered to be sterile, meaning free of viable microorganisms like bacteria. When...
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