Sign in

If you had a secret written down, where would you keep it? Would you tell other people where that place was? The answer, in the case of the Coca-Cola company, is a surprising yes.

I remember my visit to the attraction in 2016. I was in Atlanta, Georgia reuniting with…


There are certain things that really make the food scientist in me cringe. Case and point, when someone grabs a bag of coffee and squeezes it to sneak a sniff of what’s inside.

Just writing those words makes my stomach tighten!

I’ve even heard people call this the “sniffing hole,”…


One of the most enjoyable parts of being a food scientist is seeing how even the most mundane details of food and drink can be explained by science.

I’m talking about questions like why do apples turn brown?

Why does chocolate make a “snap” noise when you bite into it?


Muscle Fibers under a microscope. Photo credit: Berkshire Community College Bioscience Image Library

When it comes to cultivated meat, the food scientist in me totally nerds out. The idea of growing meat outside of an animal is just the kind of stuff that gets me down weird rabbit holes of the internet for hours at a time.

That being said, I know myself…


I’m sure you’re all too familiar with the need to reduce salt in our diet.

The pleas from physicians cite a slew of bad health effects like high blood pressure, cardiovascular disease, coronary heart disease, and on and on.

But, here’s what I’m curious about.

Can we tweak salt in…


You’ve probably seen cultivated meat in the news. Startups like Memphis Meats, Aleph Farms, Mosa Meats, and BlueNalu are just a couple of the companies racing to reconstruct how meat is manufactured and consumed.

And I know growing meat in a lab — without any animals — sounds complex, but…


In 1984, a local Little League team started their annual fundraiser by selling bags of cashews to friends and family in their rural Pennsylvania hometown. Sounds innocent enough, right?

Within days, neighbors reported blisters in their mouth, rashes spreading across their skin, and for an unfortunate few… rectal itching.

A…


The first time “can you pass the sucrose” slipped out of my mouth, my friends looked at me totally dumbfounded. Quickly I mumbled “oh, I mean the sugar.

Of course, my friends love to bring up this scientific freudian slip and relentlessly tease me about it — but hey, I…


If you’re a baker, even an amateur one at that, I’m sure you’re familiar with the first step in many cookie and cake recipes — creaming the butter and sugar.

It’s so ubiquitous that it’s easy to ignore.

But, if you’re like me and have no electric mixer this step…


If you’re like me and live in the U.S., you probably buy uncultured butter out of convenience and habit. Maybe you didn’t even know it was called uncultured or that there was another option?

Unlike Europe, where cultured butter reigns, here in the U.S. we largely stick to sweet cream…

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

Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store