Weird, Whacky and Wonderful Stuff
Garlic... one of the world's top flavourants that consumers either love or hate, but one thing's for certain, no one likes garlic breath. Now, there's a new solution to this problem, thanks to US research into how foods can deodorise breath.
A hotel in Reykjavík has on display a McDonald’s burger and fries, seemingly undecomposed after 2,512 days – and counting. It was bought on October 30, 2009, the day that the last McDonald’s in Iceland. But you don’t have to go to Reykjavík to see it: it has its .
As UK TV viewers look forward to 12 bakers battling it out, retailers are busy guessing what products will be flying off the shelves ahead of the latest series of the massively popular reality cooking show, The Great British Bake Off, that starts tomorrow.
Freshly caught fish is delicious. But with every passing day, the nice fillet in your fridge smells a little fishier, thanks to a stinky molecule known as trimethylamine. Is there any hope? Here's how to make fish taste and smell less fishy with chemistry.
“A lot kills, a little cures,” wrote the father of toxicology, and botulinum toxin is the poster child for this important pharmaceutical concept. Here's a fascinating look at the history behind one of the most deadly toxins known to man, and a dreaded possibility in food manufacturing.
There's a good reason people don't throw themselves out of airplanes without parachutes or wingsuits, and that's because it rarely ends well. US skydiver Luke Aikins has proved the opposite with a record-breaking 'chute-and-suit-less' jump from 25,000 ft (7,620 m), sponsored by Mondelez International brand, Stride gum.
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- How marijuana highjacks your brain to give you the munchies
- Food processing made us human
- Communion wine and bread now available in a packet!
- The most expensive meat in the world can be aged indefinitely
- Turning your latte into art