Category: Cooking science

According to the Centers for Disease Control and Prevention, approximately one in every 20,000 raw eggs may be contaminated with Salmonella. While pasteurization is used to make eggs safer, a common question remains: are pasteurized eggs fully cooked as a result of this process?

According to nutritional science, cooking meat causes protein denaturation, a process that alters a protein's structure but typically makes it more digestible. However, the real question for many health-conscious consumers is, 'Does cooking meat destroy amino acids?'

The humble egg, a staple in many kitchens, is a remarkably versatile ingredient, with egg whites containing approximately 40 different proteins that contribute to its functionality. Among its many uses, its ability to act as a binder is one of the most critical, holding diverse ingredients together to provide structure and stability in countless recipes.

According to nutritional science, the fundamental chemical energy in a food item doesn't increase simply by applying heat to it. The question, 'Does food gain calories when heated?', is a common one rooted in a misunderstanding of how our bodies process food energy.

According to food scientists, baking soda can be a powerful tool for accelerating the breakdown of plant tissues. In food chemistry, **what does baking soda do to pectin**? By increasing the pH of the cooking water, baking soda effectively breaks down the pectin molecules, resulting in a softer, creamier texture in certain dishes. This is a key principle for achieving tender vegetables and beans in a fraction of the usual cooking time.

While a slice of plain bread contains carbohydrates, protein, and some fiber, the act of toasting it triggers a chemical reaction called the Maillard reaction. This process changes not only the texture and flavor, but also the molecular composition of what toasted bread contains, leading to subtle yet significant nutritional shifts.

Iron deficiency affects over 20% of the global population, making it a widespread health issue. Cooking methods, cookware, and food pairings all influence the amount of iron the body absorbs.

Many chefs and home cooks agree that salting meat in advance leads to a more flavorful, tender result. This happens because salt does, in fact, alter and break down protein in meat, a process that fundamentally changes its texture and moisture retention.

According to research from the University of Surrey, cooking and then cooling pasta can reduce the rise in blood glucose by 50% when reheated. This surprising finding reveals why cooked pasta is healthier than freshly prepared pasta, especially when it becomes a leftover meal.

A common dietary misconception suggests that toasting bread changes its caloric content, but the scientific reality is far more nuanced. Is bread more calories when it's toasted? The truth is, the change in a slice's calorie count is negligible, with the main transformation affecting moisture and starch structure rather than energy content.