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...
Tagged: history of food
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: Candy
By Brenden Bobby Reader Columnist It’s All Hallows Eve and the Reader is stuffed to bursting. Spooky stories, Halloween parties and frightful electoral outrage bring ghoulish fright to every page. Ink flows, dripping like...
3d printing food
By Brenden Bobby Reader Columnist Strap yourself in, dear reader. The future is here. The idea of 3D-printed food isn’t a particularly new one, but the means by which we apply it now is...
Mad about Science: Donuts
By Brenden Bobby Reader Columnist There is an irreparable rift in our country. On either side of the aisle, voices are raised, fingers are pointed, insults are thrown. It’s doughnut! No, you fool, it’s...
