To Understand How Super Fit Bodies Work, We're Studying Their Poop
Emmenthaler Is the 'Everybody Loves Raymond' of Cheeses
Emmenthaler is the Everybody Loves Raymond of all cheeses: it's God-awful, and yet people seem to really like it. Holes are normally considered a sign of a defect in the cheese-making process, but with this stuff, it's the opposite.
Dirty Work: The Magic of Microbes with Sandor Katz
Sandor Katz, a fermentation expert whose obsession with funky foods has earned him the nickname “Sandorkraut,” stopped by the MUNCHIES Garden to make sauerkraut and talk about what literally gets his juices flowing.
People Are Trying to Figure Out How to Stop Greek Yogurt from Destroying the Planet
Dealing with acid whey has been a real problem for the Greek yogurt industry. But now, several innovative solutions are in the works.
This Is the Perfect Grilled Cheese, According to Science
“The Science of the Perfect Grilled Cheese Sandwich” explains that a perfectly melted grilled cheese is all about the gooeyness or stretchability of the cheese.