Food

Tasting Notes

Tasting Notes

This is a joint post by Skepchick writer Julia Burke and Mad Art Lab contributor Ashley Hamer. When Anne Sauer alerted us to a recent article in the Wall Street Journal by Lettie Teague asking whether music can influence the actual taste of wine, the prospect of enjoying our two favorite things (Ashley’s a musician; Julia is a wine geek) was enough incentive to check it out. What is the relationsh... »

Italy is Sending an Espresso Machine to the ISS

Italy is Sending an Espresso Machine to the ISS

This afternoon, SpaceX is launching its Dragon V2 spacecraft to deliver 4,300 pounds of supplies to the International Space Station. Among the scientific experiments and testing tools is one very large, very odd item: an Italian espresso maker, adorably dubbed “ISSpresso.” It might seem odd to send something so purely for pleasure — nobody is planning to do experiments on the eff... »

Molecular Gastronomy: Play with your food!

Molecular Gastronomy: Play with your food!

This post is based on a Sandbox interactive session I ran as a part of the SkepchickCON track at CONvergence 2014. There were so many people excited to try their hand at molecular gastronomy that we couldn’t fit everybody in. I also performed this demo at Science, Neat: CHOMP in June in San Francisco. This post will explain what we did and provide links to recipes you can follow yourself at home. ... »

Dark Meat vs Light Meat (and what kind of meat YOU are made of)

Dark Meat vs Light Meat (and what kind of meat YOU are made of)

I’m not a big chicken breast fan. Give me thighs, legs, wings any day. In short, I prefer dark meat to light meat. It tends to be juicer and more flavorful (especially when birds are cooked whole, since the two types of meats require different cooking times and temperatures). But I’ve seldom stopped to wonder WHY poultry has these two types of meats. Over on the YouTubes, SciShow answe... »

Lemon: Wikimedia Commons, CC BY-SA 2.5 André Karwath

Kitchen Lab: So a Lemon Walks Into a Bar…

I don’t know where it came from, but I had a sneaky craving for lemon bars a week or so ago. Sneaky in that it kinda crept up on me, like, “Oh, those might be a good thing to eat soon,” and then after a while I was Googling bakeries. They’re not exactly the easiest thing to find off-the-shelf, so I thought I’d find out how to make them myself. Turns out they’re ... »

The Science of Bubbles + Bubble Universe Cocktail

The Science of Bubbles + Bubble Universe Cocktail

This post is based on a demonstration I gave in the Skepchick Space Lab at CONvergence 2014 on the science of bubbles. If you saw the demo and came to check out the blog, welcome! (My post about the molecular gastronomy Sandbox will be up next week!) Below is a video of the demo, filmed by our wonderful volunteer Chris Pederson. A written version of the presentation is below the fold, followed by ... »

The Ghost of Evolution, or Why We Still Have Avocados + Guacamole!

The Ghost of Evolution, or Why We Still Have Avocados + Guacamole!

Have you ever stopped to wonder about the avocado’s bizarrely large seed? How on earth this most scrumptious of plants could ever have propagated itself in the wild when swallowing such a seed could mean extreme discomfort when passing it or even death by choking? Unlike many other plants we eat that humans have genetically manipulated over the years to make larger, more nutritious, and more... »

Turn Coconut into Bacon

Turn Coconut into Bacon

I posted this yesterday on my vegan food blog but it’s such a fun bit of kitchen magic that I had to share with you all. Enjoy! Just the other day I posted about how I love to make vegan BLT’s whenever a meat-eater says, “WHAT ABOUT THE BACON?!”  In other words, I eat a lot of vegan BLTs. And when I posted about that, something wonderful happened! My friend Corinne on ... »

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