The Science Behind What You Eat
Food science explained in three steps: the quick answer, the science, and what it means for you.
The Quick Answer
The Science
What It Means for You
Recent Articles
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Acids and Bases in Cooking: From Ceviche to Baking Soda
Acids and bases change how food looks, tastes, browns, and sets. Learn how pH shapes cooking from ceviche to baking powder to vegetable color
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AGEs: The Compounds Formed When Food Meets High Heat
Advanced glycation end products explained: what AGEs are, how cooking creates them, what the health evidence shows, and whether you should worry.
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Antinutrients: Lectins, Phytates, and Oxalates Explained
Are antinutrients bad? Learn what lectins, phytates, and oxalates actually do and why the science doesn't support avoiding plant foods over them.
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Artificial Sweeteners: What the Research Actually Shows
Are artificial sweeteners safe? We cover aspartame, sucralose, saccharin, and stevia, including the 2023 WHO classification and gut microbiome research
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Bioavailability: Why Eating a Nutrient Doesn't Mean Absorbing It
Bioavailability is how much of a nutrient your body actually absorbs and uses. It explains why the numbers on a nutrition label don't tell the whole story.
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Caramelization vs Maillard: They're Not the Same Thing
Caramelization and the Maillard reaction both brown food, but they work completely differently. Learn the science and use both to cook better