01Food
Latest discovery ·
Emmental: a hole needs somewhere to begin
Bacteria produce the gas, while tiny cavities help collect it: two different roles explain the eyes in the cheese.
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Ingredients, rituals and discoveries at the table. Curiosity can start with a single bite.
16 results
Newest first02Food
Pasta softens as water moves into its starch
Heat and water change starch granules: the texture of cooked pasta reveals a transformation happening inside the food itself.
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Baking powder: bubbles begin when ingredients meet
Baking powder contains ingredients that react to produce gas: understanding how it differs from baking soda helps us read a recipe.
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From cream to butter: changing what surrounds what
As cream becomes butter, fat joins together and water changes position: a transformation to explore without a secret ingredient.
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Red cabbage: an ingredient that changes colour
Cabbage pigments can look different as acidity changes: a kitchen discovery to observe without confusing a colour clue with an exact measurement.
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A banana keeps changing after harvest
From green to yellow and from starch to sugars: ripening involves several changes, not just a different colour on the peel.
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Yogurt: milk transformed by tiny workers
Fermentation changes some of the milk’s sugar and alters how its proteins behave, producing a noticeably different texture in the process.
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Whipped egg white: air finds a network
A whisk does not make extra egg white: it adds bubbles and changes how proteins arrange themselves around the air.
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Ice cream has an ingredient you cannot see: air
Part of ice cream’s texture depends on tiny bubbles. Understanding a scoop means looking beyond the name of its flavour.
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Grainy honey: its sugar is changing arrangement
A jar can thicken without being spoiled. Crystallisation lets us observe an everyday physical change through a familiar kitchen ingredient.
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An apple turns brown: air enters the story
After cutting, a reaction helped by enzymes changes the flesh’s colour. Lemon juice can slow it down without stopping time.
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Glossy chocolate has a hidden order
Tempering guides crystal formation in cocoa butter: melting chocolate and simply letting it cool do not always produce the same result.
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An onion is not telling a sad story
Between the chopping board and our eyes lies a small chain of events: learn to separate what we see from what causes it.
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Mayonnaise: lots of tiny droplets staying together
Looking, drawing and asking questions: a familiar sauce provides a starting point for exploring what we mean when we mix things.
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Popcorn: the big leap starts inside a kernel
Water, starch and a strong outer hull explain the pop. A spectacular transformation begins with what is already inside a tiny kernel.
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Bread rises because it can hold on to bubbles
A microorganism and an elastic structure work together inside rising dough. Producing gas is only one part of the story.
Read the full storyIllustrated reads with verifiable sources. Original illustrations made with AI assistance.