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Abbey

Published in
Food Science Fusion

Why You Always Have Room for Dessert

The Science Behind ”Dessert Stomach”

6d ago

Why You Always Have Room for Dessert

6d ago

Published in
Food Science Fusion

Is Cheese Like a Drug?

Investigating the Science Behind Its Addictive Nature

Jan 13

Is Cheese Like a Drug?

Jan 13

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Published in
Food Science Fusion

What’s the Secret to Perfect Flavor Pairings?

Why Some Foods Just Click

Dec 9, 2024

What’s the Secret to Perfect Flavor Pairings?

Dec 9, 2024

Published in
Food Science Fusion

Packaging is Stealing Your Food’s Flavor

How packaging materials are quietly changing what you taste

Dec 3, 2024

Packaging is Stealing Your Food’s Flavor

Dec 3, 2024

Published in
Food Science Fusion

Why Cranberry Sauce is Always Invited to Thanksgiving

Even If Nobody Likes It

Nov 20, 2024

Why Cranberry Sauce is Always Invited to Thanksgiving

Nov 20, 2024

Published in
Food Science Fusion

The Surprising Menu of the First Thanksgiving

What Was Really on the Table?

Nov 18, 2024

The Surprising Menu of the First Thanksgiving

Nov 18, 2024

Published in
Food Science Fusion

A Hidden World That Could Change How You Eat Food

The Science of Food Structure and Its Surprising Impact on Your Health

Nov 11, 2024

A Hidden World That Could Change How You Eat Food

Nov 11, 2024

Published in
Food Science Fusion

What it Takes to Eat Millions of Miles from Earth

A Food Scientist’s Take on Mars Food System Design

Oct 29, 2024

What it Takes to Eat Millions of Miles from Earth

Oct 29, 2024

Published in
Food Science Fusion

Will Ozempic Kill the Food Industry?

The Game-Changing Impact of GLP-1 Drugs on Food Consumption

Jul 25, 2024

Will Ozempic Kill the Food Industry?

Jul 25, 2024

Published in
Food Science Fusion

Bird Flu’s New Threat: What It Means for Your Milk

Remember last year when egg prices were through the roof, up by 70%. You’d pay $5, $6 even $7 per dozen?!

Jul 15, 2024

Bird Flu’s New Threat: What It Means for Your Milk

Jul 15, 2024

Published in
Food Science Fusion

5 Cutting-Edge Food Trends to Look Out for in 2024

A Delectable Journey Through the Frontier of Food Science

Jan 30, 2024

5 Cutting-Edge Food Trends to Look Out for in 2024

Jan 30, 2024

Published in
Food Science Fusion

The Science Behind Jet-Puffed’s Color-Changing Marshmallows Revealed

An Investigative Culinary Adventure

Dec 12, 2023

The Science Behind Jet-Puffed’s Color-Changing Marshmallows Revealed

Dec 12, 2023

Published in
Food Science Fusion

The Science Behind Red Wine Headaches

There’s been a new breakthrough!

Dec 7, 2023

The Science Behind Red Wine Headaches

Dec 7, 2023

Published in
Food Science Fusion

Does Candy Corn Have Bugs in It?

Yes and no! Well… that’s the short answer at least.

Oct 17, 2023

Does Candy Corn Have Bugs in It?

Oct 17, 2023

Published in
Food Science Fusion

How CRISPR Will Revolutionize Our Food Supply

The transformation is already happening, you (probably) just don’t know about it

Sep 26, 2023

How CRISPR Will Revolutionize Our Food Supply

Sep 26, 2023

Published in
Food Science Fusion

Is the Five-Second Rule Legit?

A Scientific Investigation

Sep 19, 2023

Is the Five-Second Rule Legit?

Sep 19, 2023

Published in
Food Science Fusion

The Crystalline Mystery in Cheese

What are these crystals and why are they in cheese?

May 3, 2023

The Crystalline Mystery in Cheese

May 3, 2023

Published in
Food Science Fusion

Why do so many people HATE cheese?

Even writing that was painful as a Wisconsinite

Apr 11, 2023

Why do so many people HATE cheese?

Apr 11, 2023

Published in
The CookBook for all

Dutch pancakes explained by an American Food Scientist

Dutchies take pancakes to a whole new level!

Feb 27, 2023

Dutch pancakes explained by an American Food Scientist

Feb 27, 2023

Published in
Food Science Fusion

The science behind fluffy pancakes

And how to get that perfectly golden-brown color too!

Feb 21, 2023

The science behind fluffy pancakes

Feb 21, 2023

Abbey

Abbey

I’m a food scientist by PhD, a science writer, and a YouTuber. I’m fascinated by food science and enjoy writing and sharing what I’ve learn.

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