Food Science
The chemistry, biology, and physics of food: how ingredients change during cooking, preservation, and digestion.
Articles (2)
- How Carbonation Works: Why Soda Fizzes and Goes Flat
Carbonation dissolves carbon dioxide gas into water under pressure. When the bottle is opened, the pressure falls and the gas escapes as bubbles, which is the fizz. - What Is Caramelization? How Sugar Browns When Heated
Caramelization is the browning of sugar when heated, as its molecules break down and recombine into many new compounds that give caramel its colour and flavour.