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

High freezing speed restricts the development of gritty crystal chunks in ice cream

For this reason, ice cream does not maintain its smoothness when refrozen in a traditional freezer over several hours. The smooth texture is also made possible by balancing fat, sugar, and emulsifiers.

A guide to making ice cream with liquid nitrogen by flash-freezing dairy

Only existing in liquid form at extremely low temperatures, nitrogen can rapidly freeze cream, coconut milk, and other liquids into small crystals, producing smooth, creamy ice cream. As a safety precaution, liquid nitrogen should be handled in a well-ventilated area with safety goggles and protective gloves.

In the 19th century, ice-cream-related illnesses were somewhat regular in America thanks to vendors' poor hygienic practices.

Fish in polar waters contain proteins in their blood that act as antifreeze, and some manufacturers have used lab-grown versions of these proteins to help keep ice cream smooth.

Ice cream’s unfrozen consistency is thanks to sugar

Making ice cream is a complex, multistep scientific process. But the treat’s scoopable, chewable consistency is due to the product’s dissolved sugar.

How freeze-drying leaves food with less than 4% of its original water content

In specialized equipment, foods are brought down to temperatures below freezing before a vacuum pump removes the air from the container, lowering the pressure around the food and the boiling temperature of water. Heaters beneath the food slowly raise its temperature above the now-reduced boiling point, causing the water to go from a frozen to a gaseous state.

What is freezing fog?

Freezing fog is a weather condition in which fog containing supercooled water freezes on contact with objects, forming a layer of ice and possibly dangerous driving conditions. Get the breakdown with this explainer.

If the temperature of water continuously decreases but it is not given room to expand, it will eventually contract and form exotic forms of ice that sink in liquid water.

Ice cream, gelato, sorbet, and Italian ice are all popular cold desserts, though they have many important differences.

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.

Tasty vegan ice cream depends on fat

Making delicious ice cream without dairy is a challenge for food scientists because most nondairy milks have more water than fat, which creates tasteless ice crystals when frozen. The key is finding a base with enough fat to give the finished product its signature creamy mouthfeel.

Make a popular no-churn watermelon ice cream, using just watermelon and milk.

How to survive hypothermia

Hypothermia is a deadly risk for those living in cold areas, causing around 1,500 deaths a year in the United States. Stay safe with tips from this article, which cites research papers to help prevent and treat the condition. Take note of the best fabric to wear when cold weather hits—not cotton but wool.

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

As temperatures rise and butter melts, trapped water expands, spreading the dough, which remains held together by a network of proteins. Maillard reactions produce browning on the surface beyond 310 degrees Fahrenheit (154 degrees Celsius), while caramelization can be triggered by baking past 356 degrees Fahrenheit (180 degrees Celsius).

Dairy Queen can't legally call its frozen dairy products 'ice cream' because they don't meet FDA qualifications for the term.

Keep foods out of the temperature danger zone to help avoid sickness

This graphic can help remind you what temperatures are generally unsafe for perishable food because they can promote and encourage the growth of harmful pathogens.

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.

During World War II, fighter plane turbulence was used to make ice cream.

Different types of ice link water molecules together in unique shapes

The ice used to cool drinks—Iₕ—is composed of H₂O molecules arranged in hexagonal structures. This structure forms as ice expands during freezing, providing additional space between molecules, lowering the overall density, and allowing it to float in water. Under sufficient pressure, this spacing can collapse in many ways, creating new forms of ice.

Foods shouldn't be defrosted on the counter, but microwaving to defrost is okay

This wide-ranging video from the US Food and Drug Administration explains causes of food poisoning and tips for consumers. The agency's advice includes that we should separate meat and eggs from our veggies and fruits in our shopping carts, during food prep, and in the fridge (with meat located below veggies in the refrigerator in case it drips).

Is ice slippery because of amorphization—a chaos of molecules caused by sliding?

Traditional explanations cite three factors that make ice slippery: pressure, friction and so-called premelting. A fourth has been proposed in recent years: amorphization, that sliding along some surfaces creates molecular disorder, causing liquid-like behavior.

Ice cream can be traced back to a frozen milk dish from the 7th century.

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.

Watch a server submerged in a fluid continue to run and stay cool by boiling the liquid away.

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.

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.

Wind chill speeds up the loss of heat from the body

During cold weather conditions, strong winds against exposed skin can produce a sensation of temperature colder than the surrounding air temperature. The accelerated loss of body heat increases the risk of frostbite and hypothermia, with frostbite able to set in as quickly as five minutes.

One US Marine fighter squadron made their own ice cream during World War II

To boost his squad’s morale during World War II, squadron commander J. Hunter Reinburg developed a method for making ice cream on the fly: Empty ammo cans filled with ingredients were flown at altitudes high enough for them to freeze.

America's ice cream obsession began under Prohibition, with the street treat acting as a legal vice that helped ease the pain of the Great Depression.

How the loss of Earth's atmosphere would cause oceans to boil at freezing temperatures

Many phenomena requiring air pressure, from the flight of birds and aircraft to the act of breathing, would no longer be possible. Because sound travels through vibrating air molecules, the loss of the planet's atmosphere would also create a silent environment. Even during daytime hours, the sky would resemble a clear night sky.

Dilution fridges create the colder-than-space environments needed for quantum computers by successively lowering temperatures across layers plated with gold, which reduces heat transfer via radiation and gives them a chandelier-like appearance.

Permafrost—soil, rocks, and sand that are held together by ice and remain frozen for at least two consecutive years—covers about 15% of the Northern Hemisphere's land area.

Explore a visualization of the data behind Ben & Jerry's legendary ice cream flavors.

Kulfi, an ice cream predecessor that's still popular in South Asia, dates back to the 16th century.

Tracing the history of refrigeration

Refrigeration has become critical to most of our lives. But not long ago, it wasn't available. How did we become so dependent on our fridges and freezers? This fun, informative podcast traces the history of keeping it cool with ice and...

Heat is the leading cause of death in natural disasters

Floods are a distant second, followed by hurricanes. That's according to data reported by the National Oceanic and Atmospheric Administration.

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.

Health workers may cool body temperatures with convection cooling

That's spraying a patient with water and putting fans over them. Cooling the body by removing clothing and placing cold water and ice packs—and not blocking evaporation—are essential cooling steps.

Reduced inflammation from cold plunges lacks scientific support

The cold water triggers immediate cold shock, increasing heart rate and blood pressure, and prolonged exposure can lead to cold-water incapacitation and hypothermia. Plungers are encouraged to enter the water slowly and manage their breathing to reduce the risk of shock. Warm baths post-plunge are discouraged, and exercise is generally better for recovery.

Low temperatures led to the equipment failure that caused the Challenger disaster

The polymer chains that make up an O-ring give it the ability to quickly deform and fill in gaps to seal fluids, including the hot gases from the Challenger's rocket boosters. Cold weather on the day of launch stiffened the O-rings, reducing their flexibility and sealing properties.

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.

Glacial ice loss can be determined by listening to escaping bubbles

Glaciers form from the accumulation of layers of snowfall over hundreds to thousands of years, trapping air bubbles that serve as time capsules of atmospheric conditions at the time. When glaciers melt, these bubbles produce a distinctive sound that can be detected by underwater microphones, allowing assessment of melting from a safe distance.

Heatstroke is when the body's core temperature becomes dangerously high—and needs to cool

Warning signs that the body is overheating include rapid breathing, cramps, heavy sweating, nausea, and feeling lightheaded. Drinking plenty of fluids, seeking shade, and cooling the body down as quickly as possible with icepacks can help reduce the risk of heatstroke.

Simulations suggest ice's slipperiness comes from rearranging molecules

Past models have proposed that slipperiness arises from a thin layer of liquid water formed at the ice's surface by frictional melting. However, new research suggests that electromagnetic forces between interacting surfaces push water molecules out of an ordered, crystalline structure and into a shapeless, soft, slippery layer. This process occurs solely through contact, independent of pressure or friction.

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.

There's no definitive reason why an ice cream sundae is spelled with an 'e' rather than a 'y.'

The frozen pizza was invented in 1950

In 1950, some pizzerias were premaking pies, allowing customers to take them home and cook them at their convenience. That same year, Philadelphia's Joseph Bucci filed a patent for a "Method of Making Frozen Pizza." Soon, frozen pizzas were appearing in grocery store aisles.

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.

Agnes Marshall invented 'ices,' the Victorian equivalent of ice cream, and improved the period's hygienic practices for consuming the dessert.

IBM Quantum’s dilution refrigerators keep quantum processors colder than space

In IBM’s quantum lab, quantum processors are kept at a temperature of 15 millikelvin using dilution refrigerators. These refrigerators use nested thermal layers, cryogens like liquid nitrogen and helium, and powerful compressors to maintain the ultra-cold temperatures required for qubit stability and performance.