Food Science
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Opusculum: Butter - Lucky Peach

Opusculum: Butter - Lucky Peach | Food Science | Scoop.it
Making butter is a fun process through which we can better understand the wonders of milk.
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Make Sourdough-Like Bread Without a Starter

Make Sourdough-Like Bread Without a Starter | Food Science | Scoop.it
There are few things as good as a fresh, hot loaf of real sourdough bread but, due to its finicky nature, it can be a hard thing to nail at home. Luckily, Epicurious has a cheat for us, and it involves fresh yeast.
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Science versus Organic Food

Science versus Organic Food | Food Science | Scoop.it
An excellent podcast to get you caught up on the science of organic food. Short version: they're not all they're cracked up to be
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The Science Of Grilling: How A Grill Gives Steak Its Flavor

The Science Of Grilling: How A Grill Gives Steak Its Flavor | Food Science | Scoop.it
A lot of your steak's flavor comes from your grill. Which is the best: charcoal, wood, or gas?
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The Wonderful, Terrible Power of Food in Roald Dahl

The Wonderful, Terrible Power of Food in Roald Dahl | Food Science | Scoop.it
Roald Dahl wrote swirling sugar fantasias, palaces of chocolate, and a floating, dripping den of peach flesh. He wrote frothing chocolate waterfalls a
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Scientists Say You Should Refrigerate Coffee for Maximum Flavor

Scientists Say You Should Refrigerate Coffee for Maximum Flavor | Food Science | Scoop.it
Because science improves every part of our lives (even breakfast), researchers from the University of Bath discovered that refrigerated coffee ca
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Can Wellness Be Scientific?

Can Wellness Be Scientific? | Food Science | Scoop.it
How to be into wellness, wary of the placebo effect, and find out the real scientific truth.
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The Mystery of Kombucha Culture

The Mystery of Kombucha Culture | Food Science | Scoop.it
The fizzy, fermented tea is not the cure-all that its devotees want it to be, but it still might have health benefits.
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Nineteen of Roald Dahl's Most Important Food Inventions - Lucky Peach

Nineteen of Roald Dahl's Most Important Food Inventions - Lucky Peach | Food Science | Scoop.it
Beyond gold-wrapped chocolate bars.
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Production Studio Cooks Up Series of Stop-Motion Paper Meals

Production Studio Cooks Up Series of Stop-Motion Paper Meals | Food Science | Scoop.it
PAPERMEALS is an ongoing series of culinary animations by Melbourne-based production studio yelldesign. Each brief clips sees a variety of papers turned into banana splits, bowls of ramen, or even a plate of pasta with meatballs. Certain sequences and techniques seem to be inspired somewhat by PES
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America's Best Food Invades London

America's Best Food Invades London | Food Science | Scoop.it
First came fast-food, then pizza, burgers and barbecue. This time the best American chefs are arriving in the British capital in what's likely record numbers
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Science versus Organic Food

Science versus Organic Food | Food Science | Scoop.it
An excellent podcast to get you caught up on the science of organic food. Short version: they're not all they're cracked up to be
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Wildly effective marketing has led Americans to eat way more protein than they actually need

Wildly effective marketing has led Americans to eat way more protein than they actually need | Food Science | Scoop.it
Walk down any aisle in any grocery store and you won’t miss it: protein is everywhere. Packaging for everything from snacks to cereal boast that they've been stuffed with the muscle-building nutrient. There are seven grams are in each serving of “Cheerios protein,” 10 in a Kind nut bar, and 15 in a smal
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The Science Of Grilling: What Makes Steaks Juicy?

The Science Of Grilling: What Makes Steaks Juicy? | Food Science | Scoop.it
It's hard not to savor a juicy, sizzling steak. This edition of the Science Behind Grilling series explains how properly cooked steaks can retain their moisture.
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Risky Baking: It’s Hard to Make a Perfect Bagel Without Lye

Risky Baking: It’s Hard to Make a Perfect Bagel Without Lye | Food Science | Scoop.it
The quest to make a bagel in San Francisco rivaling New York’s best annihilates a stand mixer (twice) and an ego.
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From Darkroom To Kitchen: A Time Capsule Of Recipes From Midcentury Photographers

From Darkroom To Kitchen: A Time Capsule Of Recipes From Midcentury Photographers | Food Science | Scoop.it
Ansel Adams' poached eggs. William Eggleston's cheese grits casserole. Four decades after being hidden away in a museum, a collection of images and recipes from famed artists finally sees the light.
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The Next Leather Jacket Will Be Made From Mushrooms

The Next Leather Jacket Will Be Made From Mushrooms | Food Science | Scoop.it
Artist Phil Ross introduces leather made from mycelium as a more eco-friendly replacement for animal leather.
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5 Reasons Why Chefs Need Hackerspaces | Make:

5 Reasons Why Chefs Need Hackerspaces | Make: | Food Science | Scoop.it
Preparing food can at times be a craft or a science. Chefs need the freedom to experiment and a place that can facilitate creativity.
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Food Manga: Where Culture, Conflict And Cooking All Collide

Food Manga: Where Culture, Conflict And Cooking All Collide | Food Science | Scoop.it
In Japan, a country rich with visual storytelling, food has skyrocketed as a genre of manga — and the stories often depict a struggle for self-improvement.
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