Mad about Science: Peanut butter
By Brenden BobbyReader Staff Peanut butter and jelly sandwiches are an American staple, but have you ever stopped to ask yourself why? What is it about solid nuts transformed into a non-Newtonian fluid that...
Tagged: food science
Mad about Science: American cheese
By Brenden BobbyReader Columnist American cheese is a bit of an anomaly in the food world. It’s cheese that isn’t cheese and a culinary landmark for one of the most developed nations on Earth....
Mad about Science: Cholula
By Brenden BobbyReader Staff In my household, there is only one hot sauce that reigns supreme. My lady’s love for Cholula extends beyond the four walls of our home, and any time we go...
Mad about Science: Pringles
By Brenden BobbyReader Columnist Pringles are one of the most iconic snack foods ever invented. A simple potato chip, curved in an unusual way stacked into one of the world’s most recognizable containers. Everyone...
Mad about Science: Orange juice
By Brenden BobbyReader Staff Before diving into today’s topic, I’d like to offer a sincere apology for my unexpected absence last week. Unafraid of exploring poop humor at my own expense, I will publicly...
Mad about Science: Deli cold cuts
By Brenden BobbyReader Columnist It’s pretty easy to take the convenience of the deli for granted. Sliced lunch meat seems like such a straightforward concept: thinly sliced meat from specialty cuts of an animal...
Mad about Science: Roman legion food
By Brenden BobbyReader Columnist It should come as no surprise to regular “Mad About Science” readers that the author is a bit of a foodie. Food is such an integral part of the human...
Mad about Science: Gelatin
By Brenden BobbyReader Columnist A jiggling bowl of Jell-O during a hot summer barbecue really hits the spot. But have you ever wondered how we make the stuff? One minute it’s a powder, the...
Mad about Science: Butter
By Benden Bobby Reader Columnist Most carb-heavy cuisine is enhanced by the addition of butter. Smooth, creamy, melty goodness that clogs up your arteries and triggers salivation. It is a unique culinary creation that...
Mad about Science: Kiwi
By Brenden Bobby Reader Columnist We’re ringing in the new year with an ambitious experiment! In a Mad About Science first, we’re going to be learning about two completely different subjects under a single...
