If you thought Cadbury Creme Eggs were humanity’s greatest confectionery creation, Alex O’Brien Yeatts, a baking and pastry student at the Culinary Institute of America, has come up with a dessert that looks straight out of a geology textbook—not a cookbook.
You may have noticed a subtle change on your food ingredients list. Big, bad sugar is being replaced by the fresher, greener sounding evaporated cane juice. But how does this ingredient differ from sugar? It doesn’t, says the FDA.
Scientists assumed there is just a single type of taste receptor on the tongue responsible for our perception of sweetness. Now researchers from Monell Chemical Senses Center have found that those cells also contain gut enzymes, which contribute to sweet tastes. They describe their findings in a new paper published…
I laughed. Pretty hard, actually. Right when the fluffy cloud that is cotton candy started oozing sweet sugary alien blood, I laughed hard. It’s so ridiculous and it disappears so quickly and breaks down in such a balletic way that I can’t even think about turning my head away. In fact, I don’t want to even blink. My…
El Niño is almost over, but the wreckage of things it knocked over in its wake continues—and one of those things is your sugar supply. Eat your desserts while you still can, friends.
Americans are used to breaking down their foods into different groups—and to plenty of different opinions about just what that breakdown should look like. But there’s another category of food we haven’t been tracking, one that now makes up more than half of everything we eat.
Play with your food. That’s the moral of the story from Crazy Russian Hacker. He put marshmallows in one of those vacuum food containers, pumped out the air, and watched the squishy little white puffs balloon into ginormous monsters. It’s all silly fun.
Most reasonable people can generally agree on two things: the Earth is round and soda is bad for you. And though we know the first to be absolutely true, what’s so bad about soda? Asap Science explains as only they can in the hand drawn animation below. Basically, it erodes enamel on our teeth, pumps too much corn…
This morning, the USDA and the Department of Health and Human services finally issued a new set of American dietary guidelines. Just a few hours later, the first lawsuit over those same dietary recommendations was announced.
A helluva lot of sugar and a helluva lot of machinery. That’s what it takes to make candy canes and it’s very close to being a magical process, as taking something as large as what candy canes start at and shaping it down to the classic skinny hook is so very impressive.
One present to the King of Prussia launched an industry that, if current experts are to be believed, will kill us all. Learn how a pharmacist started a factory that has caused the destruction of many, and the enrichment of a few.
This video is titled ‘Granular Satisfaction’ and there’s really no better way to explain it. A mound of sugar disappearing into the vortex that is a cappuccino is so satisfying. You wait and wait and wait for it to happen and then it does and the black hole closes up and waits for its next grain victim.
We know that, scientifically speaking, brown sugar makes better song lyrics than white sugar, but what is the actual chemical difference between the two? Learn why brown sugar clumps up, how you can unclump it, and what it’s good for.
Sugary drinks kill 184,000 people each year through diabetes, heart disease, and cancer, according to new research from Tufts University. “It should be a global priority to substantially reduce or eliminate sugar-sweetened beverages from the diet,” notes lead researcher Dariush Mozaffarian, who says these drinks have…
Why does everything have sugar in it? It isn't just in there because it tastes good. If that were all sugar had to offer, it would be added to far fewer products. As it is, sugar is added to things that aren't like leather, concrete and hand lotion. Why? Because it is hygroscopic.
A recent analysis of nearly 320 internal sugar industry documents from 1959 to 1971 shows how the industry sought to influence the setting of U.S. research priorities during that time. Disturbingly, it's a strategy that continues to this very day.
One of my favorite things: seeing the process of how things are made from things I've never ever wondered how they get made. Take for instance this awesome hand made candy cane, which starts as dark and yellow sugar goop that looks unrecognizable.
Sugary drinks are now the number one source of junk-food calories for kids, says a new report from Yale's Rudd Center for Food Policy & Obesity on the amount and kinds of sugary drinks being knocked back today. While soda consumption has fallen a bit, energy drinks just keep on picking up.
Two foods are left out on the counter – fresh tomatoes and a bowl of sugar. Within a week or so, one will develop black spots and the other remains pristine, albeit perhaps a little clumpy depending on the humidity of the air. But why?