listing: all - local
26
1
GitHub - cognitom/OpenCola: Coca-Cola (github.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
27
1
The Climate Summit Starts to Crack a Tough Nut: Emissions From Food (www.nytimes.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
28
1
Denmark: The major pork producer trying to wean itself off eating meat (www.bbc.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
29
1
A Pint for the Alewives - JSTOR Daily (daily.jstor.org)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
30
1
Researchers have taught an algorithm to 'taste' (techxplore.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
31
1
How do you reduce a national dish to a powder?: the weird, secretive world of crisp flavours (www.theguardian.com)
submitted 1 year ago by asterisk@lemmy.world to c/cooking@mander.xyz
0 comments fedilink
32
1
Ordering Off a 5,000-Year-Old Mesopotamian Menu (www.atlasobscura.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
33
1
Do Colder or Warmer Places Eat More Spicy or Bland Food? (www.atlasobscura.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
34
1
‘Bloodbath.’ Extreme weather and falling demand are pushing wineries into the red | CNN Business (edition.cnn.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
35
1
‘The Climate’s No Good’: The Hunt for White Truffles Gets Pricier (www.nytimes.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
36
1
Reheating Spinach - Is It Safe? Everything You Need to Know - Foods Guy (foodsguy.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
37
1
The cocktail revolution - Works in Progress (worksinprogress.co)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
38
1
What Emoji Tell Us About the History of Tea (www.smithsonianmag.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
39
1
‘Like a maternity ward’: how massaging fish can produce ‘no-kill caviar’ (www.theguardian.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
40
1
Kernza, a climate-friendly grain, gets the attention of brewers, distillers (www.npr.org)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
41
1
How Canned Food Went From Military Rations to Fancy Appetizers (www.atlasobscura.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
42
1
Pasta and Rice May Be Healthier as Leftovers. Here’s Why. (www.nytimes.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
43
1
Maryland fried chicken: A storied dish with Titanic history (www.bbc.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
44
1
Looking for the Perfect Onion (www.atlasobscura.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
45
1
Can Our Bodies Even Tell the Difference Between Naturally Occurring and Added Sugars? (www.self.com)
submitted 2 years ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
46
1
How Do Ultraprocessed Foods Affect Your Health? (www.scientificamerican.com)
submitted 2 years ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
47
1
Vineyards of the future will produce more than wine (phys.org)
submitted 2 years ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
48
1
‘On the brink of extinction’: a food historian’s hunt for ingredients vanishing from US plates (www.theguardian.com)
submitted 2 years ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
49
1
Warmer climate, spicier food. But which country is the spiciest? (bigthink.com)
submitted 2 years ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
50
1
Cup Noodles are now microwave-safe. (So they weren’t already?) (www.washingtonpost.com)
submitted 2 years ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
view more: ‹ prev next ›

Science of Cooking

868 readers
3 users here now

Welcome to c/cooking @ Mander.xyz!

We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

Background Information:

founded 2 years ago
MODERATORS
AlchemicalAgent@mander.xyz