Ah, the mysteries of food. From the juicy steaks we let rest before slicing, to the raw milk we pasteurize, to the sugar rush we get from sweet treats, food is a complex and fascinating subject. We all have our favorite dishes, but why do we need to let meat rest? Why do eggs need to be refrigerated? Why do we prefer our meat cooked?
These are the questions we’ll be exploring in this list. We’ll dive into the science behind why we need to let meat rest, why eggs need to be refrigerated, why we prefer our meat cooked, why we crave sweets so much, why we need to cook lobsters alive, why recipes don’t work at high altitudes, why you can’t eat raw cooking dough, why cooking vegetables reduces the amount of nutrients in them, why eating beans makes you gassy, why meat changes color when cooked, why meat shrinks when you cook it, how baking soda tenderizes meat, why coffee makes you have to go poop, and why ice cream gives you a headache. So grab a snack and get ready to learn, because we’re about to take a deep dive into the science of food!
Give it a rest — then dig in.
Tenderize without brining: Baking soda to the rescue.
Cook ’em quick or risk getting sick!
Sugar rush: It’s like a drug for our brains!
Too hot or too cold, no one likes a tough steak.
Raw milk: Not for the faint of heart.
Cook it up and you can’t go wrong!
Brain freeze: The price of a cold treat.
Eggs: Handle with care!
Cook it or die, E. coli!
White meat cooks white, red meat cooks brown — it’s the culinary color wheel.