Watch an animation of what happens inside cookies as they bake in an oven

Cookies were originally used as low-stakes ways to test the temperature of an oven

In 7th century Persia, bakers used small mounds of dough to test the heat in ovens before baking larger cakes. Afterward, they'd add honey, nuts, and other items to the small mounds, creating early cookies.

What makes food crispy, and how science can be used to maximize this property

The fracturing texture experienced when biting into vegetable tempura, fried chicken, pastry crusts, and other foods comes from having a dehydrated, porous surface. When frying food in hot oil, trapped water vaporizes and escapes, creating tunnels and pores in the food as it dehydrates. Breading, particularly with the large, irregular shapes of panko, and leaveners can help create more air spaces.

Acrylamide forms naturally during high-heat cooking through the Maillard reaction

While studies have shown it can damage DNA and potentially cause cancer in mice, humans absorb and metabolize acrylamide at different rates, introducing uncertainty in the research's applicability to humans. Some international health agencies have nonetheless recommended avoiding darker roasts when cooking starchy foods.

While both butter and margarine are mixtures of tiny water droplets in a matrix of fat, butter's fatty acids are mostly saturated, while margarine's are primarily unsaturated, affecting how each melts.

Microwave ovens heat food by agitating certain molecules with non-ionizing light

Molecules with resonant frequencies within the microwave range vibrate, producing heat between adjacent matter, just as hands warm when rubbed together. The mesh in front of an oven's door confines the microwaves to the container, while the rotating plate allows different parts of food to travel through regions of maximum vibration.

Barbecue relies on a unique scientific equation

Barbecue's distinct flavor starts with an interaction between the heat source and food, which creates a Maillard Reaction—better known to diners as those crunchy, caramelized bits on the outside.

Fascinating evolution of the oven

From ancient wood-fired ovens in Rome and Egypt to modern microwaves, the oven’s evolution has shaped how we cook. Early ovens focused on heat retention, but breakthroughs like the gas stove in 1834, and the electric stove in 1892, brought precision. Then, in 1967, the microwave redefined convenience.

Freezer burn is the result of moisture leaving ice cream, something that's easily avoidable.

How to cook food with lasers

Creative Machines Lab at Columbia Engineering have developed a system of software-controlled lasers to cook food with precision, retain moisture with the final-cooked product, brown food within its original packaging, and create an entirely new meal creation process for a consumer. Watch this three-minute video to see for yourself.

Understanding the biochemistry of ingredients and taste can improve flavor and texture

Keeping eggs at room temperature produces smoother batters when baking, and doing the same with tomatoes helps prevent a mealy, granular mouthfeel. Salting meat a day before gives more time for proteins to break down, improving flavor and tenderness, while cooking vegetables in well-salted water can lock in nutrients and color.

Watch the iterative process of successfully printing a slice of vegan cheesecake

3D printing food requires integrating ingredients with a variety of properties, which may not all resist the physical stress of stacking. This means successful 3D printing of food may require rethinking how ingredients are layered and modifying ratios of each, potentially sacrificing taste for structural integrity.

Spontaneous combustion involves an object igniting on its own

Even without matches, sparks, or external flames, exothermic chemical or biological reactions can increase the internal temperature of objects to the point where they reach a threshold temperature that can cause them to catch fire. Running batteries and fermenting bacteria within compressed materials can build this heat and cause combustion.

What's inside an Oreo?

If you look at the ingredient list on your Oreo packaging, you may discover that you don't recognize—or can't even pronounce—some of the listed ingredients, let alone know what they're used for! For instance: Did you know that soy lecithin helps makes oil and water mix? Or that cocoa processed with alkali becomes darker and less acidic? A food scientist breaks down what's inside an Oreo in this seven-minute video.

Bath bombs can produce endothermic reactions that cool water

In bath bombs containing citric acid and sodium bicarbonate, water facilitates the reaction between the bicarbonate and acid, providing energy as the salt dissolves. The loss of energy in the water reduces the average speed of the water molecules, reducing the temperature of the bath.

Discover the chemistry behind smoking foods, including the types of smoking and the source of smoking flavors and colors.

Explaining the Leidenfrost effect, where water can hover and move against gravity

Water droplets can glide across surfaces whose temperatures are well above water's boiling point. This heat instantly vaporizes the bottom of the droplet, creating a layer of steam that the rest of the droplet rides and bounces upon. This can be seen when sprinkling water on skillets to determine if the surface is hot enough to cook on.

The history of many kitchen appliances involves unexpected discoveries and applications, including wartime radar turned hamster defroster and replacing an 'ice king' with heat-stealing boxes.

Explore a list of 12 recipes incorporating techniques from molecular gastronomy

The recipes include popcorn shooters that taste like liquid caramel corn, almost-instant soft serve made by blending frozen fruit with sugar and fromage blanc, a fusion of fried rice and pizza, and skewered fruit coated in a broiled, glossy meringue.

A collection of molecular gastronomy techniques, from flavored air to turning oils into powder

Soy lecithin can be blended with flavored mixtures, such as herbs and Parmesan, to produce edible bubbles, which can be frozen into a solid foam. Maltodextrin can be combined with liquid fats in a food processor to create light, flavorful powders.

Chemistry-informed advice for cooking pasta, including how to prevent clumping noodles

On a molecular level, pasta dough consists of protein structures that hold starch molecules, and the starches absorb water during cooking, forming a gel that softens the pasta. Pasta should not be rinsed after cooking. Instead, some of the pasta water should be added to the pasta sauce, as the gelatinous starch will help the sauce stick to the pasta.

Watch a demonstration of the greenhouse effect with carbon dioxide, where thermal energy is trapped by the gas within a container, causing the temperature to increase.

Heatstroke—from overexertion or extreme heat—drives core body temperature to 104 degrees Fahrenheit or higher, setting off a cascade of problems in the body.

The surprising science behind Pop Rocks

Have you ever wondered why Pop Rocks makes tiny explosions in your mouth? Well, there's actually pressurized carbon dioxide bubbles trapped within the sugary candy. This 19-second video shows you what Pop Rocks look like under a microscope.

The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

How texture affects taste

Texture is the brain's interpretation of several sensations, including pressure, as registered by our teeth, tongue, and finger tips, and sound, as recorded by our ears. Texture also speaks to food particle sizes—smaller than 35 microns contributes to the sensation of creamy—and the balance between flavor and mouth time, such as the crunch of a crispy chip or the bounce of a chewy caramel.

The benefits of sous vide: cooking food in bags immersed in water

Through this technique, food can be prepared to precise temperatures lower than those of open flames, without the risk of overcooking, with less oil, fat, and salt, and without requiring ongoing attention. By allowing for long cooking times, tougher cuts of meat can also be prepared at lower temperatures.

View thermophiles found in Hot Springs National Park, including nanobacteria and ostracods

Most organisms in this subset of extremophiles live at temperatures between 60 and 80 degrees Celsius (140 to 176 degrees Fahrenheit), which is hot enough to unfold proteins needed for most biochemical reactions. In thermophiles, these molecules, including those needed to replicate DNA during cellular division, are tightly packed and held by stronger bonds to resist changes in shape.

DNA may serve as a flame retardant by self-extinguishing some burning materials

When DNA burns, phosphate groups release phosphoric acid, and nitrogenous bases release ammonia. These molecules, along with the sugar in DNA's backbone, shift the combustion reaction toward the formation of intumescent char. This puffy, carbon-rich layer protects open flames from burning the material beneath.

The importance of volatile aroma compounds in the flavor quality of food

Processes such as air movement and heating cause food to lose aroma molecules, which studies have shown play a major role in our sense of taste. While losing these molecules to the environment leaves fewer to be processed during consumption to intensify flavor, it can also produce previously nonexistent aroma compounds or release previously trapped ones, altering or enhancing the food's flavor.

When it's good for your food to stick in the pan

Non-stick cookware has wired us to think any sticking in the pan is bad. While that's true for cleaning purposes, some foods—like thin smash burgers or sauces—require that stickiness to achieve the right taste or shape.

Under certain conditions, very hot liquids can freeze more quickly than cooler ones—a phenomenon called the Mbemba effect, after the Tanzanian high school student who accidentally observed it.

Cerulean eruptions result from sulfur being heated by molten rock

During eruptions, warm-colored lava at temperatures between 700 and 1,200 degrees Celsius (1,300 and 2,200 degrees Fahrenheit) burns minerals as they escape from underground reservoirs. In some volcanoes, such as Indonesia's Kawah Ijen and Ethiopia's Danakil Depression, abundant sulfur compounds that burn with blue flames appear to change the color of the melted rock.

Most fungal pathogens can't survive the heat of our bodies.

Visualize the components of fireworks

This article provides animated diagrams depicting how different parts of fireworks function. The elements work together through timed mechanisms to produce desired effects.

Watch someone follow an early American recipe using 19th-century technology

Following an old cookbook, one woman makes meatballs, pastries, potatoes, and spinach over her fireplace. The springtime dinner is taken from a 1778 book titled The Art of Cookery, which remained a bestseller throughout the 1820s.

Heatstroke occurs when the body reaches 104°F or higher and can't cool itself

Untreated, this medical emergency can result in permanent disability or death. Someone suffering from heatstroke—defined as a core temperature of 104 degrees Fahrenheit but sometimes as high as 106 degrees Fahrenheit—may appear confused and require immediate cooling, ideally with an ice bath.

Learn how your body is, scientifically, like a firework with its own slow, controlled burn.

Emily Dickinson was a prolific baker

Dickinson scholars have collected her recipes for gingerbread, doughnuts, and more, noting that she often wrote poems on the backs of them. The Emily Dickinson Museum says that the kitchen "was a space of creative ferment for her, and that the writing of poetry mixed in her life with the making of delicate treats."

The role of fire in the evolution of humanity's big brains

Roughly 1.5 million years ago, the brain size of our hominin ancestors exploded. To understand why, Richard Wrangham posited the cooking hypothesis, arguing the adoption of fire as a means to cook food had a lasting impact on our ability to digest...

Learn the history of food science breakthroughs from the 20th century

Long after humans developed the means to produce sufficient food to feed civilizations, scientific research focused on a wide variety of objectives, such as developing methods to preserve food quality (accomplished via frozen food), speeding up cooking (leading to the microwave), and lowering the cost of sweetening food, which high fructose corn syrup provides.

Understanding the 1.5 degree Celsius climate benchmark

As more parts of the world are facing extreme weather, from high temperatures to increased natural disasters, there is much debate about what can be done. MIT News explores and explains the 1.5-degree benchmark for limiting the effects of climate change. Read to understand where the planet stands in relation to this threshold and what can be done at the global, regional, and personal levels to “keep 1.5 alive.”

Kids often grow out of allergies to milk and eggs

Between 60% and 80% of kids with allergies to milk or eggs outgrow them by age 16. The immune system doesn’t always recognize and respond to baked forms of these allergens, so when kids eat muffins and other cooked food products, their immune system may become more habituated to them and overcome food sensitivities. Aging out of other allergies is less common.

Watch how dog kibble is manufactured by blending meats, grains, cereal crops, and corn kernels.

Washing dishware before putting it in a dishwasher may reduce the appliance's effectiveness because it dynamically adjusts wash time and temperature based on a sensor that detects dirtiness.

Ads follow you around the internet through technology called 'cookies.'

Watch an animation of Arctic sea ice grow to its maximum

Each year, Arctic sea ice freezes over millions of square miles amid colder temperatures. This 1-minute animation depicts that process using data from the winter of 2022-23.

Graphite is a powerful conductor and heat-resistant material

Graphite can withstand temperatures of more than 3,000 degrees Celsius, allowing it to contain molten metal in steel production. Rosalind Franklin identified which carbon compounds become graphite and laid the groundwork for their use in industrial applications.

A breakdown of gelling agents used to modify a liquid's texture

Gelatin, agar, and other substances form a structural network that traps liquid, making it appear solid and enabling chefs to create stable layers in pastries and confectionery products. In different concentrations, they can also be used to thicken liquids into gels or encase them in gelatinous spheres.

The chemistry of ancient tacos

This 16-minute podcast explores the chemistry of Mesoamerica's corn tortillas, which involve a 3,500-year-old chemical process called nixtamalization that releases vitamins, including niacin, one of the essential B vitamins. This process also makes the tortillas softer and more delicious. Corn tortillas were a staple in Mesoamerica, and the archaeologist interviewed in this podcast argues cultures like the Aztecs and Maya wouldn't have thrived without nixtamalization.

Extreme temperature resilience appears to be temporary for tardigrades

Although often considered indestructible, scientists observed these creatures could endure temperatures near 150°C for only a few minutes in their tun state. Outside this state, only half the samples in a Danish study survived 37.1 degrees Celsius (98 degrees Fahrenheit) for 24 hours, making tardigrades extremotolerant rather than extremophiles.