Meat has a distinct taste, texture and aroma − a biochemist explains how plant-based alternatives mimic the real thing
Whether your holiday table has turkey or Tofurky this year, you’re consuming a combination of proteins, fats and water.
Julie Pollock, Associate Professor of Chemistry, University of Richmond •
conversation
Nov. 25, 2024 • ~9 min
Nov. 25, 2024 • ~9 min
No need to overload your cranberry sauce with sugar this holiday season − a food scientist explains how to cook with fewer added sweeteners
With a few science-backed culinary tricks, you can make a delicious cranberry dish that’s friendly to Type 1 diabetics.
Rosemary Trout, Associate Clinical Professor of Culinary Arts & Food Science, Drexel University •
conversation
Nov. 22, 2024 • ~8 min
Nov. 22, 2024 • ~8 min
/
133