Scienceandfood

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Fresh Made PastaPaste, the Latin Late antiquity translation for the word Pasta. [3] Eating spaghetti

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Liquid Nitrogen GastronomyCreamistry – n.  the science of creating ice cream using Liquid Nitrogen a

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Maillard ReactionThe flavor reaction.  What makes bread crust brown and tasty? What makes the smell

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The Vegan WayIf you’re living in Los Angeles, there is no doubt that you have noticed the surging po

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We All Scream for…Ice Cream!As the peak of summer approaches, we here at Science & Food l

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Profile: Brian BornemannBrian is currently Executive Sous Chef at The Tasting Kitchen, an ingredient

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The Science of YogurtYogurt is an ancient food that has been around for several millennia. One theor

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Why Do Onions Make Us Cry?We all know that feeling: the burning sensation as we slice into a fresh o

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Instant NoodlesInstant noodles are delicious, cheap, and easy prepare. This combination of traits ma

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Science & Food 2017 Undergraduate CourseSpring has sprung! Which means we have another stellar l

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Science & Food UCLA 2017 Public Lecture SeriesFOOD WASTE: Solutions Informed by Science (and wha

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A Primer on SakeThe origins of sake are largely unknown, but some historians guess that like many fe

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Unique Health Benefits of Winter ProduceWinter season is when comfort food seems to take priority ov

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The Secret in Your SushiDining out or shopping in a grocery store are seemingly straightforward: as

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CapsaicinWhether it is adding chili flakes to top off your pizza, Tabasco to your omelet, chili oil

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What is the Flavor of Los Angeles?When thinking of an airy, sugary meringue, baked Alaska or pavlova

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Citrus Suprême“Suprême” refers to the classic culinary technique of removing the flesh of citrus fro

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Turkeys: To brine or not to brine?Amidst the assortment of homemade pies and pillowy mashed potatoes

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