Food ScienceFood ScienceIn Food Science, Dave McCowan from the University Of Chicago’s Department Of Physics answers our confounding questions about the mysterious world of food.

Food Science

Food Science

Why do sausages scream and explode in the microwave?

David McCowan

10/29/18 7:02PM

Food Science

Food Science

How to play god with fruit: a guide to ripening

David McCowan

4/24/18 7:30PM

Food Science

Food Science

How to revive stale bread

David McCowan

4/16/18 8:00PM

Food Science

Food Science

How do you revive soggy French fries?

David McCowan

2/27/18 2:45PM

Food Science

Food Science

Why bottles advertising “pure water” are pure hokum

David McCowan

2/13/18 10:18AM

Food Science

Food Science

How to minimize crying when chopping onions

David McCowan

1/31/18 10:51PM

Food Science

Food Science

Is it safe to eat food that’s been freezer burnt?

David McCowan

1/28/18 9:05PM

Food Science

Food Science

What's the real difference between margarine and butter?

David McCowan

1/08/18 9:55AM

Food Science

Food Science

Everything you need to know to saber a Champagne

David McCowan

12/27/17 9:33PM

Food Science

Food Science

Do you really need to refrigerate your eggs?

David McCowan

12/17/17 10:00PM

Food Science

Food Science

Is it safe to eat deli meats with that metallic sheen?

David McCowan

12/05/17 6:00AM

Food Science

Food Science

We asked a physicist: Why can’t we put metal in the microwave?

David McCowan

11/23/17 10:11PM

Food Science

Food Science

A brief compendium of all the ways your food can kill you

David McCowan

3/02/17 12:00AM

Food Science

Food Science

The brief yet meaningful life of beer bubbles

David McCowan

11/14/16 12:00AM