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We're into learning about food. Like waaay into it. We love finding out what goes into food, what comes out of it, and how it works in this mad, mad world. We flip out about science-y food books and spend hours pouring over books and link after link after link to make the perfect SCOBY.
Here are some of the stories that had us nerding out in 2015.
- The Cookie Science series on Serious Eats dove into the science and mechanics of the ingredients and processes integral to cookie-making. Step one: creaming.
- After reading this article, I, a firm tea-drinker, backed away very slowly from my coffee-drinking family.
- Tamar Adler showed us the science behind the meteoric rise (and fall!) of a soufflé.
- We heard the story of San Francisco’s Boudin Bakery and the 166-year-old wild yeast starter that has gone into every loaf of their signature sourdough since 1849.
- The New Yorker followed Prof. Charles Spence's studies of our multi-sensory experiences with food—essentially how sound, appearance, and texture affect our perceptions of taste.
- The biggest news in food science (and policy) this year: the FDA's approval of GM salmon.
- Gizmodo told you everything you ever wanted (and plenty you probably didn't want) to know about lab-grown burgers.
- The Atomic Era was a very very colorful time for food.
- Excellent news from the BBC: Scottish scientists may have developed the key to slower-melting ice cream. Rejoice!
- Sweet, salty, bitter, sour, umami... oleogustus?
- Bonus: All things Kenji.
What did we miss?! Tell us about your favorite food-nerd stories of 2015!